Clabber milk was a common ingredient in the homes of folks who had a dairy cow. Fresh raw milk left out would naturally ferment and sour, creating a tasty and nourishing ingredient, similar to Greek yogurt. Clabber milk was frequently eaten for breakfast or as a snack with some sweetening and cinnamon sprinkled on top. It also was used as an ingredient in baking and in making sauces such as this one. If you favor raw milk, you can try to make your own clabber by leaving a bowl out on the counter, covered with cheesecloth. It’s universally recommended that you not use pasteurized milk because it will simply spoil. Clabbering is unpredictable, though, so I use plain whole-milk Greek-style yogurt to make this sauce.
Recipe: Delicious with Ronni Lundy’s Rösti.
Reprinted from Victuals. Copyright © 2016 by Ronni Lundy. Photographs copyright © 2016 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
ON-DEMAND: Listen to Faith and Ronni discuss this recipe on The Faith Middleton Food Schmooze®.
| Servings |
| Makes 1 -3/4 cups |
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This sauce is great for potatoes of all kinds, from chips to rösti to potato salad. You can substitute ½ cup of buttermilk for the equivalent amount of yogurt to make a yummy buttermilk dressing for salads or chicken wings.
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- 1 cup plain whole-milk Greek-style yogurt
- 1/3 cup mayonnaise
- 3 tablespoons minced fresh chives
- 1 tablespoon minced brine-packed capers
- 2 teaspoons juice from caper jar
- 1/2 teaspoon apple cider vinegar
- salt
- In a small bowl, mix the yogurt, mayonnaise, chives, capers, caper juice, and vinegar together. Taste, and add salt according to how you are going to use the sauce (less if a dip for salty chips or on top of well-salted rösti, a bit more if dressing potato salad or a baked potato). It can be served immediately, but is best if covered and refrigerated for at least an hour ahead of time.
Use the sauce for Ronni's crispy, golden Rösti.
