Sour cream sauce is great for dipping fries and super easy to make. In fact, there are numerous practical and quick recipes to make it in the blink of an eye. If you have a little time, you can also sauté some onions to make an even tastier gravy. Don't have sour cream? Don't worry: whether you are a dairy lover or a vegan, making it at home is really simple.
Ingrediants
Each recipe yields about 2 cups of sauce
Parmesan sauce
- 500 ml of sour cream
- ½ cup (50 g) of grated Parmesan cheese
- 1 tablespoon of Dijon mustard
- Salt and Pepper To Taste.
Chives Sauce
- 500 ml of sour cream
- 70 g of fresh chives
- 4 tablespoons of lemon juice
- 5 g of salt
Cucumber sauce
- 500 ml of sour cream
- 1 cucumber
- 5 tablespoons of dried dill
- 60 ml of lemon juice
- 1 teaspoon of salt
Mexican Sauce
- 500 ml of sour cream
- 60 g of Mexican cheese cut into strips
- 120 ml of hot sauce
- 2 teaspoons of dried parsley
- 1 teaspoon of dried dill
- Half a teaspoon of garlic powder
- Half a teaspoon of onion powder
- Half a teaspoon of salt
Worcestershire Vinegar Sauce
- 500 ml of sour cream
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of white vinegar
- 5 g of garlic salt
Onion Sauce
- 500 ml of sour cream
- 160 g of chopped onion
- Half a teaspoon of sugar
- A pinch of salt
- 160 ml (or less) of canola or grapeseed oil
Homemade Sour Cream (with Milk)
- 80 ml of milk
- 350 ml of heavy cream
- 5 ml of white vinegar
Homemade Sour Cream (Vegan)
- 150 g of raw cashews
- 120 ml of lemon juice
- A pinch of salt
- 1 teaspoon of nutritional yeast
- 120 ml of water
Steps
Method 1 of 3: Make a Quick Sauce
Step 1. Make a Parmesan based sauce
Pour 500ml of sour cream into a bowl. Add half a cup (50 g) of Parmesan cheese and 1 tablespoon of Dijon mustard. Stir, then season with salt and pepper. Just remember to only incorporate a pinch of salt at a time, as Parmesan is quite salty.
Step 2. Make a chive sauce
To start, chop 70 g of fresh chives. Mix it with 500 ml of sour cream, 4 tablespoons of lemon juice and 5 g of salt in a bowl. Serve it after preparation.
Step 3. Try a cucumber sauce
To start, peel the cucumber, then grate the pulp onto a paper towel. Press another napkin onto the first one in order to squeeze and absorb as much water as possible. Move it to a bowl. Mix it with 500 ml of sour cream, 5 tablespoons of dried dill, 60 ml of lemon juice and 1 teaspoon of salt.
Step 4. Try a Mexican salsa
To start, pour 500ml of sour cream into a bowl. Add half a cup of Mexican cheese cut into strips and half a cup of hot sauce. Season with 2 teaspoons of dried parsley, 1 teaspoon of dried dill, ½ teaspoon of garlic powder, half a teaspoon of onion powder and half a teaspoon of salt. Stir and serve.
Step 5. Use vinegar and Worcestershire sauce
To start, pour 500ml of sour cream into a bowl. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of white vinegar and 5 g of garlic salt. Stir and serve.
Method 2 of 3: Make an Onion Sauce
Step 1. Prepare the onion and a pan
Peel and chop 1 fresh onion (2, if needed) until you have enough to fill a cup (160g). Grease a large skillet using canola, grapeseed, or neutral oil. Put the pan on the stove and adjust the heat to medium-high heat. Let it heat up for a couple of minutes.br>
If you are going to make large quantities, measure 160ml of oil. Once the onion is cooked and has flavored the oil, you can reuse it later
Step 2. Place the onion in the pan, add a pinch of salt and half a teaspoon of sugar, then mix
Sauté them for about 10 minutes or until the onion has started to brown. Stir it from time to time.
Step 3. Make the sauce
While the onion is cooking, pour 500 ml of sour cream into a bowl. When the onion is golden brown, move it to the container (if you have cooked it in abundant oil, drain it first with a fine mesh strainer). Stir with a spoon and serve.
Method 3 of 3: Make Sour Cream
Step 1. Mix milk, cream and vinegar
To start, pour 80ml of milk into a small bowl. Add 5ml of vinegar and mix or whisk to combine the ingredients. Pour 1 1/2 cups (350 ml) of heavy cream into an airtight jar. Let the milk and vinegar sit for 10 minutes, then pour them into the jar. Mix them together with the cream.
- Let it sit at room temperature for 24 hours.
- After 24 hours, put the sour cream in the fridge to let it cool before serving.
Step 2. Make vegan sour cream
Place 1 cup (150 g) of raw cashews in a bowl. Cover them with boiling water and let them soak, possibly overnight. Once softened, drain and put them in the jug of a blender. Add half a cup (120ml) of water, 1 teaspoon of nutritional yeast, a pinch of salt and 120ml of lemon.
- Blend the ingredients at maximum power. Take breaks to scoop the cream residue from the sides of the jug with a spoon, incorporating it into the rest of the mixture.
- Continue blending for 5 to 7 minutes until you get a smooth and creamy consistency.
