As some of you know, I always make my own salad dressings. Not only to save money, but to free us from ingesting ingredients that allow many bottled dressings to give Twinkies a run for their money when it comes to shelf-life longevity. Which in my humble opinion is a good thing. Health wise, and monetarily. Not to mention, homemade dressings simply taste better. And fresher.

But in full disclaimer, I don’t go so far as to make homemade mayonnaise or squeeze olives for their oil. But as much as is reasonable, I use ingredients that are free of preservatives.

Now, in all fairness, homemade salad dressing doesn’t last as long as it’s bottled cousin. So, if you are a busy mom or dad and expected to have dinner on the table at a reasonable time for your family after working all day, then I am going to give you a bye on making your own salad dressing. Because the stuff in a bottle will last several days in your refrigerator without you having to worry about poisoning your family. And I don’t want you to feel guilty and stop making salads.

But if you are retired or have more time to prepare a meal, then I truly advise you to stop buying bottled dressing. Make your own! And this is a good recipe to start with if you are new to the world of homemade dressings. It really is yummy.

Well, that’s all I have to say today. And yes, I know. You wouldn’t even be looking at this recipe if you hadn’t already planned to make your own dressing. But being a charter member of the Redundancy Department of Redundancy, I felt duty bound to state my cause!

And as I always say, peace, love, and peace to all.

¼ c. mayonnaise

½ c. gorgonzola crumbles (Costco)

¼ c. sour cream

¼ c. buttermilk, or more to thin the dressing to your desired consistency

½ tsp. white vinegar

¼ tsp. sugar   

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

1 sm. garlic clove, finely minced or ¼ tsp. granulated garlic

½ tsp. finely chopped fresh parsley or ¼ tsp. dried parsley

Place mayonnaise and gorgonzola cheese in a small mixing bowl and mush up the cheese until only small chunks remain. (I use a table fork to do the mushing.) Stir in the rest of the ingredients. Taste and adjust seasoning.

Cover bowl with plastic wrap and refrigerate for at least 3 hours.