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Cayenne and jalapeno add kick to this creamy sauce.

• 1/2 cup sour cream
  
• 2 tablespoons Dijon mustard
  
• 2 tablespoons coarse-grain mustard
  
• 2 tablespoons lemon juice
  
• Pinch cayenne pepper
  
• 1 whole jalapeno pepper, seeded or minced
  
• 2 tablespoons parsley, chopped
  
• 1 tablespoon tarragon, chopped

Whisk the sour cream, mustards and lemon juice together in a bowl. Stir in the cayenne, jalapeno and herbs. Season and reserve. Serve with Chinese pork tenderloins.

Cindy Scott Customized Catering

Thursday, October 10, 2002