Sour cream garlic sauce

Step-by-step cooking

1. Step 1:

   

   To start, put everything you need on the work surface at once, so the sauce is prepared in three counts. Immediately wash the dill so that it dries while everything else is being done.

2. Step 2:

   

   Take sour cream of 20% fat content (at least 15%), since working with too thick sour cream, it will no longer be a sauce, but something similar to a greasy "cream". If you use sour cream, for example, 10% fat content, then the sauce will turn out liquid, and this is not good. If you try to decorate a dish with it, nothing will come out, it will spread too much. Conversely, too thick sauce will not spread at all, and it will not look nice on the dish either.

3. Step 3:

   

   Peel and chop the garlic, or grate it on a fine grater or pass it through a garlic chopper, as I did. Put the crushed garlic and add salt to the sour cream, mix, let the sauce already imbued with the aroma of garlic. Garlic can optionally be added more if you like its pronounced taste, adding 2 cloves of garlic will give it a light taste and aftertaste.

4. Step 4:

   

   Now remove all the stems from the dill, they are tough and will spoil the sauce. Chop the dill finely. If you like the taste of dill, then press the chopped dill several times with the flat part of the knife blade.

6. Step 5:

   

   Add dill to a bowl with sauce and mix everything well. The sauce is almost ready. To complete it, put the sauce in the refrigerator for 10-15 minutes so that the sour cream absorbs the taste and aroma of garlic and dill.

7. Step 6:

   

   How best to serve sour cream and garlic sauce? Serve it to the table chilled. Before serving, transfer the sauce to a beautiful saucepan, ramekin or bowl.

8. Step 7:

   

   Bon appetit!