Sour Cream Seasoning (Chive Blend)

Ingredients

• 1 cup (packed) Fresh chives (Wash, pat dry, and remove any wilted stems)
• 1/2 cup Non‑fat milk powder (Provides the creamy base)
• 2 tablespoons Onion powder
• 1 teaspoon Black pepper (Freshly ground for best flavor)
• 1/2 teaspoon Citric acid (Gives the signature tang)
• 1 teaspoon Salt
• 1 teaspoon Granulated sugar

Instructions

1. Dehydrate the chives

   Spread the washed and thoroughly dried chives in a single layer on the dehydrator trays. Set the dehydrator to 115°F (46°C) and run for 8‑12 hours, or until the chives are completely brittle.

   Time: PT12H

   Temperature: 115°F

2. Rough‑chop the dried chives

   Transfer the fully dried chives to a cutting board and give them a rough chop to make blending easier.

   Time: PT5M

3. Blend chives with salt and sugar

   Place the chopped chives, salt, and sugar into the blender. Pulse until a smooth paste forms; add a splash of water only if the mixture is too dry.

   Time: PT2M

4. Mix the dry powder blend

   In a mixing bowl combine milk powder, onion powder, black pepper, and citric acid. Stir until evenly distributed.

   Time: PT3M

5. Combine paste and dry blend

   Add the dry powder mixture to the blender with the chive paste. Pulse a few times just until everything is uniformly incorporated.

   Time: PT2M

6. Package the seasoning

   Spoon the finished seasoning into an airtight jar, label with date, and store as directed.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh chives: Parsley, Green onions
• Instead of Non‑fat milk powder: Whey powder, Soy milk powder
• Instead of Onion powder: Dried minced onion
• Instead of Black pepper: White pepper
• Instead of Citric acid: Lemon juice powder, Lemon zest (use less)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Granulated sugar: Honey (use less)

Equipment Needed

• Food dehydrator
• Sharp knife
• Cutting board
• Blender or food processor
• Mixing bowl
• Measuring spoons/cups
• Airtight storage jar

Critical Steps — Do Not Skip

• Ensure chives are completely dehydrated before blending
• Blend chives to a smooth paste to avoid grainy texture
• Combine dry powder and paste only briefly to keep flavor bright

Chef Tips from the Video

• For an extra herb kick, add a pinch of dried dill or parsley to the dry blend
• Toast the milk powder lightly (30 seconds at 300°F) before mixing for a nuttier flavor

Troubleshooting

Storage

Refrigerator: Up to 1 month in a sealed jar

Freezer: Up to 3 months for best flavor

Room temperature: Up to 6 months in a cool, dry pantry

Make-Ahead Tips

• The seasoning keeps well for months, so make a big batch and store in the freezer for long‑term use
• Label the jar with the production date for quick inventory