This is a sauce of my own invention as an alternative to Tartar Sauce, not found on the original Glen-Mor Restaurant menu. The sauce on its own is tangy and is a great accompaniment for Crab Cakes and Cod Fish Cakes.
Servings: 1 cup
Fresh
1/2 cup sour cream
1/2 lemon
2 tsp. minced chives
2 tsp. minced parsley
Pantry
1/4 cup mayonnaise
2 tsp. Dijon mustard
1 tsp. salt
Combine all ingredients
Juice the lemon and combine with all remaining ingredients in a small mixing bowl. Stir with a whisk until well combined.
Serve
Serve with Crab Cakes, Cod Fish Cakes, or similar dish. Keep refrigerated.
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