This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.
"The only reason for being a bee that I know of is making honey... and the only reason for making honey is so I can eat it."
-Winnie the Pooh, Well known bear
This is a good example of where I like to use fat-free sour cream. It adds the tartness and creaminess of sour cream without the fat and calories. On a baked potato, fat-free sour cream is pretty lousy, but with the enhancing texture of the honey and milk paired with the mustard, you can't tell the difference.
For the most part I have specified what type of vinegar to use in a specific recipe.
Vinegar is almost always made from wine (or any alcoholic beverage) by fermenting the alcohol with acid, thereby producing bacteria. So, apple cider vinegar comes from just that and white vinegar comes from clear grain alcohol.
Most recipes call for white or red wine vinegar. Purchasing better quality vinegars is important to making your recipe great. Less expensive vinegars are produced in large vats, often in a day or two. More complex vinegars are made over time in much the same fashion as making wine, using oak casks and prolonged fermentation and aging.
You will see herbed vinegars on the market (like tarragon vinegar). These are simply vinegars that have been steeped with herbs or infused with other flavors.
Servings = 8 | Serving size =2 Tablespoons
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
This recipe keeps well for about a week in the refrigerator.
|1 cup||fat-free sour cream|
|1 Tbsp||coarse ground mustard|
|1/2 tsp||dried tarragon|
|2 Tbsp||tarragon vinegar|
|1/4 cup||2% milk|
|1/4 tsp||ground black pepper|
Mix all ingredients. If the dressing is too thick add a small amount of milk to thin.
Chill for at least an hour.
Serving size = 2 Tablespoons
Servings = 8
Amount Per Serving
|Calories 52||Calories from Fat 6|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 0g||0%|
|Vitamin A 4%||Vitamin C 1%|
|Calcium 6%||Iron 1%|
|Vitamin K 0 mcg||Potassium 94 mg|
|Magnesium 3 mg|