Serve this garlicky French mayonnaise with broiled chicken or fish, or drizzled over grilled asparagus. Just a little bit adds fantastic flavor.
- 5 Tbsp low-fat buttermilk
- 3 Tbsp light mayonnaise
- 1 tsp fresh lemon juice
- 1 clove(s), medium garlic clove(s), minced
- 1/8 tsp table salt
- 1/8 tsp black pepper, freshly ground
In a small bowl, stir together buttermilk and mayonnaise. Stir in lemon juice, garlic, salt and pepper; mix well. Set aside for 5 minutes for flavors to blend. Yields about 1 tablespoon per serving.
- This sauce can be made several hours in advance – just cover and refrigerate. If desired, add 1 teaspoon minced dill weed or 1 tablespoon minced chives to the sauce.