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sour-cream-dressing

what to do with leftover sour cream

sour cream dressing recipeWhen 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!

what to do with leftover sour cream
 
Prep time

Total time

 

Author:
Recipe type: sauce

Ingredients
  • 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

Instructions
  1. In a bowl add coriander, garlic, lime juice, hot sauce, olive oil, and sour cream.
  2. 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.

Notes
If you have fresh parsley on hand, throw in a few sprigs.

 

sour cream sauce ingredientssour cream and cilantro sauceThe 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!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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