Sour cream-horseradish sauce
From
Moosewood Cookbook
Cookbook
Page 79
Cuisine: North American
Course: Sauces/Gravies
Reviews
1 reviews,
average rating 4.0 / 5
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This was an easy sauce to prepare while the fish baked and the rice and asparagus steamed. I used low-fat sour cream and substituted lime for lemon juice. It was great on the otherwise plain rice, fish and vegetables as suggested. The horseradish gave the rich sauce a robust flavor and added a nice touch of texture.