Culinary Tip: Sour Cream in Sauces

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In sauces and soups use 1/2 and 1/2 as a substitute or add two tablespoons of cornstarch to milk – whisk over heat until it reaches the desired thickness.
Sour cream has a fat content of 18 – 20 percent, considerable less that whipping cream. Light sour cream is made from 1/2 and 1/2  – both are treated with a lactic acid culture to sour. No substitute takes the place of heavy cream, however it is good to know there are options.