Parmesan Thyme Sauce

Recipe printed from Jenn's Food Journey, adapted from Angie's Recipe

2 Tablespoons extra virgin olive oil
3 Tablespoons grated parmesan cheese
1 Tablespoons white wine vinegar
2 Tablespoons Greek yogurt
1 teaspoon dried thyme
1 teaspoon Dijon mustard
salt and pepper to taste


In a small bowl, whisk all ingredients together until well combined.  Serve immediately or cover and refrigerate up to 2 days.  The longer it sits the more it breaks apart, you'll need to whisk it again before serving (you can see from the pictures the oil is starting to break away from everything else).  Serve with fish or chicken.  Add more olive oil and use as a vinaigrette on salads and green beans.  Enjoy!