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To make blueberry sauce: Simmer 1 cup lightly crushed fruit with about 1⁄2 cup of water until soft. Then push through a fine sieve to remove any seeds.
Note: For lemon-lime curd, use an equal blend of lemon and lime juice and add 1 to 2 tablespoons sugar. For orange and/or tangerine curd, start with less sugar, adding more to taste, plus a little fresh lemon juice to help set the curd and balance flavor.
1. In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.
Vinaigrette (/ ˌ v ɪ n ɪ ˈ ɡ r ɛ t / VIN-ig-RET, French: [vinɛɡʁɛt] ⓘ) is made by mixing an edible oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, [1] but can also be used as a marinade.
Combine the vinaigrette ingredients together in a small bowl. Stir together and cover. Set in the fridge to cool while you get the pasta salad together.
Sara Moulton (born February 19, [2] 1952) is an American cookbook author and television personality. In an article for The New York Times, Kim Severson described Moulton as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines".
Sara's Secrets was a Food Network show hosted by Sara Moulton who was the executive chef of Gourmet magazine. Sara’s Secrets aired from 2002 until 2007. Sara's Secrets offers the viewer recipes and techniques specifically focused to fit the viewer's busy lifestyle.
Make the dressing by mixing the yogurt, 1/4 cup olive oil, lemon juice, dill, salt and pepper to taste. ... Dress salad with yogurt lemon dressing and garnish with an extra pinch of dill and sea salt.