Chive Sauce Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my chive sauce recipe in this post.
The herbal cream is based on milk products, lemon and spices.
I avoid mayonnaise in this preparation, so the result is a light and pleasant cold sauce.
The same tip for veggies: just use soy products, they taste different, but still delicious.
I wish you the best of luck and I look forward to comments and cooking questions.
Table of Contents
1. Recipe Chive Sauce
Here are the instructions with step-by-step photos.
After the recipe you will find a video and other tips.
Prepared, photographed and written down by chef Thomas Sixt.
Easy guide for preparing cold sauce with chives.
|1/2||tsp||brown can sugar|
|6||Pinches||black ground pepper|
Prepare the bunch of chives fresh and dry for cutting.
Prepare the ingredients in the kitchen.
Roll the lemon briefly and vigorously with your hand on the work surface until soft.
Halve the lemon.
Squeeze the juice from the lemon halves over a sieve into a bowl.
Alternatively, use a juicer.
Season the lemon juice with salt, pepper, sugar and cayenne pepper and stir.
Finely chop the chives with a sharp knife.
Better take a little more time and cut carefully.
Prepare some extra chives for decoration.
Place the finely chopped chives in the lemon juice, stir and marinate for 3 minutes.
Add the sour cream and crème fraîche to the chives.
Mix the sauce with a small whisk.
Season the chive sauce again before serving, then arrange in small bowls.
Sprinkle the sauce with chives and drizzle with a little olive oil.
Serve quickly, I wish you a good appetite!
2. Nutrition Facts And Calories
3. Shelf Life Of Chive Sauce
The chopped chives can be kept in the sauce for 1-2 days.
Be sure to follow the order of preparation:
–> Season the lemon juice with salt, pepper and sugar and stir.
–> Place the freshly cut chives directly in the lemon juice and marinate well.
The sugar and acid prevent the chives from fermenting.
You can store the mixed sauce in the fridge for a good 2 days.
Freshly prepared, the chive sauce tastes particularly delicious.Sauce tip from chef Thomas Sixt
I rarely save the sauce, but it’s still an option.
4. What Goes With the Chive Sauce
The creamy herb sauce is a wonderful accompaniment to a wide variety of dishes.
I have put together a selection for you here:
With fish :
With vegetables and as a spread:
The herbal sauce is an excellent dip for fondue or raclette.
We want to look at other variants of the sauce below.
5. Refine the Chive Sauce To the Herb Sauce
You can combine the simple basic sauce with sour cream and crème fraîche with other herbs.
For example, use finely chopped chervil, parsley, lovage, tarragon or sorrel depending on the season.
For cold sauces based on mayonnaise you will find an extra post.
There is also an article for fondue sauces that you can prepare quickly.
6. More Recipe Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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