Sour Cream Garlic-Chive Sauce

Sour Cream Garlic-Chive Sauce: This creamy sauce is flavored with mellow sautéed garlic and fresh chives and was created to complement homemade potato-cheese pierogi.

This sauce is a mellow combination of sour cream, garlic, and chives. It complements our recipe for homemade potato-cheese pierogi perfectly (which is why we created it), but it could be served over egg noodles, steamed new potatoes, or lightly sautéed chicken tenderloins. The sauce is dependent on the proper cooking of the garlic - it's crucial not to let it get brown and bitter.

Sour Cream Garlic-Chive Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Yield: 2 cups

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 2 cups

  • Ingredients:
  • 3 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 2 tablespoons flour
  • 1-3/4 cup chicken broth (either homemade or low-sodium)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup sour cream
  • 1/3 cup chives

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.

comments & replies

My husband and I love Pierogi..I never gave it a thought to use Sour Cream-Garlic Chive Sauce on them. How very deliciously wonderful. Making them tomorrow...I know it will be one of our most favorites! Thank you!

1-3/4 cup chicken broth

is this 1 and 3/4 cup? or 3/4 to 1 cup?

Used the sauce on a vegetable filled baked potato last night, was a hit! And the left over was yummy on my omelet this morning.

I just made this for a salmon dish, except I replaced the chives with dill. Amazing and I can't wait to try it with the chives. Thank you!

Was confused re amount of chicken stock, thanks for asking Rachel!!! Very yummy, kids just love it too!!!


I am wondering--could one replace the sour cream in this sauce with plain yogurt?

1)Sour cream is not exactly high on the list of things a friend of mine likes to eat--he's got a sense of smell and taste that compels him to stay away from strong-tasting things like sour cream.

2)I have used plain or vanilla yogurt in place of sour cream on my homemade soft shell tacos and it's similar enough in flavor that it was pretty awesome-tasting--and yogurt has different cultures than sour cream, so my friend will be able to handle it.

I just found your blog this afternoon when I was trying to figure out what sort of sauce to make for some pierogi I had. I tried this sauce and it was PERFECT. I have plenty left over and will have it over pasta for lunch tomorrow. I look forward to trying more of your recipes.

Made this sauce tonight for our pierogi's, it was amazing!

I will have it with jacket potatoes!

I made this last night and it was positively delicious!! Only (tiny) problem is, I have a lot left over. Can you tell me if it is safe to freeze the remainder?

Mine turned out much thinner closer to beige in color. Tastes great but is it supposed to look like the pic you posted for this recipe?

«  Thai-Style Pork And Pineapple Noodle Salad Pan-Seared Beef Filet With Zesty Tomato-Cilantro Sauce  »

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