Delicate sour cream sauce perfectly complements meat and fish dishes, pasta, boiled and fried potatoes. Usually pepper, herbs and garlic are added to the sour cream to make the sauce. But besides this uncomplicated recipe, there are more original options for sour cream sauces.
Recipe for sour cream sauce with cheese and fruits
You will need the following products: 200 g sour cream, 100 g blue cheese, 1 banana, 1 orange, 1 lemon, 100 ml plain yogurt, half a teaspoon of turmeric, salt and black pepper to taste.
Mash the blue cheese with a fork. Peel the banana and cut it into slices. Squeeze the orange and lemon juice. Put sour cream, banana, yogurt and blue cheese in a blender bowl, pour in lemon and orange juice, add turmeric, salt and black pepper. Whisk the sauce in a blender until smooth. Store-bought juice can be used in place of fresh citrus fruits.
This sour cream cheese sauce goes well with kebabs and grilled fish.
Recipe for spicy sour cream sauce with honey
You will need the following products: 200 g sour cream, 2 tbsp. spoons of honey, 3 teaspoons of olive oil, 2 teaspoons of balsamic vinegar, 2 cloves of garlic, a pinch of chili powder, salt to taste.
Peel the garlic and run it through a press. Heat the olive oil a little and add the crushed garlic and chili powder to it, stir. Warm oil will make the garlic and pepper flavors richer.
Put honey in sour cream and mix thoroughly, then add olive oil with garlic and pepper and mix well again so that the sauce does not stratify. Add the balsamic vinegar and salt last, and stir the sauce again.
Spicy sauce can be served with dumplings, dumplings, meat and fish dishes.
Recipe for sour cream sauce with mushrooms
You will need the following products: 200 g sour cream, 0.5 kg of fresh mushrooms, 1 medium-sized onion, 1 tbsp. a spoonful of flour, 400 ml of chicken broth, 100 g of butter, a few sprigs of fresh parsley, salt, black pepper and nutmeg to taste.
Wash the mushrooms and boil them in salted water for 15 minutes. Discard the mushrooms in a colander to drain off excess liquid. When the mushrooms have cooled, cut them into small pieces. Peel the onion, grate it on a fine grater. Wash, dry and chop the parsley,
Fry the flour in a dry skillet until caramelized. Mash the flour with a tablespoon of butter and pour the broth over the mixture. Cook the sauce until thickened. Stir the sauce while cooking to avoid clumping.
Add the remaining butter, chopped mushrooms, parsley and grated onion to the sauce. Bring sauce to a boil, season with salt and pepper, add nutmeg. Boil the sauce for 2-3 minutes. Grind the sauce in a blender if desired.
Serve sour cream and mushroom sauce with boiled pasta, meat, fish or potatoes.
