Sour-Cream and Dill Sauce

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Preparation info

  • About

    1 cup

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Combine one cup sour cream with one-quarter cup finely chopped fresh dill or two teaspoons dried dill. Heat over simmering water until thoroughly hot.

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