Sour cream, bacon and chive sauce


Servings: 2 to 4
Time: 5 minutes
Uses: This goes very well with simple fish dishes, such as my salmon baked in foil. It would probably be good on baked potatoes too.
  • 1 small tub of soured cream (125 to 150g)
  • 5 rashers of lean bacon
  • 3 tbsp chopped fresh chives

  1. Grill or fry the bacon in its own fat until it's very crispy. Drain it on kitchen paper and crumble it into little bits.
  2. Stir the bacon into the soured cream with the chopped chives.

Variations: Once, having no chives, I tried it with a tablespoon of finely chopped capers and a finely chopped shallot. It was OK as a standby but the chive version is definitely superior.

 


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Modified 27 May 2000

Copyright © 1998-2000 Jill Metcalfe. All rights reversed.
All lefts converted to rights and exported to Japan.