Sour cream sauce with dill

Sour cream sauce with dill

Category: Sauces

Ingredients
sour cream 20%	200gr.
balsamic vinegar	2 tsp
garlic	3-4 cloves
granular mustard	1 tsp
dill	small bundle
salt

Cooking method

• It can be eaten separately from the whole dish. It can be the main dish and the only one))). I eat it with spoons with just about anything. Because it's delicious to me, yeah. It is especially good with boiled potatoes, baked or grilled vegetables, meatballs, cabbage rolls, dolma (as well as stewed fruit, cake, ice cream, gee-gee)))). I will try to take a better photo in natural light. And now what is, do not blame me, pzhalsta.
• Finely chop the dill into the sour cream, pour in the balsamic vinegar, add the mustard, pass the garlic through a press, salt to taste. And that's all.
• Balsamic bite. I have already read a lecture on this topic somewhere, but once again it will not be superfluous in short. This vinegar is very specific. You shouldn't try to replace it with a regular one. Better not add any, otherwise you will spoil and make a terrible sourness out of the sauce. Balsamic Modena vinegar has a pronounced sweet-sour taste, so sauces and salads with it will have a sweetish taste. This sour cream sauce will also acquire a sweet and sour flavor. The color of balsamic di modena (namely Modena is the birthplace of this Italian masterpiece) is almost black. Yes, not practically, but black. Aged vinegar (usually 6 years old) is thick and flows like syrup, not water. It is expensive, but it takes a long time. In green salads, it is generally incomparable.
• 

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Thanks for the recipe, I will definitely cook it. I have wanted to buy balsamic vinegar for a long time, but here is just a reason

Awesome sauce, even the picture is delicious. I would never have thought of adding balsamic vinegar to sour cream sauce, but it turns out that it can not only be added, but even needed. I read that balsamic vinegar is also a natural flavor enhancer. For example, fried eggplants in a wok with balsamic vinegar is incredibly tasty, and with this sauce, it is probably even tastier.

I added homemade balsamic to mayonnaise once instead of lemon juice and ordinary vinegar - that's it, now we eat such a sauce instead of classic mayonnaise
It turns out to be added to the sour cream).

[Scarecrow]

Scarecrow - thanks, cool sauce
And which company is the vinegar? And then I had 3 types of dark di modena balsam (Iberica, Monini, Ponti), and I will not say that they were especially thick or sweetish

[Natasha]

That's why I love Chuchelka's recipes - it's simplicity and genius! NatashaThanks for the balsamic idea! I will definitely try.

[Scarecrow]

Scarecrow - thanks, cool sauce
And which company is the vinegar? And then I had 3 types of dark di modena balsam (Iberica, Monini, Ponti), and I will not say that they were especially thick or sweetish

The longer the exposure, the thicker it is. I love seasoned. I also bought 9, I think.

Like this:


Such:


This:




I like the second and the last one the most.))

The one that in the second picture has now brought from Italy. There it costs 10 euros (one of the expensive ones). Here - exactly 2 times more expensive. The consistency is like drinking yogurt approximately.

Boom seek
Now at least I will know why it is so much more expensive than ordinary balsamic

Boom seek
Now at least I will know why it is so much more expensive than ordinary balsamic

And my Monini is thick.

And my Monini is thick.

Look at the bottle for aging.

Oh, I almost missed the recipe ... I took it to bookmarks, I will definitely try. Special thanks for the information on balsamic vinegar!

Girls, enlighten, what kind of grainy mustard? I never saw or paid no attention. Is it chtoli grains, if so, should you grind it?

Girls, enlighten, what kind of grainy mustard? I never saw or paid no attention. Is it chtoli grains, if so, should you grind it?

It is grains and you don't need to grind it! ))) It can also be called French. See that there are straight grains in the jar.

Made this sauce today. I wanted to serve it with meat, but he never lived to see meat! It turned out that this is a completely independent and sooooo tasty dish! Thank you Natasha!

Made this sauce today. I wanted to serve it with meat, but he never lived to see meat! It turned out that this is a completely independent and sooooo tasty dish! Thank you Natasha!

And I warned!)))

Did you find the balsamic? Or without him?

The sauce is delicious. It is also very good in a simplified version - without balsamic vinegar and grain mustard. This year I forgot about the sauce, I usually pickled dill for the winter. It's a pity, it would be very tasty.

And I warned!)))

Did you find the balsamic? Or without it?

Found in the Metro. In your pictures it is the last one, there is also mustard, like your first. There is such mustard, however, in other stores, but balsamic - in others, some completely liquid (and cheap), I understand that this is not at all the same.
Well, it turned out very tasty, I will definitely repeat it. Thank you!

I now have exactly the same vinegar and exactly the same mustard))).

And cheap balsamic may be normal, but it has different characteristics. Aged one is different. It's like cheese: vintage and young cheddar, for example, or vintage and young gouda are practically two different cheeses.

It's like cheese: vintage and young cheddar, for example, or vintage and young gouda are practically two different cheeses.

