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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
Sauces and Gravies Recipes
The taste of spring in a bottle. The fresh, sharp-green flavor of chives breathes life into the dullest plain cutlet. This sauce is a weeknight savior: ready in the time it takes the meat to fry. Lemon juice is a key player here: highlights chive freshness and balances cream heaviness.
🕒 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 board: For chopping chives.
  • Whisk: For lump-free mixing.

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Cut chives into small rings.

Tip: Use a sharp knife or kitchen scissors so you don't crush the stems, keeping flavor juice inside.
2 ✓

Melt butter, stir in flour, and cook until light blonde (roux).

Tip: Light roux is a neutral thickener that doesn't overpower the herb.
3 ✓

Pour in cream and whisk smooth. Cook until thickened (approx 3-4 mins).

Tip: Stir constantly because cream 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, but boiling kills color and flavor.
5 ✓

Serve immediately.

Tip: If left standing, onion may release water thinning the sauce, or a skin may form.

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, mix with salmon and pasta for a complete main dish.

Ingredients

  • 3/4 cup Heavy Cream
  • 1 bunch Fresh Chives
  • 1 tbsp Butter
  • 1 tbsp All-Purpose Flour
  • 1/2 tsp Salt
  • 1/4 tsp Ground White Pepper
  • 1 tsp Lemon Juice