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:
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.
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.
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!!
I printed it out :D
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