Food & Travel
By Sheryl Julian Globe Staff / November 3, 2010
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Makes 1 1/2 cups
|1/2||cup sour cream|
|Juice of 1/2 lemon|
|1||teaspoon Dijon mustard|
|1||clove garlic, finely chopped|
|2||tablespoons chopped celery leaves|
|Salt and pepper, to taste|
2. Add the lemon juice, mustard, garlic, celery leaves, salt, and pepper. Stir thoroughly. Taste for seasoning and add more salt or pepper, if you like.
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