Wednesday, April 17, 2013

Lemon Dill Cream Sauce (Lightened up with Lemon Chobani!)

-3 TB butter
-3 TB flour
-1 TB Dill
-1.5 C Milk
-3-4 ounces of Chobani Lemon Yogurt
-Salt and Pepper to taste

Heat butter in a pan over medium heat.  As it is melting, add the dill.  Once it all gets melted, add the flour and stir, stir, stir.  When it is all incorporated (think making gravy) add the milk and start stirring.  Add salt to taste and crank a little pepper on it.

Only pepper grinders are acceptable!

Keep stirring and let the sauce begin to thicken.  You don't want to get it as thick as gravy would be, since you are going to add in a thick yogurt. 

When you are satisfied with the thickness, remove it from the heat and stir in the Lemon CHO.  Taste again and add more salt as needed.  Serve with pasta.  If you think it is too thick, add a little dash of milk and thin it back out a little.  It is pretty versatile.

I served the pasta with grilled salmon.  Delicious!

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