Sour cream sauce with garlic and herbs for main courses. How to make sour cream sauce with herbs and garlic Chop herbs to make sour cream sauce


Spicy garlic sauce is a very healthy and, most importantly, tasty addition to many dishes. You can prepare it not only for meat, but also for raw or. This sauce is so appetizing and tasty that you can simply smear it on fresh bread or toasted croutons.

You can prepare the sauce in different ways, and each recipe is good in its own way. The most classic way is to beat eggs, olive oil and garlic. But olive oil is very expensive, so I have now switched to a different recipe for its preparation. Which? Read below!

In addition, if you add tomato paste to my sauce recipe, it will harmonize perfectly with dumplings and pasta. In general, garlic sauce can be served not only with individual dishes, but also used when stewing or baking foods. You can try marinating meat in it, and then cook everything together. During cooking, a breathtaking smell will soar around the apartment that you will not be able to wait until the dish is ready.

In general, this sauce is a real find for any housewife. In addition, it uses garlic, which can rightfully be considered a real natural supplement. After all, it is very useful for our body, stimulates appetite and improves digestion.
Garlic sauce with sour cream and mayonnaise for meat - photo recipe of the day.





- sour cream – 250 ml,
- mayonnaise – 250 ml,
- garlic - to taste,
- dill - bunch,
- parsley - a bunch.

Recipe with photos step by step:





Pour the sour cream into a container in which it will be convenient to mix the sauce. Add mayonnaise to it.




Wash the dill, dry it and finely chop it with a sharp knife.




Do the same with parsley - wash, dry and chop.




Add chopped greens to the container with sour cream and mayonnaise. Squeeze the garlic there through a press, adjust the quantity to your liking and mix the sauce well. You can also add any other herbs to this sauce: cilantro, basil, rosemary, green onions and other spices.






Place this sauce in a jar and use it as needed. It can be stored for up to a week in the refrigerator.

Sour cream and garlic sauce– a sauce that is perfect as an addition to many hot appetizers. Probably, sour cream sauce can be called one of the most delicious sauces that go with French fries.

In addition, it can be used as a dressing for hamburgers, hot dogs, and salads. There are a lot of recipes for sour cream sauce that contains garlic.

In addition to sour cream and garlic, the sauce may include ingredients such as cheese, mushrooms (most often champignons), soy sauce, lemon juice, mustard, ketchup, boiled and raw eggs, flour, cream, herbs and other products.

Today I want to offer you several recipes for sour cream and garlic sauce.

Ingredients:

  • Sour cream 20% fat - 1 cup,
  • Garlic - 1 head,
  • Salt - to taste
  • Ground black pepper - a pinch
  • Hard cheese - 100 gr.

Sour cream and garlic sauce - recipe

Pour sour cream into a bowl. Add salt and ground black pepper to taste. Squeeze garlic into sour cream. Grate the hard cheese on a fine grater and add to the rest of the ingredients. To ensure the sauce has a uniform consistency, beat it with an immersion blender for two minutes.

That's all. Sour cream sauce with garlic can be served. If you are preparing a large amount of sauce, you should store it in a sterile jar with a tightly closed lid.

Sour cream and garlic sauce. Photo

Below I offer you other sour cream sauce recipes. This sour cream sauce, which includes dill, goes perfectly with boiled and fried potatoes.

Ingredients:

  • Sour cream - 250 ml.,
  • Salt - on the tip of a teaspoon,
  • Garlic - 2-4 cloves,
  • Black pepper - a pinch
  • Young dill - 2-3 sprigs

Sour cream sauce with garlic and dill - recipe

Finely chop the dill. Pass the garlic through a press. Add garlic and dill to sour cream. Add salt and spices. Stir the sauce.

Want something special? Prepare the sour cream sauce suggested below.

Ingredients:

  • Garlic - 1 head,
  • Sour cream 20% fat - 300 ml.,
  • Dill - 10 gr.,
  • Walnuts - 100 gr.,
  • Ketchup - 2 tbsp. spoons,
  • Paprika - 0.5 teaspoons,
  • Salt to taste

Sour cream and garlic sauce with nuts - recipe

Finely chop the walnuts toasted in a dry frying pan. Pass the garlic through a press. Finely chop the dill.

