Polish sauce for fish with sour cream

Description

A delicious addition to everyday and festive dishes. This sauce will be an ideal complement not only to fish dishes, but can also enhance your favorite meat dishes (and even potatoes). Any leftover sauce can be poured into a jar, tightly sealed with a lid, and stored in the refrigerator. Perfect served with pasta, meat, and vegetables.

Instructions

1. 1

   Step 1

   Boil the eggs hard.

2. 2

   Step 2

   Chop them into medium crumbs (don't chop too finely, so it doesn't turn into a puree).

3. 3

   Step 3

   Finely chop the parsley.

4. 4

   Step 4

   In a prepared container, melt the butter until liquid.

5. 5

   Step 5

   Reduce the heat to below medium and continue cooking the sauce.

6. 6

   Step 6

   Add the previously prepared ingredients—chopped eggs and parsley—to the liquid oil.

7. 7

   Step 7

   Add sour cream and freshly squeezed lemon juice. Season with salt to taste.

8. 8

   Step 8

   Boil the sauce, stirring continuously for three minutes.

9. 9

   Step 9

   Once the sauce has cooled, it can be served at the table.