Herb Cream Sauce

Martha Price

By
@Karenella

This sauce is delicious and versatile! It is great over seafood, green vegetables, cubed, steamed potatoes, as a dip for raw vegetables, over baked potatoes... just use your imagination!
It adds a touch of 'gourmet' to an otherwise pedestrian dish.


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Comments:

Serves:

2 cups

Prep:

10 Min

Method:

Blend

Ingredients

1/3 c
white wine vinegar
2 Tbsp
dijon mustard
1/2 c
fresh, packed basil leaves (preferred; can substitute 4 tablespoons dried, crushed basil
2 clove
garlic, roughly choppped
1/3 c
vegetable oil
1 c
sour cream
1/2 c
heavy cream
3 Tbsp
fresh parsley, minced

Directions Step-By-Step

1
In food processor or blender combine vinegar, mustard, basil and garlic. Add oil slowly and process until smooth. Add sour cream, heavy cream and parsley. Process briefly until smooth.
2
Taste and add salt and pepper to your liking.
3
Sauce can be heated (do not boil) or served as is.

About this Recipe

Course/Dish: Dips, Other Sauces
Main Ingredient: Dairy
Regional Style: French