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1 bunch mint[1]
1 cup plain yogurt (I'd guess lowfat is okay, but I wouldn't use nonfat)
1/2 cup heavy cream (well, maybe nonfat yogurt *would* be okay...)
1 tablespoon fresh lemon juice
2 drops orange flower water
Kosher salt to taste
1 teaspoon freshly-ground black pepper (The pepper is a primary component,
it *must* be high-quality and freshly ground)
1 cup olive oil (Since it isn't going to be cooked, this is one place you
want to use the best quality olive oil available.)
Pull leaves off mint stems. Finely chop leaves. (You might be able to do
something with the remaining stems, but I'm not sure what. I'd probably just
throw them away.)
Put everything but the olive oil into a bowl and combine with a whisk. While
continuing to whisk, slowly add the olive oil. Whisk until all the oil is
incorporated.
1 cup plain yogurt (I'd guess lowfat is okay, but I wouldn't use nonfat)
1/2 cup heavy cream (well, maybe nonfat yogurt *would* be okay...)
1 tablespoon fresh lemon juice
2 drops orange flower water
Kosher salt to taste
1 teaspoon freshly-ground black pepper (The pepper is a primary component,
it *must* be high-quality and freshly ground)
1 cup olive oil (Since it isn't going to be cooked, this is one place you
want to use the best quality olive oil available.)
Pull leaves off mint stems. Finely chop leaves. (You might be able to do
something with the remaining stems, but I'm not sure what. I'd probably just
throw them away.)
Put everything but the olive oil into a bowl and combine with a whisk. While
continuing to whisk, slowly add the olive oil. Whisk until all the oil is
incorporated.