Use The Last Bit Of Sour Cream To Thicken Dressings And Vinaigrettes

Just a drizzle of sour cream can add richness to soups and grilled veggies, but that last bit of acidulated dairy can also be whipped into homemade dressings and vinaigrettes to add body and creaminess.

Photo by City Foodsters.

Epicurious likes to mix it up by swapping out creme fraiche for sour cream in their buttermilk aioli, but you can bulk up almost any salad dressing with just a spoonful. Just scrape out the last bit, and add to a mixture of oil, vinegar and spicy-sweet mustard (or whatever other flavourings you crave), for a tangy, creamy, delicious elixir, perfect for drizzling all over your favourite salads.

How to Use Up That Sour Cream in Your Fridge [Epicurious]


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