This is a wonderful sauce for fish; either dairy or pareve. It is especially simple if you are lucky enough to have an herb garden. Simply put the amount of sauce you'd like in a bowl, add salt, pepper, lemon juice and fresh chopped herbs of your choice. That's it. Add a few lemon wedges and your ready with a refreshing dressing for any baked, grilled or poached fish; especially salmon or halibut.

I post this now, at Passover, mostly because I have a photo! I realize that everyone has different customs as to what they'll eat on Passover. There is a good chance that many of you will avoid anything that can't be peeled, including these fresh herbs. So, my suggestion is that I catch you at Shavuot (and make it dairy!).

Ingredients:

• 2 cups sour cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup of assorted herbs like dill, chives, and parsley all finely chopped

Steps:

Rate this Recipe:

Comments:

Add a comment:


Please login to comment. Not a member? Click here...

Recently viewed recipes:

Classic Crudite Platter with Ranch Dip

Pomegranate Infused Fig and Kalamata Olive Tapenade

Crusted Acorn Squash

Raspberry Vinaigrette

Malasadas ~ Portuguese Doughnuts

Herbed Sour Cream or Mayonnaise