I'm embarrassed to ask ... what is vintage cheese?

I'm embarrassed to ask ... what is vintage cheese?

This means matured, we have it on the label and write - Cheddar "matured"
Today I went to look for an adequate balsamic, there is no choice, there is only one single 9-year-old - really thick, but the price - dear mother - 50 euros for a manny bottle
And there was one 6-year-old, but it is not very thick and the price is 40 euros ...

This means matured, we have it on the label and write - Cheddar "matured"

And I have never seen such a thing ... I need to look at the Metro, it will probably be there.

[Balsamic cream]

You can make your own thick balsamic vinegar cream. Moreover, you can adjust the amount of sugar from slightly sweet to sweet. I would not say that vinegar is very sweet at 100% sugar, since the vinegar itself is spicy, you just won't eat it.But adding it wherever it comes in handy turns out very great
I make balsamic cream myself (although I saw it on sale several times), the recipe is here Balsamic cream

[Mazetti]

So I didn’t tell him - I did buy a distinct vinegar - I don’t know how old he was, I looked so that it was not quite water.
Called Mazetti - there are 2 leaves, 3 leaves and 4 leaves, that's just the last one for 4 sheets and I bought it, it is certainly not thick, but a bit thicker than the others. It turned out to be mountain AAA Much nicer than the usual cheap balsamic, and it is really sweetish, I can imagine how delicious 6.9-year-olds will be

So if someone has absolutely no fish, you can buy this:


And finally I will make this sauce !!!

[Mazetti]

Called Mazetti - there are 2 leaves, 3 leaves and 4 leaves, that's just the last one for 4 sheets and I bought it, it is certainly not thick, but a bit thicker than the others. It turned out to be mountain AAA Much nicer than the usual cheap balsamic, and it is really sweetish, I can imagine how delicious 6.9-year-olds will be

This is what I used to make balsamic cream

And I have never seen this ...We need to look at the Metro, there will probably be.

The Metro has both vintage cheddar (aged) and gouda. Three year old gouda with crystals like parmesan. I love aged cheeses. Both gruyere and parmesan. I'm generally a raw foodist))). Aged cheeses have a very concentrated flavor and usually cannot be sliced ​​as thinly as we are used to. They crumble. Try this cheese (drank a block) with coffee. Sit in silence with a book or looking out the window and enjoy. I know that you will understand and appreciate it!))))

I can give you a label of a good meter vintage cheddar, for example. To know what to look for.

Thank you, Natasha, I will definitely appreciate it ... Only now I can afford it ... How was it before? What you managed to grab, so you feed your family. This is when it was, what shishi to grab. And in the 90s, when the salary was not paid for half a year? I bring two yoghurts as a great delicacy, my girls yell: "Hurray! Mom got her salary!" However, I'm off topic again ... Forgive me urgently!

This means matured, we have it on the label and write - Cheddar "matured"
Today I went to look for an adequate balsamic, there is no choice, there is only one single 9-year-old - really thick, but the price - dear mother - 50 euros for a manny bottle
And there was one 6-year-old, but it is not very thick and the price is 40 euros ...

Yes, the price bites. I saw in Italy for as much as 125 euros 25 years of aging. And that's the price in Italy. Toad strangled to buy))). And I really wanted to try. But it really takes a very long time. Not all vinegars write the year of aging, but in terms of price and consistency, you can usually understand it.)))

Thank you, Natasha, I will definitely appreciate it ... Only now I can afford it ... How was it before? What you managed to grab, so you feed your family. This is when it was, what shishi to grab. And in the 90s, when the salary was not paid for half a year? I bring two yoghurts as a great delicacy, my girls yell: "Hurray! Mom got her salary!" However, I'm off topic again ... Forgive me urgently!

On the contrary, you are very on topic. Because our current gourmand is precisely because it is so pleasant that there is something to compare with. And everything is known in comparison, as you know. I remember all this and passed it on myself. My mother then took up a small business, because they stopped paying at the factory and all that was left was to put teeth on the shelf. And now I am incredibly happy that she can afford some delicacies, pleasures, trips.

[Scarecrow]

Scarecrow, I forget to unsubscribe - the sauce turned out to be superb but the second time
For the first time I took the wrong sour cream (15%) and the wrong mustard (crushed grains in regular mustard), and my hand trembled and poured too much balsamic. Of course I ate it out of hunger, but not that ah - very sour, very mustard, in short - uuuhh

The second time: sour cream 20% - Belarusian trump, the most elegant mustard - Maid in France, plus a little acacia honey to balance the acid. It turned out awesome awesome! Now I even sit with cauliflower - Fly away !!!!!!
Thanks again!

[Scarecrow]

Scarecrow, I forget to unsubscribe - the sauce turned out to be super-duper, but the second time
For the first time I took the wrong sour cream (15%) and the wrong mustard (crushed grains in regular mustard), and my hand trembled and poured too much balsamic. Of course I ate it out of hunger, but not that ah - very sour, very mustard, in short - uuuhh

The second time: sour cream 20% - Belarusian trump, the most elegant mustard - Maid in France, plus a little acacia honey to balance the acid. It turned out awesome awesome! Now I even sit with cauliflower - Fly away !!!!!!
Thanks again!

