Recipe by Oxmoor House January 1984

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Yield:
about 3/4 cup
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Ingredients

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Directions

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  • Combine sour cream, mayonnaise, shallots, chives, parsley, mustard, salt, pepper, and hot sauce, stirring well. Sprinkle with paprika. Serve sauce with cold sliced roast lamb.

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Source

Oxmoor House Homestyle Recipes

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