Herb Cream Sauce

Martha Price


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 vote

2 cups
10 Min


  • 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.

Printable Recipe Card

About Herb Cream Sauce

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

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