Saffron Pickle Juice Dressing/Sauce Over Brussel Sprouts


Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! Cold or hot. There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES.

Makes 3-3/4 cups

2 c. bread and butter pickle juice, strained

1 c. dill gherkin pickle juice, strained

2 t. guar gum

3-5 garlic cloves, peeled

1 t. dry mustard

1 t. turmeric

2 t. dried basil

1/4 t. ground allspice

1/8 t. red cayenne pepper

1 c. GOOD KARMA FLAXMILK w/Omega 3 plus protein

pinch of saffron threads or to taste

salt and pepper to taste

Place sweet and dill pickle juices in blender container.

Add guar gum, then process till it dissolves and thickens the dressing.

Add remaining ingredients, then blend till super smooth.

Salt and pepper to taste. Blend again.

Let the dressing rest for about an 1 hour, then re-blend. Transfer to covered container and refrigerate to use as needed.

Notes: Strong flavors. Yolky color and texture. The saffron makes this dressing what it is, so don’t exclude it.

You can heat the dressing to serve over cooked/steamed vegetable or roasted veggies.

Use it on green salads, as well as pasta and potato.

I ate all the dressing myself, putting it on everything. It’s low in fat and calories. Perfect for me.

I also heated some of the dressing, added a little vegan parmesan, cooked till it thickened the sauce a little more and used it as a sauce over steamed broccoli or boiled brussel sprouts.

For one of the salads, I used tossed romaine lettuce with Green Tofu Chop, then this dressing for a texture achievement resembling blue cheese.

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