Be the first to Tarragon, chervil, parsley, and watercress flavor a creamy dressing based on sour cream and mayonnaise. Use as a topping for stuffed eggs or salad greens.
Prep Time: 5 minutes
Ingredients:
- 2 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried tarragon)
- 2 tablespoon finely chopped fresh chervil
- 2 tablespoon finely chopped parsley
- 2 tablespoon finely chopped watercress
- 1/2 garlic clove, minced
- 1/2 cup sour cream
- 1/2 cup mayonnaise, preferably homemade
- 1 teaspoon lemon juice
- Salt and freshly ground pepper
Preparation:
Combine tarragon, chervil, parsley, watercress, and garlic in a mixing bowl, add the sour cream, mayonnaise, lemon juice, and salt and pepper to taste, and blend thoroughly.
Makes about 1-1/4 cups of dressing
Yield: 6 servings
Serve with Salmon Stuffed Eggs or as a dressing over salad greens.
Source: Town & Country Cookbook by James Villas (Little, Brown & Company)
Reprinted with permission.
Makes about 1-1/4 cups of dressing
Yield: 6 servings
Serve with Salmon Stuffed Eggs or as a dressing over salad greens.
Source: Town & Country Cookbook by James Villas (Little, Brown & Company)
Reprinted with permission.
