Creamy Herb Sauce Recipe - Cooking Index
Creamy Herb Sauce Recipe - Cooking Index
This sauce -- designed with "Poached Whole Salmon" in mind -- has the creaminess of sour cream and mayonnaise, but in a lower fat version that isn't any less tasty. Use whatever fresh herbs you prefer, altering the list here to fit your tastes and what you have on hand. Serve with Poached Whole Salmon or other simply cooked seafood.
Type: Fish| 1 | Lowfat sour cream - (8 oz) | |
| 1/4 cup | 59ml | Reduced-calorie mayonnaise |
| (or plain low-fat yogurt) | ||
| 1/4 cup | 4g / 0.1oz | Fresh parsley sprigs - (firmly packed) |
| 1 tablespoon | 15ml | Fresh minced dill |
| (or 2 tspn dried dill) | ||
| 1 teaspoon | 5ml | Fresh minced tarragon |
| (or 1/2 tspn dried tarragon) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Capers - drained |
Place all the ingredients, except the capers, in the work bowl of a food processor. Process until smooth. Stir in the capers and transfer to a serving bowl. Cover and chill for up to 2 days.
This recipe yields about 1 1/4 cups.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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