herb cream sauce

Name: Herb Cream Sauce
Prep time: 10 min
Yield: 2
Cuisine: French
Ingredients: 1/3 cup(s) white wine vinegar; 2 tablespoon(s) dijon mustard; 1/2 cup(s) fresh, packed basil leaves (preferred; can substitute 4 tablespoons dried, crushed basil; 2 clove(s) garlic, roughly choppped; 1/3 cup(s) vegetable oil; 1 cup(s) sour cream; 1/2 cup(s) heavy cream; 3 tablespoon(s) fresh parsley, minced

(1 RATING)

57 Pinches 1 Photo

Martha Price

San Jose, CA

Updated on Sep 9, 2012

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.

Rate

prep time 10 Min

cook time

method Blend

yield 2 cups

Ingredients

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

How To Make herb cream sauce

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.

Step 2

Taste and add salt and pepper to your liking.
Step 3

Sauce can be heated (do not boil) or served as is.
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