Sour Cream Garlic-Chive Sauce
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
This creamy sauce is flavored with mellow sautéed garlic and fresh chives and was created to complement homemade potato-cheese pierogi.
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
Instructions
- 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.
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19 Comments on “Sour Cream Garlic-Chive Sauce”
I stumbled on this while trying to make a sauce for a Spring couscous dish using ingredients on hand. I actually made the recipe as directed , and it delicious! Alas, I was committed to using the other ingredients: leftover homemade French-onion dip, some shredded Parmesan, and some fresh oregano.
This recipe is amazing as is or as a base for another sauce. (I sautéed mushrooms, red bell pepper, and purple onion, and I added those things to a mix of Israeli couscous and riced cauliflower. With the sauce and some baby lamb meatballs on top, my family raved.) this is an amazing find!
Hello, how many pierogies will this cover?
Hi Meme,
The recipe makes two cups and since it’s a dipping sauce we normally pass at the table, it’s hard to say how long it will last. You could portion it out to control how much each diner uses.
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?
Hi Ammar,
Thinner and not quite so white is normal for this recipe. The exposure is off a little on the photo. Glad you liked the flavor though.
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?
Hi Rachel,
I have never frozen the sauce, but I do think it will be okay given the fact that it doesn’t contain a huge proportion of sour cream. You could always try freezing just a little, then defrosting to see how it turns out. Hope this helps!
I will have it with jacket potatoes!
Made this sauce tonight for our pierogi’s, it was amazing!
So glad you liked it. Thanks for letting us know.
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.
Hmmm….
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.
Hi Kat,
You can certainly replace the sour cream with plain yogurt – not sure about the sweetness of vanilla yogurt, but that is purely a matter of taste.
Was confused re amount of chicken stock, thanks for asking Rachel!!! Very yummy, kids just love it too!!!
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!
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.
1-3/4 cup chicken broth
is this 1 and 3/4 cup? or 3/4 to 1 cup?
Hi Rachel – That is 1 cup plus 3/4 cup
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!