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Photo by: Joseph De Leo
Yield: Makes about 1 cup
INGREDIENTS
- ½ cup heavy cream
- ½ cup dairy sour cream
- 6 tablespoons Creole mustard (preferred) or brown mustard
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons prepared mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground red pepper (preferably cayenne)
- 1/8 teaspoon dried sweet basil leaves
Directions
Combine all the ingredients in a 1-quart saucepan over medium-low heat. Simmer and stir until thickened, about 15 to 20 minutes, stirring constantly.
Cool to room temperature.
© 1984 Paul Prudhomme
Editor's Note
Nutritional information is based on 16 servings.
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
31kcal (2%)
15mg (1%)
0mg (0%)
28mcg RAE (1%)
27mg
4mg
0g
0g
0g
1g
9mg (3%)
120mg (5%)
2g (8%)
3g (5%)
0mg (1%)
FROM THE KITCHEN OF...
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