Sourcream and Chive Sauce

A community recipe by CatPoet

Not tested or verified by Nigella.com

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Introduction

We got a similar sauce in school to our baked fish and potatoes, I loved it and I made my own version of it.

Ingredients

Serves: 4

Metric Cups

300 millilitres sour cream
1 drop distilled white vinegar
1 pinch of salt
1 pinch of sugar
2 pinches of black pepper (coarsely milled)
150 millilitres fresh chives (chopped)

10½ fluid ounces sour cream
1 drop distilled white vinegar
1 pinch of salt
1 pinch of sugar
2 pinches of black pepper (coarsely milled)
5¼ fluid ounces fresh chives (chopped)

Method

Sourcream and Chive Sauce is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a bowl add the sourcream, salt, sugar and vinegar, it should not taste sweet, just a bit more tangy then sourcream, add pepper and chives, do not stir to much then the sourcream will become runny.

Leave in the fridge fro 10- 20 minutes.

Taste before serving and see if you need more salt or pepper.

Serve cold with fish.

In a bowl add the sourcream, salt, sugar and vinegar, it should not taste sweet, just a bit more tangy then sourcream, add pepper and chives, do not stir to much then the sourcream will become runny.

Leave in the fridge fro 10- 20 minutes.

Taste before serving and see if you need more salt or pepper.

Serve cold with fish.