Best Creamy Chive Sauce Recipes

CREAMY CHIVE AND HORSERADISH SAUCE

Steps:

• Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

PORK CHOPS WITH CREAMY CHIVE SAUCE

Steps:

• In large skillet, heat oil over medium heat. Generously sprinkle both sides of pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork chops to plate; cover to keep warm.
• Add broth and cream cheese to warm skillet. Cook about 5 minutes, stirring frequently with whisk, until cheese is melted and sauce is smooth. Stir in 3 tablespoons of the chives.
• Spoon sauce over pork chops. Sprinkle with remaining 1 tablespoon chives.

HERB-CRUSTED SIRLOIN TIP ROAST W/ CREAMY HORSERADISH-CHIVE SAUCE

Steps:

• Instructions:.
• Heat oven to 325°F.
• Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
• Place roast on rack in shallow roasting pan.
• Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
• Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
• Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
• Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE

Steps:

• Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
• Season both sides of the chicken with 1/2 teaspoon salt.
• Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add the chicken and cook until golden brown, about 2 minutes per side.
• Transfer to a plate, cover and keep warm.
• Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
• Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
• Sprinkle with the remaining 1 tablespoon flour; stir to coat.
• Add wine, broth and salt; bring to a boil, stirring often.
• Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes.
• Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
• Stir in chives and serve immediately.

SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE

Steps:

• Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
• Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
• Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
• Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

VEGGIES WITH CREAMY CHIVE AND ONION SAUCE

Steps:

• Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.
• Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is melted, stirring frequently.
• Drain vegetables; place in serving dish. Top with cream cheese sauce.

LEMON CHIVE PASTA WITH CREAMY LEMON PASTA SAUCE

Steps:

• Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water. Drain and rinse with warm water.
• In a large skillet heat olive oil. When warm add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
• Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
• Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.

CREAMY CHIVE SAUCE

Steps:

• Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
• Pour in the wine and reduce by half on a high heat.
• Add the stock and reduce by half again.
• Turn the heat right down and stir in the cream.
• Simmer gently until reduced to a light, creamy consistency.
• Season to taste and serve hot.

CROCK-POT CHICKEN IN CREAMY CHIVE SAUCE

Steps:

• Put chicken breasts in bottom of crockpot. Melt margarine and add remaining ingredients. Mix well and pour over chicken. Cook on low for 4-5 hours. Make rice according to package directions and serve chicken over rice.

CHICKEN WITH CREAMY CHIVE SAUCE

Steps:

• Place chicken in a slow cooker. In a med saucepan melt the butter over med heat. Stir in the dressing mix. Stir in soup, wine and cream cheese until combined. Pour over chicken in crock pot.
• Cover and cook on low-heat setting for 4-5 hours. Serve chicken with sauce. Serve with flat noodle pasta and sprinkle with chives.

VEGGIES WITH CREAMY CHIVE AND ONION SAUCE

Steps:

• Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender. Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2-3 min. or until cream cheese is melted, stirring frequently. Drain vegetables; place in serving dish. Top with cream cheese sauce.

ALDER PLANKED BRINED SALMON WITH CREAMY DILL-CHIVE SAUCE

Steps:

• In medium bowl, combine brine ingredients and stir until salt dissolves. Set aside. Remove any pin bones from salmon. Place fish, skin side up, in a shallow, rectangular glass or stainless steel marinating dish. Pour brine over fish to completely cover. Refrigerate 2 to 3 hours. Remove salmon from brine; rinse and pat dry with paper towels. Prepare plank according to instructions. Place salmon on the plank in the barbecue, close the lid, and cook to an internal temperature of 125°F or approximately 15 to 18 minutes. The salmon will be properly cooked when it takes on a bronzed finish from salmon fat rising to the surface and its center is a light red when probed with a fork. Note that the salmon will naturally continue cooking on the plank when it's removed from the grill, so remove it sooner that you might than when cooking fish in the oven. To prepare Dill-Chive Sauce, combine all ingredients in small bowl and blend thoroughly. If desired, thin sauce with cold water. Cover sauce and refrigerate until ready to serve.

HERB-CRUSTED SIRLOIN TIP ROAST W/ CREAMY HORSERADISH-CHIVE SAUCE

Steps:

• Instructions:.
• Heat oven to 325°F.
• Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
• Place roast on rack in shallow roasting pan.
• Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
• Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
• Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
• Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.

VEGGIES WITH CREAMY CHIVE AND ONION SAUCE

Steps:

• Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.
• Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is melted, stirring frequently.
• Drain vegetables; place in serving dish. Top with cream cheese sauce.