Green Around the Gills

In my attempt to make a ranch dressing I ended up with a completely different animal. Once I shifted my expectations I quite liked it. This is a very fresh tasting sauce that keeps its color and vibrant flavor because it is not cooked. I drizzled it over smoked salmon, summer ripe tomatoes, boiled new potatoes and some handfuls of baby spinach. You can mix in leftover sauce into sour cream for a crudite dip.

Buttermilk Herb Sauce

Makes about 3 cups

1/2 cup buttermilk

Juice from 1/2 a lemon

2 tablespoons mayonnaise

2 tablespoons grainy mustard

1/2 cup light flavored olive oil

1 large clove garlic

2-3 tablespoons onion marmalade (may substitute well sauteed onions)

2 tablespoons fresh tarragon

2 tablespoons fresh basil

1/2 teaspoon sea salt

Freshly ground black pepper to taste

Dash cayenne pepper

Combine all ingredients in the container of the Vita-Mix. Start on variable #1, increase speed to 10 and run for 1 minute.

Serve with poached or grilled fish. This is also good with chilled blanched vegetables.