Maust Musser Recipe

Peel and slice shallots

Peel the Persian shallots and very thinly slice them into rounds. If using slightly larger shallots or small sweet onions, halve them lengthwise and slice thinly so pieces are bite-sized and tender.

Soak to mellow (optional but recommended)

Place the sliced shallots in a small bowl and cover with very cold water. Let sit 5–10 minutes to mellow sharpness, then drain and pat dry with paper towel.

Dress the shallots

In a bowl, whisk together the olive oil, white wine vinegar, and sugar until the sugar dissolves. Add the drained shallots, chopped dill, chopped mint (if using), crushed red pepper flakes (if using), and a pinch (about 1/8 tsp) of the fine sea salt. Toss to coat and let sit 10–15 minutes at room temperature so flavors marry.

Combine yogurts

In a medium mixing bowl, combine the plain whole-milk yogurt and the optional Greek-style yogurt (if using) for a thicker texture. Whisk until smooth and slightly aerated.

Season

Whisk in the lemon juice, remaining salt (about 1/2 tsp if you used 1/8 tsp in the shallot dressing), and freshly ground black pepper. Taste and adjust salt, pepper, or lemon juice to your preference. The yogurt should be bright and slightly tangy to balance the shallots.

Fold the dressed Persian shallots into the seasoned yogurt gently so the shallot slices are evenly distributed but the yogurt retains some airiness. Reserve a few shallot slices for garnish if desired.

Transfer to a serving bowl. Drizzle the optional 1 tsp olive oil over the top, sprinkle sumac or Aleppo pepper for color and a mild tangy heat, and garnish with fresh dill sprigs and the reserved shallot slices.

Chill for 10–15 minutes if you prefer it slightly cold, or serve immediately at cool room temperature. Maust Musser keeps well covered in the refrigerator for up to 48 hours; stir before serving.