Place sour cream in a bowl. Add chopped dill, nuts and garlic to it. Add ketchup and paprika for color and extra flavor to the sauce. Add salt. Stir the sauce until smooth.

A sauce made from sour cream and mayonnaise with garlic and herbs will enhance and complement a fish or vegetable dish, giving it a certain sourness, pungency and spiciness.

There are many recipes for sour cream sauce; today I will offer you my own version of this sauce, which I came up with over several years of experimentation. Now I no longer experiment with this sauce, but cook according to the proportions once “approved by me.”

My additions to the traditional sauce are a little mayonnaise and creamy horseradish. They give the sauce a smooth structure and a certain spicy note.

Let's prepare the ingredients according to the list and quickly prepare the sauce.

It is better to take sour cream that is not very fatty, but not sour, and has a thick consistency. Place the sour cream in a bowl and add mayonnaise to it. The fat content of mayonnaise is according to your preferences. I have salad mayonnaise.

We take creamy horseradish, not very spicy. Add it to the bowl as well.

Add salt and ground black pepper to taste.

We pass the garlic through a press and add it to the rest of the sauce ingredients.

Chop the dill, parsley and green onions as finely as possible and place in the sauce. Mix the sauce well and leave in the refrigerator for half an hour. The sauce needs to sit a little.

Place the prepared sauce of sour cream and mayonnaise with garlic and herbs in a gravy boat or bowl and serve.

A simple, affordable and tasty sauce your family will love. I often serve this sauce with pancakes and pancakes; it goes very well with boiled, fried or steamed vegetables.

Help yourself.

We have a special guest for lunch today! Sour cream sauce with the addition of tomato puree, aromatic herbs and garlic. This gorgeous side dish has been served in our family since the 80s. Grandfather Grisha's favorite sauce was enjoyed by family and friends. Grandpa loved it with potatoes. I watered both mashed potatoes and simply stewed potatoes generously. Grandfather did not eat meat and therefore ignored all our recommendations regarding spicy sour cream sauce, intended specifically for meat food, with great success. Grandfather left, and his famous sour cream sauce with garlic and herbs took root on our table.

So, ingredients for sour cream sauce with garlic and herbs. You will need: liquid sour cream, tomato paste diluted with boiled water, a lot of aromatic herbs and garlic. Salt - to taste.

Mix sour cream with tomato paste thoroughly in a glass bowl. Now, of course, you can use a blender for these purposes. Previously, except for a fork and a little later - a whisk, there were no other devices.

All the greenery available in the garden bed must be chopped with a knife. Cilantro, basil, parsley and dill are washed with water and dried with a towel before cooking.

The greens go into a bowl with the future sauce and the garlic is passed through a fine grater.

The aromatic sour cream and tomato sauce with garlic and herbs is ready! And now my grandfather’s favorite potato appeared in the background. Enjoy!

In European cuisine there are many dishes with sour cream and garlic sauce. There is another variation of it - a mixture of mayonnaise and garlic. Its main advantage is its versatility. It can be served with meat, fish, and vegetable dishes.

We will tell you how to prepare many variations of sour cream and garlic sauce and surprise your guests or family. Thanks to various additives, they can complement potato, poultry, seafood and many others. When serving, do not forget to warn guests that it is spicy and spicy; not everyone will like the garlic sauce.

How to make sour cream and garlic sauce

There are many variations of sour cream and garlic sauce. Below are the best of them: they will help you gain fame as an experienced cook among the people entering your home.

Classical

  • sour cream – 250 g;
  • Parmesan (or other hard cheese) – 130 g;
  • 2 garlic cloves;
  • greens - optional.

For this sour cream and garlic sauce, finely grate Parmesan (you can buy pre-grated), pass the garlic through a garlic press, add everything to the sour cream, and add salt. Then put it in the refrigerator for 10-15 minutes to allow the sour cream and garlic sauce to infuse. When serving, garnish with herbs if desired.

With lemon juice

  • heavy cream (20%) – 230 ml;
  • olive or sesame oil - 1 table. spoon;
  • garlic – 4 cloves;
  • lemon juice – 10 ml;
  • nuts (walnuts or almonds) – 30 g;
  • pepper, herbs (optional) - to taste.

