Herb Cream Sauce
It adds a touch of 'gourmet' to an otherwise pedestrian dish.
1/3 cwhite wine vinegar
2 Tbspdijon mustard
1/2 cfresh, packed basil leaves (preferred; can substitute 4 tablespoons dried, crushed basil
2 clovegarlic, roughly choppped
1/3 cvegetable oil
1 csour cream
1/2 cheavy cream
3 Tbspfresh parsley, minced
How to Make Herb Cream Sauce
- 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.
- Taste and add salt and pepper to your liking.
- Sauce can be heated (do not boil) or served as is.