Lime cilantro dressing

Time 10 minutes
Yields Serves 40
Lime cilantro dressing

In a saute pan over high heat, toast the whole cumin, tossing constantly until it begins to smoke slightly. Allow to cool.


Grind the cumin in a spice grinder until completely ground.


Place the lime juice and sour cream in a blender. Add the cumin, salt, black pepper, cayenne and sugar. Blend for 30 seconds.


Add the green onions, cilantro and chervil and blend for another 30 seconds. Gradually blend in the canola oil until emulsified. Taste and adjust seasoning as necessary. Refrigerate.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.