Sour Cream Sauce (for Chicken, Salmon and more)

Sos Śmietanowy z Mąką / Zasmażkowy

Sour Cream Sauce (in Polish: ‘sos śmietanowy’, pron.: ‘sus shmye-tanovyh’) can be whipped up in a saucepan literally within minutes. It makes a great savoury topping for a variety of dishes; pairing nicely with poultry, fish, pasta, kluski, pierogi and many more.

It’s a really basic sauce, made with simple ingredients you already have in your fridge and pantry: butter, flour, stock, sour cream and seasoning – and that’s it!

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

Do you need any special ingredients or equipment to make this Sour Cream Sauce?

No, all of the ingredients should be easily available in any major supermarket. All you need is butter, all-purpose flour, vegetable stock, sour cream and some basic seasoning.

Sour cream:
In the US, select a regular sour cream, containing approx. 20% fat.
In the UK, opt-in for soured cream.
In Poland, get ‘śmietana 18%’, it’s usually sold in yellow packaging, regardless of the brand.

Vegetable stock: You can use a ready-made stock, straight from a carton. It’s important to note, that this type of product isn’t available in some parts of the world (Poland included). 

Therefore, you’ll need to prepare a homemade stock or broth yourself in advance. I recommend cooking a large batch in “one go” and freezing it in small containers for later use.

Equipment-wise, all you need is a saucepan or a frying pan; spatula and/or a whisk.

What should you serve with this Sour Cream Sauce?

Sour Cream Sauce has a really mild flavour and goes well with nearly every dish. It can be served hot or cold.

Try it alongside boiled eggs, poultry (for instance: a roasted goose), various roasts or fish dishes – either oven-baked, grilled or pan-fried (salmon, trout or white fish are all good choices). 

You can incorporate this sauce directly into the dish; for example by stirring it into pasta, or into the casserole (just before baking).

Sour Cream Sauce can be also treated as a topping for kluski, Pierogi, Placki Ziemniaczane or baked potatoes. Another idea is to use it for dipping fresh veggies, breaded chicken, pizza slices and whatever else you can think of. 

Serving suggestion: Polish Potato Pancakes served with Sour Cream Sauce
Placki Ziemniaczane with served Sour Cream Sauce

Can you make this Sour Cream Sauce another way?

Yes, you can easily transform this sauce into:

  • Sour Cream Mustard Sauce: stir in 2-3 tablespoons of mustard of your choice. For sharper, bolder flavour, go for English or hot mustard.
  • Sour Cream Dill Sauce: stir in 2-3 tablespoons of chopped fresh dill, ideally at the very end, and just before serving.
  • Sour Cream Cheese Sauce: stir in 2-3 handfuls of grated cheese of your choice (e.g. cheddar, gouda) near the end of cooking. 

Pro tip: You brighten up the flavour by adding just a squeeze of lemon juice.

What diets is this Sour Cream Sauce suitable for?

This recipe is suitable for vegetarians, just make sure to use vegetable stock.

How long can you keep this Sour Cream Sauce in the fridge?

Once you serve it, don’t keep it out at room temperature for more than 2-3 hours.

You can store any leftovers in the fridge. Move the sauce into a container with a lid, or simply wrap your sauceboat or dipping bowl with cling film. Refrigerate for up to 2 days.

Can I freeze this Sour Cream Sauce?

No, I don’t recommend freezing this recipe. The sauce will change its texture and palatability, as the ingredients will split and become watery.

How do I reheat this Sour Cream Sauce?

From chilled: Reheat the sauce in the saucepan, stirring frequently, over medium-low heat until hot throughout. Serve immediately.

Sour Cream Sauce on a frying pan/skillet, ready to be served with chicken, fish, pasta or another dish.
Sour Cream Sauce

Easy Sour Cream Sauce

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes

Ingredients

  • 4 tablespoons (55 g) butter
  • 3 tablespoons (24 g) all-purpose flour
  • 1 cup (240-250 ml) vegetable stock, can be replaced with meat-based stock or broth
  • 1 cup (240-250 ml) sour cream, 18-20% fat
  • 2 generous pinches salt
  • 1 pinch black pepper, freshly ground

(version 2) For Sour Cream Dill Sauce:

  • 2-3 tablespoons fresh dill; chopped

(version 3) For Sour Cream Cheese Sauce:

  • 2-3 handfuls of grated cheese of your choice (meltable kind, e.g. cheddar, gouda)

Instructions

  1. Melt the butter on a frying pan over medium-low heat.
  2. Add the flour and stir it in with a spatula or silicon whisk to form a roux. Keep on whisking!
  3. Pour in the vegetable stock, and combine it with the roux, until smooth. Increase the heat slightly and bring it to a boil; then reduce the heat.
  4. Pour in the cream and combine it until smooth. Bring it to a near-boil and season with salt and ground black pepper.
  5. If you’re making a dill or parsley sauce, now it’s a good moment to add these herbs. For a cheese sauce, and a few handfuls of grated cheese of your choice.
  6. Serve hot alongside the main course of your choice. It goes well with poultry, rabbit, casseroles, fish, kluski, pierogi, and placki ziemniaczane.
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 125mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 6g

Polish name:
Pronunciation:
Cuisine: Fusion
Region / Subregion: all-Polish
Other traditional or regional names:
Also known as (including misspellings):