Cucumber Mustard And Dill Sauce (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/2 cup sour cream 1/2 cup mayonnaise 2 teaspoon Dijon mustard 1 tablespoon finely chopped fresh dill, or 1 tsp dried dill 1 tablespoon finely chopped fresh parsley 1/2 cup peeled, coarsely chopped cucumber 1/2 teaspoon salt Pinch of finely ground white pepper

Instructions

Combine all ingredients in a medium bowl and stir until well blended. Taste for seasoning. Refrigerate until ready to serve. Serve cold. May be kept up to 2 days in refrigerator.

Serving Size

Notes

Great with fish or with vegetables

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .