Serve this creamy goat cheese sauce over steamed asparagus.
Combine buttermilk and goat cheese in a blender; blend on low speed until smooth. With the motor running, drizzle in olive oil. Transfer the dressing to a small bowl and stir in thyme, pepper and crushed garlic. Season with salt. Chill until ready to serve. Remove garlic clove before serving.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
1/3 C buttermilk is what is originally called for to yield 1/4 C. CD NYC