Grind the nuts in a blender until they form coarse crumbs. Pour the cream into a saucepan and place it on low heat. While they are heating, heat the butter in a frying pan and add finely chopped garlic. Stir constantly and make sure it doesn't burn; it needs to fry for about five minutes. Add garlic, almonds or walnuts, spices and freshly squeezed juice to the boiled cream. Simmer over low heat for 7 minutes, remove from heat and let cool. Crumble some greens into it if desired.

With dill

  • sour cream 15% – 230 g;
  • 1 medium garlic clove;
  • fresh dill – 6 stalks;
  • white/black pepper.

This sour cream garlic sauce recipe is quite simple compared to the previous one. Trim the dill and chop. Chop the garlic clove too. Mix sour cream with the first two ingredients, add spices (even sour cream and garlic sauce will not hurt) and put the finished mixture in the refrigerator for 20 minutes. You can serve.

With yolk

  • egg yolk – 2 pcs.;
  • fat sour cream – 150 g;
  • 4 garlic cloves;
  • olive oil (sesame) – 4 tbsp. spoons;
  • lemon juice – 30 ml.

Remove the raw yolks and butter from the refrigerator in advance. It is important that they are at the same temperature, otherwise the emulsion will not work. Add the remaining ingredients of the sour cream and garlic sauce to the yolks and mix everything with a whisk. Then add a teaspoon of olive (or sesame) oil drop by drop. When the mixture begins to lighten, pour in the remaining oil and continue stirring until a single, non-separated mass is obtained. This sauce with the addition of garlic is great for dressing salads.

With mayonnaise

  • fat sour cream – 150 g;
  • mayonnaise – 150 g;
  • 2 garlic cloves;
  • pepper.

Combine sour cream and mayonnaise in a ceramic bowl, add chopped garlic (can be granulated) and spices. Using a whisk, beat everything to a thick, uniform consistency. Place in the refrigerator to steep for 20 minutes and do not forget to cover with a lid to prevent the sour cream and garlic sauce from drying out.

With ginger

  • Greek yogurt / low-fat kefir – 400 g;
  • medium thickness ginger – 3 cm;
  • 2 garlic cloves;
  • olive oil – 1 table. spoon;
  • thyme - a pinch.

To prepare this unusual sour cream and garlic sauce, place all ingredients in a blender or mixer bowl and mix thoroughly. Cool for 15-20 minutes and you can add it to your favorite dishes.

Soy

  • mayonnaise – 150 g;
  • soy sauce – 150 g;
  • garlic – 1 clove.

This sauce is not sour cream-garlic, but mayonnaise-garlic. Place mayonnaise in a deep bowl and whisk, gradually adding soy sauce. It is important to achieve a consistency without lumps. If it doesn't work, add a little more mayonnaise. Add garlic at the end. Salt is usually not added, since soy sauce already contains it.

With mustard

  • sour cream – 150 g;
  • mustard powder – 1.5 teaspoon. spoons;
  • 1 garlic clove;
  • greens - optional.

Mix the sour cream with the powder and let it sit for five minutes, during which time finely chop the greens and also mix into the sauce. If you want a more airy sauce from sour cream with garlic, mustard and herbs, beat with a whisk or mixer.

With wine vinegar

  • fat sour cream – 250 g;
  • olive oil – 130 ml;
  • pickled sl. pepper – 1 pc.;
  • 3 garlic cloves;
  • cumin – a couple of pinches;
  • hot pepper, salt - to taste;
  • wine vinegar - 2 tablespoons. spoons.

Rub the pickled peppers through a sieve, chop the garlic and mix with the puree. Add ground spices and mix well. Gradually add the oil and wine vinegar, stirring the sour cream and garlic mixture with a whisk or fork.

With nuts

  • fat sour cream – 250 g;
  • garlic - 3 cloves;
  • nuts - 100 g;
  • cilantro - optional;
  • spices.

Dry the nuts in a frying pan without oil for five minutes or pour boiling water over them. If you chose the boiling water option, now you need to let them dry, just lay them out on a towel. Now you need to chop the nuts. Add them to the sour cream along with chopped garlic, stir, add spices and herbs. Transfer to a clean container and store in the refrigerator for no more than three days.

Bon appetit!

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