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Herb Sauce for Fish

Source of Recipe

"Southern Living", February 1991


List of Ingredients

1 1/2 cups boiling water
1 chicken-flavored bouillon cube
2 tbsp. butter or margarine
2 1/2 tbsp. all-purpose flour
1 tsp. dried whole dillweed
1 tsp. onion powder
1 tsp. dried whole parsley
1/2 tsp. dried whole tarragon
1/4 cup sour cream


Recipe

Combine boiling water and bouillon cube, stirring to dissolve. Set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually bouillon, dillweed, and next 3 ingredients. Cook over medium heat, stirring constantly until thickened and bubbly. Remove mixture from heat, and gradually stir in sour cream. Makes 1 1/3 cups.

Serve over fish.