* Exported from MasterCook *
Farmers Almanac Sour Cream Herb Sauce
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1 egg
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 cup sour cream
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
2 tablespoons minced fresh dill weed
2 teaspoons lemon juice -- or vinegar, divided
1 cup oil -- divided
salt & freshly ground pepper -- to taste
In a blender or food processor, combine the egg, salt, dry mustard, sour cream, chives, parsley, dill, 1 teaspoon of lemon juice, 1/4 cup of oil, and salt and pepper. Blend on high. Slowly pour in 3/4 cup of oil and blend until thick. Add 1 teaspoon more lemon juice and blend again.
Makes 1 3/4 cups.
AuthorNote: use with [cFavorite], egg dishes, and cucumber or tomato salads.
ChupaNote: this is a lot of fat. I reduced the oil to 1/2 cup, and added 1/2 cup silken tofu to thicken it up. Worked fine. Next time, I'll try reducing the oil to 1/4 cup and increase the tofu to 3/4 cup. This recipe needs a lot of pepper. I used rice vinegar, but I really think it needs the acid of lemon juice.
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 3/4 cups"
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Per Serving (excluding unknown items): 313 Calories; 35g Fat (97.9% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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