Dill Cream Sauce
Why I Love This Recipe
I've used this sauce in several different ways. With vegetables both cooked and raw and as a dip for chicken and shrimp. I found it in Hors D'Oeuvres by Michele Braden and give her a big electronic hug for it.
This can be prepared up to four days in advance if refrigerated.
This is a terrific sauce on baked potatoes. lucas hess
Ingredients You'll Need
1/4 cup minced fresh dill or, if you must, 2 TBS dry
4 1/2 tsp red wine vinegar
1 hard boiled egg yolk
1 tps sugar
1 tps Dijon mustard
1/2 cup sour cream
Salt and ground pepper to taste
Fresh lemon juice to taste (I use the lemon in place of salt-it thrills the same set of taste buds)
Directions
Combine all ingredients in a food processor. Taste and adjust seasonings.
This can be prepared up to four days in advance if refrigerated.
This is a terrific sauce on baked potatoes. lucas hess
