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.
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
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.