So I like my own blue cheese salad dressing as much as any I've ever had. Mayo, blue cheese, garlic, lots of black pepper and a splash of red wine, and a little milk to thin it out.
I would usually serve red wine with it, as it is rather sharp tasting. Due to a dinner guest's wine preferences, I'll be going with a rose with the salad course.
I'm thinking of adding a small amount of sugar to take the edge off and match better. Does anyone think that would help?