Sorrel tarragon sauce
1 .5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Mayonnaise |
| ¾ | cup | Sour cream |
| ⅓ | cup | Packed finely chopped fresh sorrel or arugula |
| 2 | tablespoons | Chopped fresh tarragon OR |
| 1 | teaspoon | Dried; crumbled |
| 2 | tablespoons | Chopped fresh chives or green onion tops |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Fresh lemon juice |
| 1 | Garlic clove; pressed | |
Directions
Mix all ingredients in medium bowl. Season with salt and pepper. Cover and chill at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Yield: about 1½ cups
Source: Bon Appetit, June 92
See: Poached Samon with Two Sauces Converted by MM_Buster v2.0m.
Posted to MM-Recipes Digest by jarin@... (JL) on Sep 3, 1999