Sour Cream and Chive Sauce
If you have about 45 minutes to spend in the kitchen, Sour Cream and Chive Sauce might be an awesome lacto ovo vegetarian recipe to try. This recipe serves 6 and costs 28 cents per serving. This side dish has 58 calories, 0g of protein, and 5g of fat per serving. Several people made this recipe, and 104 would say it hit the spot. If you have vegetable stock, extra virgin olive oil, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Life as a Strawberry. Taking all factors into account, this recipe earns a spoonacular score of 11%, which is not so excellent. If you like this recipe, you might also like recipes such as Sour Cream Garlic-Chive Sauce, Roasted Striped Bass With Chive And Sour Cream Sauce, and Sour Cream and Chive Biscuits.
Servings: 6
Ingredients:
3 Tbsp. Chives, chopped, plus extra for garnish
2 Tbsp. Extra Virgin Olive Oil
4 tsp. flour
2 cloves garlic, minced
1/2 Tsp. Lemon Juice
Salt and pepper to taste
2 Tbsp. Sour Cream
1 cup turkey, chicken, or vegetable stock
Equipment:
sauce pan
pot
Cooking instruction summary:
Heat the oil and lemon juice together in a medium-sized saucepan. Add garlic and chives.Saute garlic and chives until garlic is cooked through, about 1 minute. Add salt and pepper to taste.Add flour to saucepan to make a roux. Stir contents of pot together and let roux cook for 1 minute.Stir stock into the saucepan a few tablespoons at a time, stirring constantly to break up and fully incorporate the roux for a smooth sauce. Bring mixture to a simmer and let it thicken.When sauce has thickened, stir in sour cream. Garnish with fresh chopped chives and serve over pierogis, chicken, poultry, or pasta.
Step by step:
1. Heat the oil and lemon juice together in a medium-sized saucepan.
2. Add garlic and chives.
3. Saute garlic and chives until garlic is cooked through, about 1 minute.
4. Add salt and pepper to taste.
5. Add flour to saucepan to make a roux. Stir contents of pot together and let roux cook for 1 minute.Stir stock into the saucepan a few tablespoons at a time, stirring constantly to break up and fully incorporate the roux for a smooth sauce. Bring mixture to a simmer and let it thicken.When sauce has thickened, stir in sour cream.
6. Garnish with fresh chopped chives and serve over pierogis, chicken, poultry, or pasta.
Nutrition Information:
covered percent of daily need
