2 cup onion, minced
1⁄2 cup peanut oil
1⁄3 cup rice vinegar
2 tbsp water
2 tbsp fresh ginger, minced
2 tbsp celery, minced
2 tbsp ketchup
2 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1⁄2 tsp garlic, minced
1⁄2 tsp salt
1⁄4 tsp black pepper, ground

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is puréed. Chill before serving.

1 cup mayonnaise
1⁄3 cup whole milk
4 tsp cilantro, finely minced
2 tsp lime juice
1 tsp white wine vinegar
1 tsp sugar
1 tsp garlic, finely minced
1 tsp onion, finely minced
1⁄2 tsp salt
1⁄8 tsp cayenne pepper
1⁄8 tsp black pepper
1⁄8 tsp ground cumin

Whisk all ingredients in a medium bowl. Cover and chill.

In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese.   Refrigerate 4 hours or more before serving.