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    Cold Green Sauce


    Source of Recipe


    A Midwest Gardener's Cookbook

    List of Ingredients





    1 cup mayonnaise
    1/2 cup sour cream
    2 small dill pickles (or 1 large)
    3 cups parsley leaves

    Recipe



    Place all in blender and blend until finely chopped. Store in airtight refrigerator jar. Serve with fish or roast beef, or on sliced tomatoes or boiled potatoes. Makes 2 cups. Variation: dill and chives may be used to make up some of the 3 cups of herbs.

 

 

 

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