Sour Cream with Herbs and Garlic
Rich, thick sour cream folded with fresh dill, green onion, and garlic—ideal as a savory filling for blini or a tangy sauce for mushrooms.
- Time
- 10 min
- Serving
- 128 kcal
- Ingredients
- ≈ $0.64
- Protein
- 2 g
Ingredients
- 1 Sour cream 20%pack 300 g ≈ $1.80 60 g
- 2 Dillpack 50 g ≈ $1.80 4 g
- 3 Green onionspack 50 g ≈ $1.30 5 g
- 4 Garlic≈ $10.00 per kg 1 g
- 5 Salt to taste
- 6 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely chop the dill2 and green3 onion; press the garlic4 through a garlic press.
Mix everything into the sour1 cream, season with salt and black pepper.
Let it sit in the fridge for 20 minutes so the garlic4 infuses the cream.
Serve in a small bowl alongside blini: spoon a dollop onto each blin and roll it up like a little packet.
Tips
- Why it works
- Press garlic instead of mincing to avoid bitter allicin and let it blend smoothly into the cream without chunks.
- Substitutions
- Use 1 tbsp dried dill instead of fresh for half the flavor; swap green onion for 1 tbsp chives if needed.
- Common mistakes
- Overmixing turns the cream grainy. Stop when just combined. If it smells sharp, reduce garlic to ½ clove.
- Storing and reheating
- Lasts 3 days in the fridge; reheat gently in a saucepan for 1 minute or serve cold. Freezes poorly.
- Serve with
- Pair with warm blini and smoked salmon for a quick lunch, or spoon over roasted potatoes.
Comments 0
Sign in to leave a comment.
No comments yet.