Saint Paddy's Leprechaun Green Sauce Source: Michael Marks - Your Produce Man 2 tablespoons lemon juice 1/4 cup chopped parsley 3/4 cup lightly packed rinsed and drained watercress sprigs 1 tablespoon chopped tarragon 1 cup sour cream (or half sour cream and half plain yogurt) Salt In a blender or food processor, combine lemon juice, parsley, watercress, tarragon, and sour cream. Whirl until mixture is smoothly puréed, scraping container sides as required. Serve over potatoes.