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Dill and garlic sour cream sauce in a bowl, garnished with fresh dill and lemon.
Velvety sour cream sauce speckled with fresh dill and garlic

Creamy dill and garlic sour cream sauce

Author: Flavelo
Recipes Sauces and Gravies
One of Hungarian cuisine's simplest yet greatest inventions. There are no secret ingredients, just the honest taste of fresh produce. The aniseed freshness of dill and the punch of garlic meet in the embrace of rich sour cream. This sauce doesn't try to be more than it is: a perfect accompaniment that lets the main dish shine, whether it's a crispy lángos or a grilled pike-perch.
🕒 Prep Time 5 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Chopping board and sharp knife
  • Garlic press
  • Mixing bowl

Allergen Information

⚠️ Milk

Instructions

1 ✓

Prep aromatics: Wash the dill, shake off the water, and chop very finely (discard stems). Crush or grate the garlic.

Tip: Remove the green germ from the centre of the garlic if visible, as it can cause a bitter aftertaste and indigestion.
2 ✓

Mixing: In a bowl, toss the sour cream with the crushed garlic, chopped dill and salt. If using lemon juice, drip it in now.

Tip: The acidity of the lemon juice 'cuts' through the richness of the sour cream, making the flavours feel lighter and fresher.
3 ✓

Resting: Refrigerate for at least 30 minutes before serving.

Tip: Garlic and dill flavour compounds are fat-soluble. They need time to 'wander into' the fat molecules of the sour cream and permeate the whole dish.

Recipe FAQ

Can I use dried dill?
Yes, but the flavour is much duller. If using dried, crumble it with your fingers to awaken the aromas.
What makes it truly creamy?
Sour cream with at least 20% fat content. Light products create a watery effect here.

Ingredients

  • 300 g Sour cream (min. 20% fat)
  • 1 bunch Fresh dill
  • 2 cloves Garlic
  • 1 pinch Salt
  • 1 tsp Lemon juice (optional, but recommended)