Cold Green Sauce

Cold green sauce © kvalifood.com

Cold green sauce is a versatile herb sauce made from crème fraîche, ymer and a good handful of mixed herbs. It goes with almost everything — boiled vegetables, fish, cold and hot meat, fondue. Use at least three or four kinds of herbs for the best flavour.

Ingredients

Yields 4 servings

  • ¾ dl crème fraîche
  • ¾ dl ymer (or all ymer)
  • 3 tbsp chopped mixed herbs (at least 3–4 varieties: parsley, dill, sage, tarragon, watercress, marjoram, basil, chives)
  • salt
  • white pepper

Directions

Mix the sauce

Stir together the crème fraîche, ymer and chopped herbs. Season with salt and white pepper.

Serving

Serve cold with boiled vegetables, fish (poached, fried or smoked), meat, fondue, etc.

Notes

  • Use at least 3–4 different herbs for the best flavour — it is the combination that makes the sauce.
  • Ymer can be replaced with Greek yoghurt or quark.
  • If the sauce is made a little thicker, it works as a dip for vegetable sticks and bread.
  • The sauce keeps in the fridge for 1–2 days, but loses a little freshness.
  • Add a few drops of lemon juice for extra freshness.