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| Self cooking photograph |
| sour cream | 150g | ||||
| dijon mustard | 50g | ||||
| fresh tarragon | 2tbsp | ||||
| white vinegar | 1tbsp | ||||
| salt & pepper | to taste | ||||
| dill | 1tsp | ||||
| Method: | |||||
| Mix all the ingredients except dill in a sauce pan over low heat. | |||||
| Cook until slightly thickened, about 2 minutes. | |||||
| Remove from heat and cool. | |||||
| Sprinkle with dill. | |||||
| Serve with seafood or chicken. | |||||
| Makes 1 cup. | |||||
| Note: Substitute for tarragon is chives or chervil. | |||||
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