Buttermilk Blue Cheese Dressing

This is an excellent dressing for <a href="https://cooking.nytimes.com/recipes/1019392-wedge-salad">wedge salads</a>, and for ones of <a href="https://cooking.nytimes.com/recipes/1017536-grilled-romaine">grilled romaine</a>. I love it drizzled over a pile of really, really ripe tomatoes. It's a great dip for <a href="https://cooking.nytimes.com/recipes/1015016-buffalo-chicken-wings">spicy chicken wings</a>. And it is also good with steak. The amounts listed below are merely starting points. Adjust them as you like, to achieve the flavors you like.

Ingredients

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4 ounces blue cheese, like Roquefort, crumbled
1/4 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon olive oil
1 teaspoon hot sauce
1 teaspoon lemon juice
1 dash Worcestershire sauce, to taste

Directions

1
Sprinkle the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, or lemon juice or Worcestershire sauce, to taste. Then whisk again, and set aside.