Sour cream mustard sauce

Step-by-step preparation

Cooking time: 5 mins

1. STEP 1

   

   How to make sour cream mustard sauce? Prepare all the necessary ingredients. You can use sour cream of any fat content, but remember that the thickness, taste and calorie content of the sauce will depend on the fat content of the sour cream. I use spicy Russian mustard. Take any dried herbs to taste. You only need juice from the lemon, so you can use factory-produced juice. Lemon can be replaced with lime.

2. STEP 2

   

   Add hot Russian mustard to sour cream in a small bowl. With the amount of mustard I use, it makes a pretty spicy sauce. Adjust the amount of mustard to your taste. Or just replace it with French sweet mustard. You can also use grainy mustard. But the taste of the sauce in these cases will change dramatically.

3. STEP 3

   

   Add your favorite dried herbs. I have it oregano, basil and thyme. You can also use fresh herbs: dill, parsley or even cilantro..

4. STEP 4

   

   Add a teaspoon of lemon juice to the sauce. To make sure no lemon seeds get into the sauce, squeeze the juice through a fine-mesh strainer.

5. STEP 5

   

   Season the sauce with salt and pepper to taste if needed. Be careful, because the mustard is already salty, so there is a risk of over-salting the sauce. If suddenly this happens, just add more sour cream. I didn’t add pepper at all, since, I repeat, the sauce will already be very piquant due to the significant amount of mustard.

6. STEP 6

   

   All that remains is to mix all the ingredients of the sauce. It is convenient to stir the sauce with a fork. And this must be done carefully, otherwise the lemon juice will separate from the rest of the ingredients and settle on the surface of the sauce. Bon appetit!

Comments on the recipe

juks

21.11.2023

4.5

Great sauce, thanks. See another version of the sauce made from sour cream and tomato paste. Also suitable for almost all main courses.

Alyona

21.11.2023

5

A delicately spicy sauce with a citrus flavor went perfectly with both mackerel and cutlets. I prepared it in literally minutes. I have my own mustard, homemade, my husband likes it spicy. The result was a luxurious contrast of sour lemon, vigorous mustard and delicate sour cream. I think that sour cream mustard sauce would also work great as a salad dressing. Many thanks to the author of the recipe! Cook with pleasure.