On 7/16/2011 6:02 PM, Jim Elbrecht wrote:

> Cheryl-- did you try that sauce? We just had it [with some frozen
> pierogies]. It is good. . . but next time around I'm tripling the
> garlic, quadrupling the sour cream and cutting the broth in half.
>
> Here are the ingredients as written;
> 3 tablespoons butter
> 2 cloves garlic, finely chopped
> 2 tablespoons flour
> 1-3/4 cup chicken broth (either homemade or low-sodium)
> 1/2 teaspoon salt
> 1/4 teaspoon white pepper
> 1/4 cup sour cream
> 1/3 cup chives
> xxxxx
>
> I used 3 [large, strong] cloves of garlic, but otherwise followed the
> recipe. It is a good gravy-- and I think it would be great with
> some mushrooms sauteed in with the garlic-- but the broth was the
> strongest flavor that came through.

I did. I made the sauce before I knew I didn't have enough flour for
the pierogi. I used the sauce over egg noodles.