Sour Cream-Dill Sauce
This herb sauce is a natural with seafood and vegetables such as asparagus, fennel, artichokes, and potatoes. Store dill in the refrigerator like a bouquet, the stems immersed in a glass of water and the fronds covered with a plastic bag. It will keep nicely for a week or two.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturecreamy, herby, savory
Type of Dishdipping sauce, seafood sauce
- 1 cup regular or reduced-fat (not nonfat) sour cream
- ¼ cup minced fresh dill
- 2 cloves garlic, finely chopped
- 2 tablespoons minced parsley
- 1 teaspoon freshly squeezed lemon juice
- Salt and white pepper
In a small bowl, stir together the sour cream, dill, garlic, parsley; and lemon juice. Season with salt and white pepper to taste.
Cover and refrigerate until ready to serve, up to 4 days.
2005 Lou Seibert Pappas