Buttermilk Crema
Yields: 1½ cups
  • 1 (32-ounce) container whole-milk yogurt
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • Zest of 1 lemon
  • Salt and ground black pepper, to taste
  1. Place a cheesecloth-lined fine-mesh sieve over a large bowl. Add yogurt, and refrigerate overnight.
  2. In a small bowl, combine mayonnaise, buttermilk, zest, and ½ cup strained yogurt. Add salt and pepper to taste. Cover and refrigerate until ready to serve.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/asparagus-with-romesco-and-buttermilk-crema/