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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Wonderful sauce for asparagus....or other vegetables (maybe eggs benedict) The lemon oil is available at gourmet shops...I had it on hand so that's what I used, once I was out of lemon oil and substituted some lemon juice and zest, the sauce was not as thick - but still quite tasty. (2 T. juice and 2 t. zest) Ingredients:
1/4 cup olive oil |
1 tablespoon tarragon, chopped |
1 teaspoon italian parsley, chopped |
1/4 teaspoon lemon oil |
5 ounces yogurt |
5 ounces sour cream |
1 tablespoon dijon mustard |
Directions:
1. Place all ingredients in a blender and pulse until combined.
2. Serve immediately over warm or chilled asparagus.
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