Coriander sauce

Ingredients

• 16 g (1 cup)fresh coriander leaves
• 240 g (1 cup)sour cream
• 15 ml (1 tablespoon)oil
• 1.25 ml (1/4 teaspoon)salt
• 1/2 lemonlemon
• 1.25 ml (1/4 teaspoon)garlic paste
• 2.5 ml (1/2 teaspoon)garlic powder

Instructions

1. 1

   Mix the ingredients

   Chop the coriander into smaller pieces and put it in a medium bowl with the oil. Squeeze the lemon over it and mix. Add the sour cream, garlic powder and salt.

2. 2

   Blend until smooth

   Use a hand blender or food processor to blend for about 2 minutes, or until the sauce is smoother. Add the garlic paste and blend again. Serve straight away.

What is coriander sauce?

Coriander sauce is a fresh, herb-led condiment that can be served as a dip, dressing or accompaniment. This version combines coriander and lemon with sour cream for a creamy texture and a bright, savoury flavour.

The recipe is listed as American-style, but it does not rely on a complicated regional technique. Its appeal is the quick blend of familiar ingredients into a sauce for meat, fish or salads.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 6g protein, 12g carbs, 59g fat.

The coriander contributes very little energy, while the sour cream and oil are the main sources of fat; the sour cream also provides some protein. The lemon and garlic add flavour, and the carbohydrate content is modest. Pair a serving with lean protein and vegetables for a more balanced plate.

The ingredients that shape the flavour

Fresh coriander: Chopping the leaves before blending helps them combine evenly with the other ingredients. Use leaves and tender stems for a pronounced herbal flavour.

Sour cream: This gives the sauce its creamy body and softens the sharper notes of lemon and garlic.

Lemon and garlic: Lemon juice adds freshness, while garlic powder and garlic paste bring two layers of savoury flavour.

Getting a smooth consistency

Blend for about 2 minutes, as directed, checking the texture as you go. A hand blender or food processor will break down the coriander and smooth it through the sour cream.

Add the garlic paste after the first blend, then mix again so it is distributed throughout the sauce.

Balancing the flavour

Lemon: Squeeze it over the coriander before adding the sour cream, as in the method. This helps the juice mix through the chopped herbs.

Seasoning: Salt and garlic powder go in with the sour cream. The quantities are modest, so taste the finished sauce and adjust only if needed.

When to serve it

This sauce is intended to be served immediately after blending. Its cool, creamy texture makes it an easy contrast for cooked meat or fish.

For salads, use it as a dressing or serve it alongside for dipping. If it feels too thick for your salad, stir in a little water until it reaches the consistency you want.

Making it for a gathering

The recipe makes 16 servings and takes about 5 minutes in total. Chop the coriander and measure the ingredients before blending to keep the preparation straightforward.

For the smoothest result, blend in a container that is wide enough for your hand blender or use a food processor. Serve soon after blending for the freshest herb flavour.

Recipe notes & tips

• Chop the coriander before adding it to the bowl so it is easier to blend.
• Squeeze the lemon over the herbs and oil before adding the sour cream.
• Blend for about 2 minutes, then check whether the texture is smooth enough.
• Add the garlic paste after the first blend, following the recipe's order.
• Serve immediately for the freshest coriander flavour.

Variations

• More lemon: Add a little extra juice for a sharper, brighter sauce.
• Fresh garlic: Replace the garlic powder with a small amount of finely grated garlic.
• Herb blend: Blend in a little parsley alongside the coriander.
• Spicy version: Add a small piece of fresh chilli before blending.
• Thinner dressing: Stir in water a little at a time until pourable.

Common mistakes to avoid

• Large coriander pieces: Chop the leaves first so they blend more evenly.
• Uneven seasoning: Blend the salt and garlic powder with the sour cream rather than adding them at the end.
• Stopping too soon: Blend for about 2 minutes and check for a smoother consistency.
• Adding garlic paste too early: Stir it in after the first blend, as directed.
• Leaving it out: Serve promptly, or refrigerate it rather than keeping a sour-cream sauce at room temperature.

How to store

Store leftover sauce in a covered container in the refrigerator and use within 3–4 days. Stir before serving; it is best served cold, so reheating is not necessary.

Frequently asked questions