Lemon Herb Sauce
"Wonderful sauce for asparagus....or other vegetables (maybe eggs benedict)
The lemon oil is available at gourmet shops...I had it on hand so that's what I used, once I was out of lemon oil and substituted some lemon juice and zest, the sauce was not as thick - but still quite tasty. (2 T. juice and 2 t. zest)"
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 5-6
ingredients
- 1⁄4 cup olive oil
- 1 tablespoon tarragon, chopped
- 1 teaspoon Italian parsley, chopped
- 1⁄4 teaspoon lemon oil
- 5 ounces yogurt
- 5 ounces sour cream
- 1 tablespoon Dijon mustard
directions
- Place all ingredients in a blender and pulse until combined.
- Serve immediately over warm or chilled asparagus.
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RECIPE SUBMITTED BY
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