Step 1

Put all ingredients except buttermilk and parmesan cheese in a wide mouth quart jar.

Step 2

Hold the immersion blender at the bottom of the jar and pulse on and off 10-20 times then hold the power on.

Step 3

Move the blender up and down slowly until ingredients are well blended and emulsified, about 30-60 seconds.

Step 4

Add butter milk and cheese to the jar and blend until combined.

Step 5

Store in the refrigerator for up to a week.

Step 6

Put all ingredients except the olive oil, milk, and parmesan cheese into the blender container.

Step 7

Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour the oil in through the feed tube to emulsify the dressing. Adding the oil slowly is the key to emulsification. It should take about 8-10 minutes to add the oil.

Step 8

Stir in milk and cheese.

Step 9

Store in the refrigerator for up to a week.