Dip/Sauce for Shellfish
"This dip/sauce is great for shellfish. However it's also great for cold fish dishes. Instead of using both light and regular sour cream I often use only light. NOte: Cooking time is refridgeration time (30 minutes)"
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 175 ml light sour cream
- 175 ml sour cream, regular
- 3 teaspoons mustard
- 1⁄2 teaspoon green peppercorn, chopped finely
- 2 tablespoons finely chopped dill
- 2 tablespoons coarse salt
- 1⁄8 teaspoon pepper
-
Decoration
- fresh dill, snippings
directions
- Mix the sour cream with mustard and dild.
- Taste with salt and pepper.
- If the sauce is too thick, then thin with a bit of milk or cream.
- Let the dip/sauce stand 30 minutes in the fridge.
- Stir together just before serving.
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RECIPE SUBMITTED BY
Scandigirl
Canada
<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
