My poor non-French people,
Je sais je sais je sais… I know. It’s been way too long since I last wrote you. “Pas de nouvelle, bonne nouvelle” as my French and perfect friends would say ? No news, good news? Well actually, yes!
I’ve had two big treats on my cooking lists these last months : 300 recipes to write for my first cookbook AND a little croissant in the oven!
I sent the last page of the book one hour before going to the delivery room, and am now very proud to tell you that my son Joseph is the most beautifiul French and perfect (and the first American of the family!) baby in the world, and that my first cookbook, “The Everything Easy French Cookbook” will be published very soon!
Here is the last page of the last recipe, as I proofread it a few days ago, while petit Jo was having a little French and perfect snack on my lap…
As you can imagine, I haven’t had a lot of time for myself these last days, and my cooking is getting more and more “make something great in 5 sec”… That’s why I thought of sharing with you my easy delicious dip recipe.
Dip sauce Laurence
1 cup Greek yogurt, or Labne
2 tablespoons mint leaves, minced
2 tablespoons chives, minced
1 tablespoon red wine vinegar
1/2 tablespoon black ground pepper
This recipe is inspired my grandmother Laurence, and the delicious sauce she used to serve with white asparagus. Hers was made with creme fraîche if I remember well, in which she added minced chives, pepper, and red wine vinegar. My uncle used the recipe in his restaurants and baptized it sauce Laurence, and that’s how I call this dip too, although it’s slightly different.
Instead of crème fraîche, I use thick yogurt, like greek yogurt, or even better, labne. If you’re in France, you can also use fromage blanc, which is nowhere to be found here in the US, although it’s absolutely delicious AND great if you’re watching your figure. Remind me to give you the recipe very soon (or buy the book!!! it’s in it!)…
Anyway, this recipe is also influenced by my californian garden, where the mint I planted a few months ago is having a great time… I’ve started using it a lot in savory recipes (Love it with fresh tomatoes, or with zucchinis), and decided to add it to this dip.
You can make it at the last minute, ore prepare it one day ahead, so that the herbs really have time to perfume the yogurt. And really, promis juré craché (I promis, I swear, I spit!), it will take only 5 minutes to make it. (and even less for you and your guests to devour it!)
- Mince the chives and the mint leaves very thin.
- Put them in a small bowl, add the yogurt, stir well
- Sprinkle ground black pepper, stir again
- Add the red wine vinegar, stir and… C’est tout! That’s all folks!
The red wine vinegar makes all the difference. Try to buy a high quality one (I’ve seen terrible things here in the US… Make sure it’s really dark, and flavourful), it will always be very useful, for French and perfect vinaigrette too!
This dip is great with pita chips annd/or fresh vegetables. Very low cal, and so easy! Extremely French and perfect!
Bon appétit les amis!
PS: Did you know that if you pre-ordered my “The Everything Easy French cookbook” now, you got a 25% discount? Can’t wait for you guys to read it and tell me what you think about it!