Recipes: Fragrant Black Pepper Dipping Sauce

By Lynne Rossetto Kasper

Last update: April 25, 2007 - 4:32 PM

FRAGRANT BLACK PEPPER DIPPING SAUCE

Makes 1 generous cup.

Distinctive peppercorns shine in creamy, simple sauces like this one. Use with raw vegetables, cooked shrimp, boiled new potatoes or roast lamb. This sauce keeps in the refrigerator for 5 days.

•¹/₂to 1 tsp. freshly ground black pepper (Tellicherry, Malabar, Lampung or Pondicherry)

• 1 c. sour cream

•¹/₂c. heavy cream

• 1 tbsp. grated onion (rub the onion on a grater)

• Juice of¹/₂small lemon

• Salt to taste

Directions

Blend together pepper, sour cream, heavy cream, onion, lemon juice and salt, starting with the¹/₂teaspoon of the pepper. If time allows, let the sauce mellow in the refrigerator 1 to 24 hours. Before serving, taste again to see if more pepper or other seasonings are needed.

Nutrition information per serving of 2 tablespoons:

Calories 68 Fat 7 g Sodium 12 mg

Carbohydrates 1 g Saturated fat 4 g Calcium 26 mg

Protein 1 g Cholesterol 24 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1½ fat.

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