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herb cream sauce

(1 rating)
karenella1 avatar
Recipe by
Martha Price
@karenella1
San Jose, CA

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.

►
(1 rating)
yield 2 cups
prep time 10 Min
method Blend

Ingredients For herb cream sauce

  • 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

How To Make herb cream sauce

  • 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.
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