Pam made this for our Sunday dinner and put it over a noodle/shrimp dish. I liked the flavor of this sauce. (The fresh chives from Pam's garden went so well with the sour cream!)
This recipe makes almost 1 and 1/2 quarts of sauce which is enough to cover almost a pound of Fettuccini (or similar pasta).
2 cups sour cream
1/2 cup mayonnaise
1 can cream of mushroom soup
1/4 cup ginger ale
2 tablespoons chopped fresh or 1 tablespoon dried chives
1 and 1/2 cups milk
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
In a bowl whisk together sour cream, mayonnaise, soup, ginger ale, chives, milk, pepper and mustard.
Milkmaid's Recipe Box
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