Sour Cream & Garlic Sauce for Pierogies
This recipe originally had chives in it, but since I don’t really care for chives and I didn’t have any on hand, I did without!
What you need:
3 tablespoons of butter
2 cloves of minced or finely chopped garlic
2 tablespoons of flour
1 3/4 cup of low sodium chicken broth
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1/4 cup of sour cream
1/3 cup of chives (optional)
**FYI: I used about 1/8 teaspoon of regular pepper and a little bit more than 1/4 cup of sour cream (I had to clean out what was left in my sour cream container…AND I really like sour cream. Ha!). I suggest doing the same if you like sour cream, but taste as you go!
What to do:
Heat the butter in a large pan. Once it’s melted, add the garlic and stir constantly until it starts to turn a light golden brown. Don’t let the garlic burn!
Add the flour, one tablespoon at a time. Stir until it is well incorporated into the butter and garlic. Once the flour begins to turn golden yellow, start stirring in the chicken broth.
Gradually add the broth until the sauce is creamy and starts to thicken.
**FYI: You can add more or less broth depending on how thick/thin you want your sauce.
Add the salt and pepper, then whisk in the sour cream until everything is smooth. If you choose to add chives, drop them in just before serving.
This recipe makes 2 cups (and you’ll want to drink all of it!).
**FYI: I followed the recipe carefully this time because I only had so much sour cream…Didn’t want to waste anything! It’s probably one of the best sauces I’ve ever made.
Serve with frozen or fresh pierogies.