Here's a simple sauce that's perfect for crab cakes and other rich, savory appetizers. Dijon-style mustard is blended into a creamy mixture.
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1 small shallot, finely diced
1 teaspoon white wine vinegar
pinch of sea salt
2/3 cup sour cream or whole-milk yogurt
2-3 teaspoons prepared mustard (smooth or coarse or mixed with horseradish)
Servings Per Recipe: 1
Amount per Serving
- Total Fat: 30.7 g
- Saturated Fat: 17.7 g
- Trans Fat: 0 g
- Cholesterol: 79.7 mg
- Sodium: 237.6 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.3 g
- Sugars: 5.5 g
- Protein: 3.9 g
- Add shredded, blanched celery root to the gratin.
- Add 2 to 3 ounces grated or crumbled cheese, such as aged Gouda, Gruyere, Reblochon, feta, or a sharp aged Cheddar. Omit the dill with cheeses other than Cheddar.
- Use tarragon with some snipped chives in place of dill.