It's amazing that you made up your mind a second time. Usually it happens like you screw something up the first time and your hands no longer lie ...

Kusna to you, right? Try it with potato! With cauliflower, by the way, very much in the subject. She respects both garlic as an additive, and dill ...

Natasha, if possible, then lay out the cheese labels, otherwise they bring me aged Old Amsterdam by a big pull.And if there is good cheese in the Metro, then you don't need to ask anyone!

Natasha, if possible, then lay out the cheese labels, otherwise they bring me aged Old Amsterdam by a big pull. And if there is good cheese in the Metro, then you don't need to ask anyone!

In:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9932.2380

Natasha, thank you, I looked at everything, I will definitely buy it when I go to the Metro. I also really love aged cheeses, if you really enjoy, then from good quality !!

The sauce is just a bomb, I will definitely do it. Now in the fridge there is a chicken breast cooked in a grill-gas pan, so I think what I am missing, but this wonderful sauce! Even if I went to my husband for dinner, I'll mix the sauce, so let's try!

The sauce is just a bomb, I will definitely do it. Now in the fridge there is a chicken breast cooked in a grill-gas pan, so I think what I am missing, but this wonderful sauce! Even if I went to my husband for dinner, I'll mix the sauce, so let's try!

I will wait!

Report: I made it. I liked the sauce, they ate it with cold chicken. But I, in my opinion, overblowed the garlic, next time I promise to improve. : rose: Natasha, thank you very much

I, too, with a report, the sauce is tasty and balanced, they also ate with chicken, but there will also be nyamka for meat and vegetables

Natasha made a sauce (though I had a farm sour cream, fatty and thick), baked the pork. I cut the meat thinly and on top of the sauce, it was very tasty, though later we ate the sauce without meat. Unusual and very, very tasty. Now I will do it often. Thanks for the recipe

Well, the pork could not have been baked at all, and so would have eaten!

This is definitely Natasha, you could just taste the sauce first. And tomorrow already serve with pork. As my husband said, it's time to end your visits to the forum at the Bread Maker, or at least limit visits in time (and the son quietly inserted the word-lock the kitchen), otherwise we won't go through the door soon! Thanks again

This is definitely Natasha, you could just taste the sauce first. And tomorrow already serve with pork. As my husband said - it's time to end your visits to the forum at the Bread Maker, or at least limit visits in time (and the son quietly inserted the word-lock the kitchen), otherwise we won't go through the door soon! Thanks again

So you can expand the doorways!
And now I make the sauce often and eat it just like that. Why does he need pork, etc. No need to spoil the product with unnecessary additives!
Thank you, Natasha!

Natasha, thanks for the recipe for such a yummy! Here's how I read it immediately I wanted to. And while I ran out of balsamic for dill, I lost the recipe. I looked through your entire author's theme, no. Well, I thought of looking at the profile! Delicious sauce, thanks again

Look how nimble! I ran out and bam-bam ... I lost the recipe)))

It often happens with me too, by the way. Then I search for absolutely monstrous phrases. But it usually helps))).

Thanks for the recipe, now I often use it instead of mayonnaise, but I like it more without dill (I don't like dill at all)))

Thanks for the recipe, now I often use it instead of mayonnaise, but I like it more without dill (I don't like dill at all)))

We once ate without balsamic and mustard (in Soviet times, where to get them?). Mom put garlic and dill in sour cream. It was stuffed cabbage sauce. Stunning. Then we complicated it))). But to be honest, it's always with dill. But if this fragrant herb is somehow not very good for you - the owner is a master: we throw it out of the list of ingredients. This sauce is simple (my mom always says something simple about something simple "like cowards for twenty rubles!"))) And suffers any changes. I love dill. Some dill sandwiches are worth something)) (I laid them out here somewhere).

Oh, I also adore dill, you will need to try, just the season of fresh dill)) only balsamic vinegar should be bought.

only balsamic vinegar needs to be bought.

Or without vinegar, just make green butter (butter) with dill, garlic and parsley all for bread. True (sorry) this is no longer a sauce.

[natushka]

natushka,

Yes, that's a completely different story)) ...

I always made the sauce, but without the balsamic, and then somehow added, it turned out that this particular ingredient was missing (it always seemed to my taste that something was clearly asking for here, I did not try mustard, tomorrow I will go on purpose) I have vinegar not expensive, but for our village it is expensive too. When I asked for balsamic vinegar not for 50 rubles, but for almost 200, the woman of the saleswoman's eyes went up to her forehead.
And yesterday I looked at mascarpone for tiramisu, to be honest, I'm not ready for such prices ... 120-150 rubles-100 grams .. I sighed and realized that I would not make tiramisu soon ..)))