Chive Sauce (Czech Pažitková omáčka)
A warm Czech chive sauce with a silky, velouté-like consistency. Made from an onion roux, broth, and heavy cream, finished with fresh chives and a touch of lemon juice.
Servings 4
Calories 211kcal
Ingredients
- 2 Tablespoons chives fresh
- 1 onion
- ½ stick unsalted butter
- 2 Tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth) at room temperature
- 6 Tablespoons heavy cream 30-33% fat content
- ½ Tablespoon lemon juice
- ¼ teaspoon black pepper freshly ground
- salt depends on the broth saltiness
Instructions
- Peel 1 onion and chop it finely. Chop 2 Tablespoons chives as well and set both aside.
- In a saucepan with high sides, heat ½ stick unsalted butter over medium. heat.
- Add the chopped onion and cook, stirring constantly, until translucent, about 3–5 minutes. Do not let it brown, as pažitková omáčka is meant to stay light in color.
- Add 2 Tablespoons all-purpose flour. Fry while stirring for about a minute.
- Gradually pour in 2 cups chicken broth while whisking constantly to prevent lumps. A few small lumps are fine, as the sauce will be blended later.
- Season with salt and ¼ teaspoon black pepper. Let the sauce simmer uncovered for 15 minutes, stirring occasionally so the flour does not settle and burn on the bottom.
- Stir in 6 Tablespoons heavy cream and heat briefly for a few seconds.
- Remove the sauce from the heat and blend until smooth.
- Stir in the chopped chives and ½ Tablespoon lemon juice. Taste and add more salt if needed, depending on how salty your broth is. Do not boil the sauce again. Keep it warm over low heat until ready to serve.
Notes
- Makes 4 portions.
- SERVING: Pažitková omáčka is a wonderfully versatile Czech sauce that can be served in several traditional ways. For a light spring meal, pair it with boiled potatoes and a halved hard-boiled egg. For a more festive Czech-style plate, serve the sauce with boiled beef and bread dumplings.
- Storage: The sauce keeps well in the refrigerator for up to 2-3 days. Let the sauce cool to room temperature, then transfer it to an airtight container and refrigerate.
- Freezing: I don't recommend freezing this sauce. Heavy cream can separate and turn grainy when thawed, and the fresh chives will lose their bright flavor and color. This is a sauce best made fresh and enjoyed within a couple of days.
- Sauces thickened with roux become thicker overnight. When reheating, stir in a little water to loosen the sauce and warm gently over low heat. Do not boil, or the fresh chive flavor may fade.
- TIP ON BLENDING: I usually transfer the sauce to a smaller container and blend it with an immersion blender before returning it to the saucepan.
Nutrition
Calories: 211kcal | Carbohydrates: 7g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 451mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 0.4mg