Peel the garlic cloves, cut in half lengthways (remove any shoots) and cut into small pieces. Sprinkle with salt and crush and grind with the flat side of the knife.
Put sour cream, garlic and herbs (if fresh, finely chopped) in a bowl and mix. Season to taste with pepper and salt. The whole thing should go through for a couple of hours. The longer the sauce stands, the stronger it tastes like garlic. Use the salt sparingly, rather add some seasoning. I always put just enough salt on the garlic that it can be grated well. The amount of garlic and herbs is of course a matter of taste. However, one clove of garlic per cup is a ratio that experience has shown to satisfy everyone.
Tastes great with grilled meat, vegetables, bread and fondue. A firmer consistency is recommended for dipping raw vegetables or pretzel sticks (e.g. at parties). This is achieved by adding cream cheese. I. E. I replace 1-2 cups of sour cream with cream cheese, depending on how firm I want the sauce.
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