Herbal-Mustard Cream Sauce

"Created by Queens of Quisine for ZWT #6 Wild Card Challenge. This British influenced sauce is great on fried, baked or grilled Salmon."
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
5mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Stir together the sour cream, mayonaise, shallot and mustards.
  • Add. tarragon, dill and lemon pepper.
  • Serve with grilled, fried or baked Salmon.

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Reviews

  1. Very nice dippin' sauce for our fish fingers today. I did feel it needed a bit of acid - a squeese of lemon juice or a little vinegar. Thanks!
     
  2. Made as written for Part 2 of the Wild Card challenge & this is great w/salmon. I have never fried salmon b4, but it works very well w/your sauce. In fact, all worked well together as part of the whole. I used lemon pepper + zest to garnish. This is an upscale sauce as opposed to the more oft-used tartar sauce. You did well by the Brits. Nice recipe & thx for posting. :-)
     
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"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
 
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