Chive Sauce Recipe

Chive sauce recipe picture

Author:
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.

1. Recipe Chive Sauce

Here are the instructions with step-by-step photos.

After the recipe you will find a video and other tips.

Chive Sauce

Prepared, photographed and written down by chef Thomas Sixt.

Servings 6
Calories 262
Total Time 20 Min.
Preparation Time 5 Min.
Cook Time 15 Min.

Easy guide for preparing cold sauce with chives.

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Chive sauce recipe picture
Chive sauce recipe Image © Thomas Sixt

Ingredients

1 Piece Lemon
1/2 tsp brown can sugar
1/2 tsp primal salt
6 Pinches black ground pepper
3 Pinches Cayenne pepper
1 Bunch chives
1 Cup sour creme
1 Cup Créme Fraîche
4 tsp Olive oil

Instruction

Fresh Chives
Fresh Chives

Prepare chives

Prepare the bunch of chives fresh and dry for cutting.

Ingredients for chive sauce
Ingredients for chive sauce

Provide ingredients

Prepare the ingredients in the kitchen.

Squeeze lemon juice for chive sauce
Squeeze lemon juice for chive sauce

Prepare lemon

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.

lemon juice seasoning
lemon juice seasoning for chive sauce

Season juice

Season the lemon juice with salt, pepper, sugar and cayenne pepper and stir.

cut chives
Finely chop the chives

Cut chives

Finely chop the chives with a sharp knife.

Better take a little more time and cut carefully.

Put chives in lemon juice
Put chives in lemon juice

Marinate chives

Prepare some extra chives for decoration.

Place the finely chopped chives in the lemon juice, stir and marinate for 3 minutes.

Add dairy products to the chives
Add dairy products to the chives

Dairy products

Add the sour cream and crème fraîche to the chives.

Stir in the chive sauce
Stir in the chive sauce

Stir sauce

Mix the sauce with a small whisk.

Chive sauce recipe picture
Chive Sauce Recipe Image © Thomas Sixt

Serving

Season the chive sauce again before serving, then arrange in small bowls.

chive sauce
Chive sauce served in a bowl

Decorate

Sprinkle the sauce with chives and drizzle with a little olive oil.

Serve quickly, I wish you a good appetite!

Video

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.
I rarely save the sauce, but it’s still an option.

Sauce tip from chef Thomas Sixt
Squeeze lemon juice for chive sauce
Squeeze lemon juice for chive sauce
Put chives in lemon juice
Put chives in lemon juice

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:

The herbal sauce is an excellent dip for fondue or raclette.

We want to look at other variants of the sauce below.

Tafelspitz recipe image
Tafelspitz Recipe Image © Thomas Sixt
Potato pancakes recipe image
Potato Pancakes Recipe Image © Thomas Sixt

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.

Fresh kitchen herbs
Fresh herbs from the garden.
Freshly mixed quark with chopped herbs.
Fresh herbs are just right for this.

6. More Recipe Ideas

Comments, Cooking Questions and Answers

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