Lemon Cream Sauce
This is good served with broccoli florets that have been cooked, cooled and lightly
sprinkled with Italian salad dressing, as a dip with steamed artichokes or over
- 2 cups mayonnaise
- 2 cups sour cream
- 1/4 cup fresh lemon juice
- 2 1/2
teaspoons grated lemon peel
- 2 teaspoons white horseradish
- 2 teaspoons Dijon
- 1 teaspoon salt
- Combine all ingredients in large bowl and blend.
- Cover and refrigerate.
seasoning before serving.
Lime Cream Sauce: Substitute 1/3 cup lime juice for lemon juice
and 1 teaspoon grated lime peel for lemon peel in the Lemon Cream Sauce recipe.