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Sour Cream Sauce, Russ and Daughters (D, TNT)
Source: "Jewish Cooking In America" by Joan Nathan
Yield: About 2-1/2 cups

2 cups good quality sour cream
1/2 cup buttermilk (approximately)
2 tbsp. marinade from Pickled Lox  (click here for recipe)

In a glass bowl place the sour cream, buttermilk, and marinade. Mix well. If it is too thick, add a little extra buttermilk. Serve with Pickled Lox.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A