Description
This easy sour cream sauce is perfect for serving with homemade Pierogi!
Ingredients
Scale
- 1 Tablespoon unsalted butter
- 2 cloves garlic, lightly smashed and peeled
- 1 Tablespoon all purpose flour
- 2/3 cup chicken broth
- 8 ounces sour cream (about 1 cup)
- 1/4 cup fresh chopped chives, plus extra for garnish
- kosher salt and fresh cracked black pepper, to taste
Instructions
- Step: Melt butter in a small saucepan over medium heat. Add smashed garlic and cook, stirring occasionally, for 2-3 minutes until garlic is soft and fragrant. Use a slotted spoon to remove garlic; discard or compost the cloves.
- Step: Whisk flour into butter to form a roux. Cook for 30 seconds until fragrant.
- Step: Slowly stream in chicken broth, whisking constantly to work out any lumps of flour. Bring sauce to a low simmer and let it thicken, about 3 minutes.
- Step: Add sour cream, salt, and pepper and stir to combine. Cook another 2-3 minutes until sauce has thickened slightly, then stir in chives. Garnish with extra chives and a few turns of cracked black pepper; serve immediately.
Notes
Prep the garlic by lightly smashing each clove with the flat side of a chef’s knife to infuse the butter without adding texture. You can substitute chicken broth with vegetable broth for a different flavor profile. If the sauce separates, an immersion blender can be used to smooth it back out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stove-top
- Cuisine: American
Nutrition
- Serving Size: 3 Tablespoons
- Calories: 71 kcal
- Sugar: 0.2 g
- Sodium: 97.3 mg
- Fat: 5.5 g
- Saturated Fat: 3.1 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 3.2 g
- Fiber: 0.1 g
- Protein: 2.3 g
- Cholesterol: 14.2 mg
Keywords: sour cream sauce, chive sauce, pierogi topping, creamy sauce, warm drizzle