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Creamy chive sauce in a bowl with fresh chives.
Simple and tasty creamy sauce with chives

Creamy Chive Sauce

Author: Flavelo
Recipes Sauces and Gravies
The taste of spring bottled. The fresh, pungent-green taste of chives brings life to even the dullest plain cut. This sauce is the saviour of quick suppers: whilst meat fries, the sauce is ready. Lemon juice is key here: it highlights chive freshness and counterbalances heavy cream.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan: For cooking.
  • Knife and chopping board: For chopping chives.
  • Whisk: For lump-free mixing.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Cut chives into small rings.

Tip: Use a sharp knife or kitchen scissors so as not to crush the stems, keeping juicy flavour inside.
2 ✓

Melt butter, mix in flour, and fry until pale (roux).

Tip: Pale roux is a neutral thickener, not overpowering the herb.
3 ✓

Pour in cream, whisk until smooth. Cook until thickened (approx 3-4 minutes).

Tip: Stir constantly as creamy roux tends to catch on the bottom.
4 ✓

Remove from heat. Season with salt, pepper, lemon juice. Stir in chives.

Tip: Never boil chives! Hot sauce softens them enough; boiling loses colour and taste.
5 ✓

Serve immediately.

Tip: If left to stand, onion releases juice, potentially thinning sauce or forming skin.

Recipe FAQ

Can I use dried chives?
Only in emergency. Dried chives can taste 'hay-like' and lack fresh crunch. Frozen chives are a better alternative.
Can I serve on pasta?
Yes, mixed with salmon and pasta you get a complete main meal.

Ingredients

  • 200 ml single cream (or cooking cream)
  • 1 bunch fresh chives
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 0.5 tsp salt
  • 0.25 tsp ground white pepper
  • 1 tsp lemon juice