When you live out here in Buffalo, you learn to love blue cheese dressing: on carrot and celery sticks, on wings, on cold pizza. And what is sent with your pizza and wings is normally decent quality stuff. The stuff in the bottle in the store, not so much. Instead of buying the decent quality dressing some supermarkets keep in their fridge section, and hope you use it before it goes bad, it’s simpler to purchase a pack of crumbles which stays good for months, and make it when you need it.

Which for us is now, for lunch. Last night’s wings got hotter, like they do, and our son is going to learn to make the dressing. So I may as well post it.

Except for the cheese, I bet you have everything in your pantry right now. Put 1 cup mayo in a 2 cup measuring cup (or any mixing bowl, this just saves me washing).

Add 3 tablespoons of buttermilk (regular milk is fine, it’s there to keep it pouring well), 2 tablespoons of lemon juice, 1 tablespoon of minced onion, 2tsp sugar, 1/4 teaspoon each salt, dry mustard and Worcestershire and 4 ounces blue cheese crumbles. I am adding 5 because that’s what Aldi’s sells. Well, minus the bits I ate. With a pear.

Obviously, the benefit of taking five minutes to make your own dressing is that you get to alter the recipe to your taste. Soon, you’ll have a ‘house blue cheese’ that is perfect for you.

That’s it. And that is one of the most complicated ones I make.

I’ll be making wings and fingers soon to finish it up. If the teenager doesn’t eat it all before then.