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Sour cream mustard sauce

Sour Cream and Mustard Sauce

The kick of mustard and the smoothness of sour cream in one sauce! A truly all-purpose sauce for both cold and hot dishes. Use it to dress salads, serve it alongside meat and fish, or bake poultry in it. Its sharp, creamy flavor is a real appetite-booster.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Sour cream

Mustard (level)

Lemon juice

Salt

Ground hot pepper

Herb blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 75 % 21 g

Carbohydrates 14 % 4 g

225 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 5 min

Step 1:

To make the sauce you'll need: sour cream (any fat content), salt, ground hot pepper, hot brown mustard, any dried herbs, and lemon juice. The fat content of the sour cream determines the sauce's thickness, taste, and calorie count.
Step 2:

In a small bowl, add the hot brown mustard to the sour cream. With the amount of mustard I use, the sauce comes out pretty spicy! Adjust it to your taste — or just swap in a sweet French mustard. You can also use whole-grain mustard, though that will change the flavor of the sauce dramatically.
Step 3:

Add your favorite dried herbs. I use oregano, basil, and thyme. You can also use fresh herbs: dill, parsley, or even cilantro if you don't mind it.
Step 4:

Squeeze a teaspoon of lemon juice into the sauce. To keep the seeds out, squeeze the juice through a fine-mesh strainer. You can use lime instead of lemon.
Step 5:

Salt and pepper the sauce to taste, if needed. Be careful — mustard is already salty, so there's a risk of over-salting. If that happens, just stir in more sour cream :) I skipped the pepper entirely, since, as I said, the sauce is already plenty spicy from all that mustard.
Step 6:

All that's left is to mix everything together thoroughly, and the sauce is ready to serve!

A fork works well for mixing the sauce. Do it thoroughly, otherwise the lemon juice will separate out and settle on the surface.
The sauce comes out sharp and creamy, with a distinct tang.
If you're not sure exactly how much of any given ingredient to add, I'd add it little by little, then mix and taste as you go. That's exactly what chefs do — it's called "adjusting to taste."
Enjoy!