Sour cream, and walnut oil dressing

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Toss a spoon or two of this dressing with cooked new potato halves and toasted walnuts to go with a piece of grilled fish; use it instead of a Caesar Salad dressing or eat it by the spoonful when you are passing the fridge and in need of something savoury.


5 tablespoons sour cream
1 tablespoon walnut oil (or any nut oil though if you are using sesame oil, just use 1 teaspoon)
A splash of cider vinegar (or rice wine or white wine vinegar) to taste
1 teaspoon Dijon mustard


1. Mix all the ingredients together. Thin out with a little milk if necessary (buttermilk is even better than plain milk, it adds a lactic tang). Store in a jar in the fridge. The dressing will last 3 days.

Recipe variations

– Use a good quality plain yogurt or crème fraîche instead of sour cream.

– Replace the walnut oil with any nut oil – hazelnut is good – but if you use sesame oil, reduce the amount to 1 teaspoon as it is quite robust. Toasted sesame oil is excellent too.

– Substitute fresh lemon juice for wine vinegar – you need something to cut the fat.

– When you are making any dish that includes cream, you need to use the freshest cream possible if you want to keep it for a few days. If you use sour cream that is about to go off, making a dressing with it and storing it in the fridge will not keep it fresh: it still only has the life span stated on the tub.

Photograph copyright foodpixiesom


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