Chef Risto Mikkola makes sure that the sour cream does not run out.
Cream is one of Risto Mikkola’s credit food products. Adobe Stock / AOP
Cream is one of the products that can always be found in the chef Risto Mikkola from the refrigerator.
– I always buy a couple of three jars of sour cream from the store. I use it a lot. At home, I often put a couple of spoons on my dish. It fits in with almost everything, Mikkola praises.
He likes the sour cream of acidity and the freshness it gives.
Cream is particularly well suited for salad dressing. At its simplest, you only need sour cream and salt. There you have a great sauce that fits all salads.
The cream sauce is a classic. Mikkola remembers the salad put by her mother, where the salad leaf comes with crushed eggs and sour cream.
– It’s so good. At one time, only leaf salads were on the salad shelf. It was only after them that the shops came to the Chinese cabbage, which was eaten a lot in our family, Mikkola recalls.
The sour cream sauce is juicing on the salad, acts as a dip or is a great friend of fried fish. This basic guide below is the basis for many other sauces.
For example, garlic and dill can be added to the cream sauce. Adobe Stock / AOP
Cream sauce
1 prk (200 g) cream veneer
1 tbsp of lemon juice
1 teaspoon balsam or white wine vinegar
¼ teaspoon salt
1 teaspoon of sugar
black pepper from the mill
1. Mix the sauce ingredients.
2. Serve as such or modify according to the purpose.
Prescription: Valio.fi