Yield: 4 servings
|2 pints||Sour cream|
Wisk first 2 ingredients together. Blend honey and mustard. Adjust the seasoning to taste with last 2 ingredients. May be used as a salad dressing or as a dipping sauce. source: Howard Radis, Chef, JAKE'S MARKETPLACE CAFE, Londonderry, Vermont. It's super.
The 'pt' in this recipe should be thought of as parts. that way you can make as much (or little) as you want)