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Close-up side view of sour cream sauce in pot with whisk.
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Simple Sour Cream Sauce (Sos Śmietanowy)

This 4-ingredient sour cream sauce is creamy, deliciously tangy and takes just minutes to cook. It is extremely versatile and can be served with a wide range of dishes including fish, chicken, pasta as well as vegetarian meals and sides.
Course Sauce
Cuisine Polish, vegetarian
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4 servings
Calories 73kcal
Author Monika Dabrowski

Equipment

  • Saucepan
  • Bowl
  • Whisk

Ingredients

  • ½ cup sour cream 15-18%
  • 1 cup vegetable/chicken stock cooled
  • 2⅓ tablespoons all-purpose/plain flour
  • 1-2 teaspoons butter
  • Pepper to taste and salt if needed
US Customary - Metric

Instructions

  • Combine flour and stock: To a medium sized bowl add the flour, 3-4 tablespoons of the stock and whisk until perfectly smooth. Whisk in the remaining stock.
  • Add sour cream: Whisk in the sour cream making sure there are no lumps in the mixture.
    TIP: It’s very important to ensure the mixture is perfectly smooth before cooking it.
  • Cook sauce: Transfer the mixture into your saucepan and cook over a medium heat, whisking all the time. When the sauce starts to thicken lower the heat and bring the mixture to a gentle boil. Simmer for about 2 minutes whisking all the time.
  • Add butter: Remove the sauce from the heat and stir in the butter. Adjust the seasoning as required and serve.

Notes

    • Use sour cream with approx. 15-18% fat content.
    • It is essential to ensure the sauce ingredients are thoroughly combined and the mixture is perfectly smooth before you cook it.
    • You can combine the sauce ingredients right in your saucepan, but I find that using a bowl to do this instead guarantees the mixture will be perfectly smooth.
    • Once cooled refrigerate the sauce, covered, for up to 4 days.
    • Reheat on the stovetop. The mixture might be lumpy to start with, but this will disappear if you whisk it vigorously as it heats.
    • Your sour cream sauce will thicken as it cools so you may want to add a little water to loosen the consistency but be careful not to add to much or the sauce will be too runny. ½ -1 tablespoon should be sufficient.
    • See post for serving suggestions and uses.
    • I do not recommend freezing this sauce as it may curdle after defrosting.

Nutrition

Serving: 1serving | Calories: 73kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 13mg | Sodium: 50mg | Potassium: 117mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 126IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.3mg