Universally Useful Blue Cheese Dressing

• 6 ounces (1 1/2 cups) crumbled blue cheese
• 1 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
• 1 teaspoon steak sauce (recommended: A1)
• 1/3 cup buttermilk
• 3 tablespoons whole milk
• 1 teaspoon apple cider vinegar, good white wine vinegar, or white balsamic vinegar

1. I promised a trio of sauces, but I just had to get this in under the wire.
2. If you like blue cheese - as I, swooningly, do - then know that this, dribbled over sliced, sweet tomatoes along with a torn-off log of baguette is a perfect enough supper just as it is.
3. And you can make a fabulously retro steakhouse-style starter, by cutting a head of iceberg lettuce into wedges and dribbling each crunchy wedge with this plus, perhaps, a scattering of crisp-fried bacon crumbles.
4. And it makes a fabulous dressing to dribble over leftover rare roast beef.
5. Put the crumbled cheese into a bowl, add the Worcestershire sauce, steak sauce, buttermilk, milk and the vinegar and mix gently until well combined.
6. Thin if necessary with a little iced water.
7. Chill until needed.
8. Make Ahead Note: The dressing will keep for 3 to 4 days in covered container in fridge - store in cold part of fridge rather than in the door.

blue cheese, worcestershire sauce, steak sauce, buttermilk, milk, apple cider vinegar

Taken from www.foodnetwork.com/recipes/nigella-lawson/universally-useful-blue-cheese-dressing-recipe.html (may not work)