Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 1/2 tsp (3g) onion powder
  • 1 1/2 cups (355ml) beef or chicken stock (low sodium)
  • 1 tsp (5ml) Worcestershire sauce or lemon juice
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 3/4 cup (180g) full-fat sour cream, room temperature
  • 1 tbsp (15ml) fresh parsley, finely chopped

Instructions:

  1. Melt the butter over medium heat in a saucepan.
  2. Whisk in the flour and onion powder once the butter bubbles. Stir constantly for 1-2 minutes until the mixture smells nutty and turns a pale golden color. Note: Don't let it brown or the sauce will lose its ivory look.
  3. Pour in the stock in three separate stages. Whisk vigorously after each addition to eliminate lumps.
  4. Stir in the Worcestershire sauce, salt, and pepper.
  5. Simmer for 3-5 minutes until the sauce thickens and looks glossy.
  6. Remove the pan from the heat. This is a vital step to avoid overcooking the dairy.
  7. Scoop 2 tablespoons of the hot sauce into a small bowl with the room temperature sour cream. Whisk these together to temper the cream.
  8. Pour the tempered mixture back into the saucepan. Whisk until the German Sour Cream Sauce is ivory colored and smooth.
  9. Stir in the fresh parsley just before serving.
  10. Pour immediately over your protein while it's hot.