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Chive sauce

updated

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Ingredients for 4 servings:

  • 250 ml milk
  • 200 ml cream
  • 30 g butter
  • 1 bunch of chives
  • 1 tbsp, heaped vegetable stock
  • 1 tsp, leveled salt
  • n. B. Pepper, white, freshly ground
  • 2 tbsp sauce thickener
  • some nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

made quickly

Wash the chives, pat dry, and cut into small rolls. Heat the milk and butter in a saucepan, add the vegetable stock, salt, and pepper, and bring everything to a boil. Add the cream and thicken the sauce with a sauce thickener. Finally, add the chives and let it simmer briefly, but do not let it boil any further. Sprinkle with freshly grated nutmeg before serving. We serve this sauce with stuffed oven-baked chicken breast and new potatoes. With a slight variation—with 1 tablespoon of jarred horseradish, but without the nutmeg—it’s a quick and easy sauce to serve with boiled beef.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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