Versatile Sour Cream Mustard Sauce

Spicy and creamy, with a pleasant sourness — the best for all dishes. Sour cream mustard sauce is a truly universal sauce for both cold and hot dishes. It can be used to dress salads, serve with meat and fish, and also bake poultry with this sauce.
cook time: 5 min
Ruby Colston
Versatile Sour Cream Mustard Sauce

Nutrition Facts (per serving)

225
Calories
21g
Fat
4g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Lemon juice 1 tsp
Mustard (No slide) 1 tbsp
Sour cream 4 tbsp
Herbal mixture to taste

Recipe instructions

Step 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.

Step 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.

Step 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..

Step 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.

Step 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.

Step 6

Step 6
All that remains is to mix all the sauce ingredients. 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!

Additional rubrics

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