This week we’re trying a pretty simple sauce. It’s so simple it goes on either broiled fish OR baked potatoes.
I somehow don’t find that combination to be particularly reassuring.
- 1 cup dairy sour cream
- 2 tablespoons chopped green onion with tops
- 2 tablespoons frozen lemonade concentrate, thawed
- 3 dashes bottled hot pepper sauce
- Combine sour cream, onion, lemonade concentrate, and hot pepper sauce.
- Serve over broiled fish or baked potatoes.
- Makes 1 cup sauce.
And only has four ingredients… wait, wait wait wait.
Does this really call for thawed lemonade concentrate?
Lemonade concentrate and onions.
Lemonade concentrate, onions, and three dashes of hot sauce. All in sour cream.
But once it’s all mixed together, all you really see is the sour cream. Sneaky, huh?
“Oh wow…”
“What, too sour?”
“No, ugh, too sweet.”
He took another bite, though (brave guy).
“Wait, that bite wasn’t sweet at all. This is weird.”
Verdict: Weird, but not all that bad in small amounts.
Our tasting notes:
The weird collection of ingredients more or less came together, but it only tasted good in very small amounts. It was slightly better on the fish than the potato. On either one, a light layer tastes better than a generous helping. Tweaking the ingredients (lemon juice instead of lemonade concentrate, adding salt) could help make this a lot better.
You guys are really brave. I would never have tried that recipe.
Brave man.
Ha! I was wondering what the deal was with this. Sounds horrible. I HATE sweet and onions together.
The sugar didn’t do anything except make the bites distasteful when there was too much sauce. I was mystified why the recipe would call for thawed lemonade mix, as opposed to lemon juice, which is hardly an exotic commodity.
Maybe this recipe was developed by a home economist in the employ of the Frozen Lemonade Concentrate Cartel. Seriously, my Midwestern mid-century mother would not have dreamed of using fresh lemon juice in anything. If lemon juice was called for, it came out of a little plastic lemon-shaped squeeze bottle. I’m not even sure that real lemons were available in the small grocery stores in our small Midwestern town. Lemons really were something of an exotic commodity in that time and place.
Yeah, you are probably right, Dan! I could see this being a recipe from the Test Kitchens of the Frozen Lemonade Cartel. 🙂
I’m reading a 1912 children’s book where the character was wondering if the milkman would “leave us sour cream for our lemonade.” Go figure, there must have been some sort of concoction that was good?