Return to Content

Herring in Cream Sauce

by

Yield: Serves 8

At its best if refrigerated overnight so flavors meld and sauce thickens a bit. --Windflower Inn, Great Barrington, Massachusetts

Ingredients:

  • Large jar (or two 8-ounce jars) herring in wine sauce
  • 3/4 pint sour cream
  • 4 tablespoons liquid from herring
  • 1/4 cup heavy sweet cream
  • 3 tablespoons sugar
  • 1 Bermuda onion, thinly sliced

Instructions:

Drain herring, rinse, and pat dry, reserving liquid from jar. Blend together sour cream, 4 tablespoons reserved liquid, sweet cream, and sugar. Add onion and herring, stir to coat with sauce, and refrigerate until ready to serve.
Updated Wednesday, March 26th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111