Yield Makes about 1 cup Number Of Ingredients 4 Steps:
In a small bowl, whisk together the mayonnaise, sour cream, and vinegar; season with salt and pepper. Refrigerate, covered, until ready to use, up to 4 days.
Time 6h10m Yield 12 Number Of Ingredients 9 Steps:
Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper. Refrigerate at least 6 hours before serving.
Time 5m Yield 1 1/4 cups Number Of Ingredients 6 Steps:
Stir together salt, sugar, and paprika with lemon juice and vinegar until salt and sugar are dissolved. Whisk in sour cream, blending until smooth.
Time 10m Yield Makes 400ml Number Of Ingredients 5 Steps:
Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band. Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.
Time 5m Yield about 1 cup. Number Of Ingredients 6 Steps:
In a bowl, combine the sour cream, milk, brown sugar, vinegar, mustard and salt. Serve Immediately; refrigerate leftovers.
Time 10m Yield 2 cups, 2-3 serving(s) Number Of Ingredients 6 Steps:
Mix together the first five ingredients. Mix with the cabbage mix just before serving.
More about “sour cream dressing recipes”
Time 15m Yield 6 servings. Number Of Ingredients 5 Steps:
Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.
