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Sour cream sauce 250ml (approx.)

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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 15 g butter.
  • 15 g flour.
  • 200 ml chicken stock.
  • 20 ml lemon juice.
  • 50 ml sour cream
  • Salt
  • Ground white pepper
  • 1/3 bunch chives picked, cold rinsed. 1mm chop.

Method
 

  1. In a small pot melt the butter. Turn to medium hot heat.
  2. Add flour. Mix in. This mix is called a roux.
  3. Cook the roux for 2-3 minutes. Continue stirring the roux. Avoid browning.
  4. Take off the heat and add the chicken stock and lemon juice.
  5. Put the pot back on the stove and whisk the liquid to break up the roux totally.
  6. Bring the mix to the boil, stirring all the time. Turn the heat down to simmer the sauce.
  7. Simmer for a further 4 minutes. Stirring with a silicon spatula will be helpful here to keep the sauce from sticking.
  8. Stir in the sour cream.
  9. Take off the heat. Season with the salt and pepper.
  10. Keep warm.
  11. Add chives just before serving the sauce.

Notes

Thin this sauce, if needed, with a little white wine and/or stock.