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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
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.
Like this recipe? Rate and comment below!
First time I was looking up a dipping sauce for Pierogies. It tasted great but was very thin. I added the chives to the pierogies after drizzling them with some of the sauce. I wouldn’t say “Dip” which I wanted to have in consistency, nonetheless, I’m very happy with this “extra” for the pierogies. Thank you
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.