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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1In 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.
2Taste and add salt and pepper to your liking.
3Sauce can be heated (do not boil) or served as is.

About this Recipe

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