Sour Cream Sauce with Leek
A creamy sour cream sauce with leek gives mild acidity, rounded richness and fresh flavor to both fish and traditional dinners. This recipe for sour cream sauce…
Ingredienser
Instructions
Rinse the leek well and finely chop the pale part and a little of the green part.
Melt the butter in a saucepan over medium heat.
Sprinkle the flour over the butter and stir into an even mixture. Let it cook for about 30 seconds without coloring.
Gradually add whole milk while stirring, until you have a smooth sauce without lumps.
Let the sauce simmer for 2 to 3 minutes, until it starts to thicken.
Stir in sour cream and leek.
Let the sauce cook gently over low heat for 3 to 5 minutes, until the leek is soft. The sauce should not boil hard after the sour cream is added.
Season with lemon juice, salt and pepper.
Adjust with a little more milk if you want a thinner sauce.
Nutrition per serving
Energi ca. 285 kcal
Protein 4.5 g
Fett 26.9 g
Karbohydrater 7.6 g
Fiber 0.4 g
Sukker 6.6 g
Salt 0.8 g
Tips & tricks
Do not let the sauce boil hard after the sour cream is added. Low heat gives a smoother texture and prevents the sauce from becoming grainy.
Did you know?
Sour cream sauce with leek gets a good balance between mild acidity, creamy texture and light onion sweetness. A simple roux makes the sauce smooth and rich, while lemon adds freshness at the end. The sauce works especially well with fish because it is rounded without becoming too heavy.
