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St Hubert Fine Cuisine Sauces They're ideal for the novice chef who wants to whip up a quick crowd pleaser.
- INGREDIENTS: MODIFIED MILK INGREDIENTS, MALTODEXTRIN, CORNSTARCH, DEXTROSE, MODIFIED CORNSTARCH, SALT, ONION POWDER, HYDROLYZED PLANT PROTEIN (SOY, CORN), LEMON JUICE POWDER, DEHYDRATED DILL, AUTOLYZED YEAST EXTRACT, CITRIC ACID, XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVOURS, TORULA YEAST, SOY FLOUR, DEHYDRATED SOY SAUCE (SOYBEANS, WHEAT, SALT), CARAMEL POWDER, DILL EXTRACTIVES, SPICES, GLUTAMIC ACID, DISODIUM INOSINATE, COLOUR.
- CONTAINS: WHEAT, MILK, SOY.
- IN THE EVENT OF ANY DISCREPANCY BETWEEN THIS INFORMATION AND THE INFORMATION GIVEN ON THE PACKAGING, THE PACKAGING SHALL PREVAIL.
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Features
- With no fuss and no muss, as well as for slightly more experienced cooks who want to let their imagination run free and create something original!
- Lemon and Dill Dip
- Servings: 6 to 12
- Preparation: 5 minutes
- Cooking: None
- Refrigeration: 1 hour
- Quantities Ingredients
- 1 1 pouch of LEMON AND DILL sauce mix
- 375 ml 1 1/2 cups sour cream
- 1 1 finely chopped garlic clove
- 45 ml 3 Tbsp lemon juice
- Mix a pouch of LEMON AND DILL sauce mix with sour cream, finely chopped garlic clove and lemon juice. Refrigerate for 1 hour. Serve as a dip with vegetables, crackers or chips.
- Note: can also be used as a cold sauce with fish, brochettes or marinated pork.
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