Description
Use cultured, no additive, low-temp vat pasteurized, or homemade buttermilk when possible.
Ingredients
Units
Scale
- 1/8 teaspoon anise seed, grind using mortar and pestle
- 1 tablespoon olive oil
- 1/2 teaspoon fennel seeds, grind using mortar and pestle
- 1/4 teaspoon black seeds (nigella sativa), grind using mortar and pestle
- 1/2 cup plain cultured skyr
- 2 tablespoons buttermilk
- 1 1/2 teaspoons dried parsley flakes
- 1 1/2 teaspoon raw honey
- 3/4 teaspoon dried basil flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon black peppercorns, grind using mortar and pestle
Instructions
- Add 1/8 teaspoon anise seed and 2 teaspoons olive oil to a bowl or pint size mason jar. Set aside.
- Toast ½ teaspoon whole fennel seed in a dry pan for 30 seconds to 1 minute, or until fragrant, and then grind the seeds using a mortar and pestle. Set aside to cool.
- Use a mortar and pestle to grind ¼ teaspoon black seeds and then toast them in a dry pan for 30 seconds to a minute, or until fragrant. Remove ground seeds from the pan and set aside to cool.
- Add ½ cup plain cultured skyr, 2 tablespoons buttermilk, 1 ½ teaspoons dried parsley flakes, 1 ½ teaspoons raw honey, ¾ teaspoon dried basil flakes, ½ teaspoon sea salt, ¼ teaspoon black peppercorns (grind using mortar and pestle), ½ teaspoon toasted and ground fennel seeds from step 2, and ¼ teaspoon black seeds from step 3 to the same pint size jar. Whisk until thoroughly combined.
- Chill and use as a salad dressing or dip as needed.
