This sour cream mint sauce has a very clean mint flavor and a nice tartness from rice vinegar. It's much creamier than a yogurt mint sauce and doesn't have that intense sourness of yogurt. The only additional ingredient (besides salt) that I added is ground coriander, which adds a subtle floral background flavor that works nicely with the freshness of the mint.
My ingredient notes:
I initially made this recipe with lemon juice but found that the citrus flavor distracted from the mint and the coriander. Rice vinegar gives this sauce the needed tartness but without the interference of a citrus flavor.
Full Recipe
Sour Cream Mint Sauce
This creamy mint sauce has a delicious, fresh flavor and pairs well with grilled red meat. Makes about ½ cup of sauce.
Print Pin Rate Servings: 2
Calories: 125kcal
Equipment:
- mini food processor
- measuring cups and spoon
Ingredients:
- ½ cup sour cream
- ½ cup packed fresh mint leaves
- ⅛ teaspoon table salt
- ¾ teaspoon unseasoned rice vinegar
- 1 teaspoon ground coriander
Instructions:
- Add sour cream and mint to a mini food processor. Process until the mint is finely chopped, then transfer to a bowl.
- Stir in salt, rice vinegar and coriander. Keep refrigerated until ready to serve.
Notes:
Storage: Keep this sauce in an airtight container in the fridge for up to 3 days.
Nutrition:
Calories: 125kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 167mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 836IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg
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