When a recipe calls for a small amount of sour cream I feel my shoulders slump. For me the thought of having to buy a container of sour cream for 2 tablespoons or even a cup seems like a such a waste; there’s always some leftover. I could substitute it for yogurt but I would be in the same dilemma. And then it occurred to me. Why not make a dressing or dip? It would also make good use of the coriander (cilantro) I had in the fridge.
As I was making this dressing I was also aware of what I had pulled out of the freezer for tonight’s dinner…pork chops. I had a few ideas milling around in my head but as I finished the dressing I felt it would make a delicious braising sauce for the chops while in the oven. My tummy just growled at the thought!
- handful of coriander (stems included)
- 1 to 2 cloves garlic, chopped
- ½ cup sour cream
- juice of ½ lime
- dash or two of hot sauce (optional)
- splash of extra-virgin olive oil
- sea salt and freshly ground black pepper
- In a bowl add coriander, garlic, lime juice, hot sauce, olive oil, and sour cream.
- Use a hand blender and purée to the consistency of your liking. If using as a dressing, you may want to add a bit more olive oil. Season with sea salt and pepper.
The Culinary Chase’s Note: Add more lime juice if needed. Taste the sauce and adjust the seasonings from there. Visit Frugal Living for more recipes on how to use leftover sour cream. Enjoy!
