Universally Useful Blue Cheese Dressing

Ingredients

• 1.5 cups cheese blue crumbled
• 0.3 cup buttermilk 
• 1 teaspoon steak sauce (recommended: A1)
• 1 teaspoon balsamic vinegar good
• 3 tablespoons milk whole
• 1 teaspoon worcestershire sauce (recommended: Lea and Perrins)

Equipment

• bowl

Directions

1. I promised a trio of sauces, but I just had to get this in under the wire. 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. 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. And it makes a fabulous dressing to dribble over leftover rare roast beef.
2. Put the crumbled cheese into a bowl, add the Worcestershire sauce, steak sauce, buttermilk, milk and the vinegar and mix gently until well combined. Thin if necessary with a little iced water. Chill until needed.
3. 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.