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French
Buttermilk-Thyme Dressing

Photo by: Joey De Leo
Comments: 0
 

Recipe

Sauce au Lait Fermenté au Thym

This light and creamy dressing can be used on any salad but is particularly nice with Steamed Eggplant.

Yield:  10 tablespoons

Ingredients

  • ¼ teaspoon fine sea salt
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon imported French mustard
  • 1 teaspoon fresh thyme leaves
  • ½ cup buttermilk, shaken to blend

Equipment:

  • A small jar with a lid

Directions

Combine all the ingredients in a small jar. Cover and shake to blend. Let sit for 1 hour to blend the flavors. Store, covered and refrigerated, for up to one week. At serving time, shake to blend once again.


© 2007 Patricia Wells
 

Nutritional Information

Nutritional information is provided by the author.

14 calories per tablespoon
1 g fat
1 g protein
1 g carbohydrates

 

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