Sour Cream And Chive Sauce Recipes

SOUR CREAM GARLIC-CHIVE SAUCE

Steps:

• Heat the butter in a large pan over medium heat. Add the garlic and cook, stirring constantly until it softens and begins to turn a very light golden color. Be careful not to allow it to crisp or brown. Add the flour, and continue stirring until it is well incorporated into the butter and garlic. Continue cooking, stirring constantly, until the flour begins to turn golden yellow.
• Gradually begin stirring in the chicken broth, blending it with the flour mixture until the sauce is smooth, creamy and thickened. Add the salt and pepper, taste and adjust the seasoning if necessary. Whisk in the sour cream and blend until smooth. Add the fresh chives just before serving.

SOUR CREAM AND CHIVE SAUCE

Steps:

• 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.

ROASTED STRIPED BASS WITH CHIVE AND SOUR CREAM SAUCE

Steps:

• Make sauce:
• Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
• Prepare fish:
• Preheat oven to 450°F.
• Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
• Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
• Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
• *Available at farmers markets.

LINGUINE IN SOUR CREAM AND CHIVE SAUCE

Steps:

• In medium saucepan, bring water, milk and butter to a boil; reduce heat to medium.
• Slowly stir in pasta and special seasonings from box. Separate pasta with a fork, if needed. Boil uncovered 10 minutes or until pasta is tender, stirring frequently.
• Sauce will be thin. Let stand 4 to 5 minutes for sauce to thicken.

NITKO'S SOUR CREAM AND CHIVE (DILL) FISH SAUCE

Steps:

• Put the sour cream in a pot; add lemon juice, nutmeg and chive. Cook on gentle fire until cream becomes liquid, like milk. That means the sauce is done.
• Pour the sauce over already arranged fish and potato and serve. Don't panic, the sauce must become hard again. The best is with fresh water fish.
• You can make the same sauce using same amounts of fresh dill. The procedure is the same.

CREAMY CHIVE SAUCE

Steps:

• Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
• Pour in the wine and reduce by half on a high heat.
• Add the stock and reduce by half again.
• Turn the heat right down and stir in the cream.
• Simmer gently until reduced to a light, creamy consistency.
• Season to taste and serve hot.