Buttermilk Blue Cheese Sauce
1/3 cup buttermilk
½ cup sour cream
1 teaspoon white vinegar
Dash of Worcestershire sauce (use sparingly)
¼ teaspoon garlic powder
2 tablespoons fresh chives, finely chopped
½ cup blue cheese crumbles
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon fresh chives, finely chopped
1 teaspoon minced red onion (optional, for color)
In a medium bowl, use a whisk to combine the buttermilk, sour cream, vinegar, Worcestershire sauce, garlic powder and fresh chives.
Add the blue cheese crumbles and use a wooden spoon to mash the cheese into the mixture, breaking down any large pieces until fully incorporated. Stir in the salt and pepper; taste and adjust seasoning as desired.
Refrigerate for at least one hour to allow the flavors to meld and the sauce to firm up. May be made at least 3 days in advance. Serve with buffalo wings and/or fresh vegetables.