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Sour Cream Sauce

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A savory, slightly tangy sour cream sauce for all sorts of cooked meats. You can use this sour cream gravy on beef, chicken, or pork.

A few weeks back, I was making pork cutlets and trying to think of a sauce for the meat.

Honestly, I get bored of traditional brown and cream gravies and often try new things.

So, I decided to create a sauce, from the pan drippings, that used sour cream instead of heavy cream.

The finished sour cream sauce in a bowl.

Now, the recipe we’re sharing today is a slightly modified version of my own.

Best of all, Kim provided instructions on how to make the sour cream sauce with or without pan drippings.

So, shall we get started?

An aerial view of the gravy in a bowl.

How to make sour cream sauce from scratch?

First, start by warming pork chop or chicken pan drippings over low heat. Now, add in the sour cream.

Pan drippings in a cast iron skillet.

After that, pour in the Worcestershire sauce and sprinkle in the dried paprika.

Then, stir the ingredients together as they heat.

Worcestershire sauce and other ingredients added to the skillet.

Last, once they’re warm, do a taste test and add salt and pepper if needed.

The sauce can be stored, in a sealed container, in your fridge for up to 3-days.

The finished gravy in the cast iron skillet.

How to make sour cream gravy without pan drippings?

First, place a medium sized skillet over low-medium heat. Toss in the butter and let it melt.

Next, once the fat has melted, whisk in the all-purpose flour. Let the roux cook, while whisking, for 2-3 minutes.

Then, pour in the beef broth and Worcestershire sauce. Stir to combine everything.

Afterward, stir in the sour cream and ground paprika.

Last, let the gravy cook until it reaches your desired thickness. Do a taste test and add salt and pepper, if needed.

This sauce will also hold for up to 3-days when properly stored in your fridge.

That’s it, your sour cream sauce (with or without pan drippings) recipe is done!

Kim and I hope you enjoy it and wish you all the best 🙂

Tart, creamy gravy served in a white bowl.

Recipe Tips:

  • If you use vegetable broth in place of the beef broth and use a vegan or vegetarian Worcestershire, then this recipe could be vegetarian.
  • To be honest, I prefer the pan drippings version of this recipe because it’s also flavored with whatever seasonings you used on the meat. Just something to keep in mind.
  • Don’t confuse this sauce it’s Tex-Mex cousin used on enchiladas. It’s not the same sour cream sauce.
A close-up view of the sauce in a bowl.

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A close-up view of the sauce in a bowl.

Sour Cream Sauce

Yield: 1-Cup (See Notes)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

A savory, slightly tangy sour cream sauce for all sorts of cooked meats. You can use this sour cream gravy on beef, chicken, or pork.

Ingredients

Sauce Using Pan Drippings:

  • Drippings from the Pan
  • ⅓ Cup Sour Cream
  • 1 Tablespoon Worcestershire sauce
  • ¼ Teaspoon Smoked Paprika
  • Salt and Pepper to taste

Sauce without Pan Drippings:

  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons All-Purpose Flour
  • 1 Cup Beef Broth
  • 1 Tablespoon Worcestershire sauce
  • ⅓ Cup Sour Cream
  • ¼ Teaspoon Paprika
  • Salt and pepper to taste

Instructions

With the Pan Drippings:

Place the pan with drippings on the stove top over low heat. Add the sour cream, Worcestershire sauce, and paprika. Stir to combine.

Taste, and season with salt and pepper. Serve over your favorite pork, chicken, or beef.

Store any leftovers in the refrigerator for up to 3 days

Without the Pan Drippings:

Heat a medium skillet over low-medium heat. Add the butter, and allow it to melt. Whisk in the flour until well combined. Continue whisking for 2 to 3 minutes.

Pour in the beef broth and Worcestershire sauce. Whisk until smooth and thickened, then add the sour cream and paprika. Taste, and season with salt and pepper.

Serve with your favorite pork, chicken, or beef.

Store any leftovers in the refrigerator for up to 3 days.

Notes

Yields: ½ cup to 1 ½ cups depending on which type is made. Serves: 4 to 12 (about 1 ounce each)

The calories listed are an approximation based on the ingredients in the recipe card and the serving size listed. Actual calories will vary. For more information and tips, please refer to the post.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 156mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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