For dressing, in a medium mixing bowl, stir together mayonnaise, sour cream, buttermilk, red wine vinegar, Worcestershire sauce, garlic, mustard, onion salt, black pepper, hot pepper sauce, and white pepper. Cover and refrigerate dressing.
Just before serving, in a large bowl, toss romaine with enough of the dressing to coat leaves. (Cover and store the remaining dressing in the refrigerator for up to 1 week.) Divide coated romaine among 6 chilled salad plates. Sprinkle 1 tablespoon of the blue cheese over each salad; sprinkle with almonds. Garnish with tomato, if you like. Makes 6 side-dish servings.