Sour cream sauce for cutlets
Description
As long as I can remember, since early childhood, my mom has served this sour cream sauce with meatballs. Of course, back then there wasn't much to surprise anyone with, and even the simplest things seemed incredibly delicious. Now I've replaced parsley and dill with mint and basil, and it turns out to be very tasty too. This sauce goes well with almost anything, from dumplings to potato-filled buns. It's perfect with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Today we'll be making a sour cream sauce, without adding any eggs or mayonnaise. The recipe is incredibly simple and just as incredibly delicious. First, we need to peel garlic. I'm using market garlic with very large cloves, so just two will be enough. Normally, I use 3-4 cloves. If you're not a big fan of garlic, start with two smaller ones. But this sauce really shines because of the garlic. Next, wash the herbs. If the stems are tough, it's better to remove them, as they won't add much flavor anyway. Now, add sour cream to the blender, along with the crushed garlic and herb leaves. Don't forget to add pepper and salt.
- 2
Step 2
Blend all ingredients in a blender until smooth. If you find the sauce lacks tanginess, you can add the juice of half a lemon, as well as olive oil, which along with white pepper and garlic will give the sauce a certain piquancy.
- 3
Step 3
This sauce should be served cold, so cover it with something and place it in the refrigerator for 25–30 minutes to chill. You can serve the sauce with cutlets, potatoes, vegetables, or any meat and poultry. The sauce will look especially attractive if garnished with a mint or basil leaf.