Makes about 1 1/2 cups and keeps in the refrigerator 5 days
1/2 to 1 teaspoon freshly ground black pepper (Tellicherry, Malabar, Lampung or Pondicherry)
1 cup sour cream
1/2 cup heavy whipping cream
1 tablespoon grated onion (rub the onion on a grater)
Juice of 1/2 small lemon
Salt to taste
Blend everything together in a medium bowl starting with the 1/2 teaspoon of the pepper. If time allows, let the sauce mellow in the refrigerator 1 to 24 hours. Before serving, taste again to see if more pepper or other seasonings are needed. Makes 12 servings.
Per serving (per 2 tablespoons): 70 calories; 7 g fat (4 g saturated fat; 90 percent calories from fat); 1 g carbohydrates; 21 mg cholesterol; 51 mg sodium; 1 g protein; 0 g fiber.