Sour Cream and Garlic Sauce

Cooking method

1. Step 1:

   

   First, set out everything you need on the work surface - that way the sauce comes together in no time. Wash the dill right away so it can dry while you do everything else.

2. Step 2:

   

   Use 20%-fat sour cream (15% at the very least), because if you work with sour cream that's too thick, you'll end up with something more like a rich spread than a sauce. On the other hand, if you use, say, 10%-fat sour cream, the sauce will turn out runny, which isn't good either. If you try to decorate a dish with it, it won't work - it'll spread too much. And conversely, a sauce that's too thick won't spread at all, which doesn't look nice on the plate either.

3. Step 3:

   

   Peel and mince the garlic, or grate it on a fine grater or run it through a garlic press, like I did. Add the crushed garlic and the salt to the sour cream and mix, letting the sauce start to take on the garlic aroma. You can add more garlic if you like a pronounced flavor; with 2 cloves you'll get a light garlic taste and aftertaste.

4. Step 4:

   

   Now remove all the dill stems - they're tough and will spoil the sauce. Chop the dill finely. If you love a strong dill flavor, press the chopped dill a few times with the flat of the knife blade.

5. Step 5:

   

   Add the dill to the bowl of sauce and mix everything well. The sauce is almost ready. To finish it off, put the sauce in the fridge for 10-15 minutes so the sour cream absorbs the flavor and aroma of the garlic and dill.

6. Step 6:

   

   What's the best way to serve sour cream and garlic sauce? Serve it chilled. Before serving, transfer the sauce to a nice gravy boat, ramekin, or bowl.

7. Step 7:

   

   Enjoy!