At frequent intervals you get in a situation, where it has to be done quickly and taste well. My refreshing chive-sour cream-sauce fits especially to vegetables. Then, even the worst vegetable-deniers can’t say “no” anymore 😉
Chive-Sour Cream-Sauce Ingredients
- Sour cream
- Natural yoghurt
- Sea salt
- Black pepper
- Chili flakes
Chive-Sour Cream-Sauce Cooking
The cooking is as promised fast and easy. I start by mixing the sour cream and the natural yoghurt in a bowl in a ration 1:1. Then I add the chives (In this case, it depends on how much someone likes chives, I used a handful of them for about 500 g (1.102 lb.) of my sour cream-nature yoghurt mixture) and add the juice of half a lime to it. By that, everything gets a fresh and slight aftertaste.
Now, simply season with salt, pepper and curcuma and/or curry. In this case, I restrain myself with the curry and prefer to use a little more curcuma (which also a part of the curry mix next to other herbs like coriander, chili or cumin and is responsible for the mix’s yellow color), because I want to avoid a too intensive curry taste. Then I flavor it with a glimmer of chili flakes and mix everything well one more time.
Now you got the ideal sauce for wraps, barbecue or as a dip for vegetable sticks and much more.
A little advice: Of course the sauce tastes really good already, but if you have the time, let it rest in the fridge for a few hours. By that, the taste and the aroma of the herbs intensifies better. In this sense: bon appétit, enjoy your meal and have fun cooking!