Butter Dressing
Instructions:
Best on light, summery greens mixed with raw or
steamed vegetables
4 tablespoons (1⁄2 stick) unsalted butter,
melted and cooled
1 tablespoon lemon juice
1 teaspoon stemmed thyme
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon grated nutmeg
- To make any of this dressing, whisk all the ingredients together in a small bowl; they can be stored, covered, in the refrigerator for up to 2 days.