Adapted from the Charlotte Observer via Fred Thompson, who focuses on the best of North Carolina’s food in Edible Piedmont magazine, here is a blue cheese dressing from Kyle Wilkerson, founder of Roxboro’s Heirloom restaurant. The dressing can be used with Buffalo Chicken, as a salad dressing, or a dip for veggies.
1-2 cups crumbled blue cheese, the more the better
1/2 cup buttermilk
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 cup Duke’s Mayonnaise
(may substitute full-fat yogurt for half of the mayo)
juice of 1/2 small lemon
1/4 cup thinly sliced chives or dill
Kosher salt and freshly ground pepper to taste
Combine ingredients and stir until well mixed. Refrigerate for at least 3 hours. Store refrigerated for up to a week.
Fred Thompson’s recipe hack to make ranch dressing: Eliminate the vinegar and use only a 1/2 tablespoon of Worcestershire sauce. Leave out the blue cheese. Add 1/4 cup of sour cream. Keep the chives and add 1/4 cup chopped flat leaf parsley, and a couple of tablespoons of fresh tarragon, some dill, minced garlic to taste, salt and pepper. Now you have a ranch dressing that will add to your wing enjoyment or dress a salad.