In our house, garlic sauce like this was a staple when we had a barbecue or potatoes. My grandmother, however, never made it just for one specific dish. Whatever was left over ended up on bread the next day, with fried potatoes, or simply as a dip for vegetables. Most of the time, though, there wasn’t any left at all.
The beauty of this recipe lies in its simplicity. You don’t need a blender, you don’t have to cook anything, and you don’t need to buy any complicated ingredients. Sour cream, natural yogurt, fresh chives, and plenty of garlic form the base. Everything is simply mixed together, and the sauce is basically ready.
The actual preparation takes barely more than three minutes. Nevertheless, I recommend letting the sauce chill in the refrigerator afterwards. It tastes good right after mixing, but after two or three hours the garlic flavor blends much better with the sour cream and yogurt.
Especially with the garlic, everyone can decide for themselves how strong they want the sauce to be. The original family recipe really doesn’t skimp on it. If you love garlic, feel free to be generous. If you prefer a milder sauce, start with fewer cloves and then add more to taste.
Ingredients
200 g sour cream,
120 ml unsweetened natural yogurt,
1 bunch fresh chives,
6–10 garlic cloves (to taste),
1 good pinch of salt,
some freshly ground pepper,
1 tsp lemon juice (optional)
