A Probiotic Sauce with Possibilities

Makes 1-1/2 cup

1 cup piima cream or creme fraiche  (make your own, see recipe in Nourishing Traditions by Sally Fallon)

2 egg yolks

1/4 cup extra virgin olive oil

1/4 cup raw vinegar

1-2 Tablespoons Dijon-type mustard

1/2 teaspoon sea salt

1/4 teaspoon pepper

pinch stevia powder

This is an excellent substitute for mayonnaise–it is higher in fat soluble vitamins and is quicker and easier to make. Mix all ingredients together with a wire whisk.

Tuna Salad with Sour Cream Sauce

I used this sour cream sauce to make a luscious tuna salad.  Here is my recipe:

6 ounces low mercury tuna

3-4 TBL sour cream sauce

dollop of mustard

1 chopped stalk of celery

1 chopped scallion

pepper and sea salt to taste

lettuce leaves

baby carrots

Mix tuna, sauce, mustard, celery, scallion & spices in a small bowl. Serve several scoops on top of a bed of lettuce leaves, garnish with carrots. Serve with a glass of raw milk.

Because of the distinct tang, this would be a great base for a salad dressing recipe, wonderful on sandwiches, as an ingredient in a veggie dip. And to think, it is a naturally fermented food.  It seems to last a long time, too, at least a few weeks, covered, in the refrige.