Pages

Thursday, February 17, 2011

Mustard-Mint Parsley Sauce





Mustard-Mint-Parsley Sauce
courtesy of Kalyn Denny

2 tablespoons sour cream
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine
1 teaspoon minced fresh mint
1 teaspoon minced fresh parsley

Mix all ingredients in a small bowl. Let chill in the refrigerator if desired. Makes enough for two 6- to 8-ounce salmon fillets.

NOTES

Seasoned, spicy, broiled salmon really works best here, but I imagine it would also go well with most fish, on fish tacos, or even on chicken. It's a simple sauce that just hits all the right notes. A perfect ratio. Many thanks to Kalyn for this one. I hadn't made it in over a year and it was even better than I remembered.

4 comments:

Amy said...

Morning Darlinque.

Confession: I'm not a fan of mustard. However, I'm very intrigued by this sauce. It might be the sour cream/mayo (OR that gorgeous picture of it flowing off the gorgeous piece of salmon.)

Interestingly enough, I have a chicken recipe on tap for this weekend which calls for a mustard sauce (with cream, of course) - so there's really no excuse for me not to make this. And you know how much I LOVE salmon. Always looking for new ways to prepare it.

All right. I'm in. See that...I convinced myself.

Pam said...

Great minds think alike. The first thing I thought when I saw this sauce was that it would be fantastic on salmon... I was right. Looks wonderful Melissa.

Melissa said...

Amy - Do it! Do it! No, seriously, I hope you do. I remembered this being great, but was still startled at just HOW great. She just nailed the ratio on this.

Pam - They do. ;) And thank you!!

Amy said...

I printed it out :D