Step by step recipe:

1. 5 min.
   Peel, rinse and chop 1 spring onion (scallion) finely.
   
   Rinse, dry and chop parsley and coriander . The quantities are approximate: say 2-3 tablespoons of each.
   
   Chop the chives finely, including the flowers if you can to add extra flavour and an attractive touch of colour.
2. 1 min.
   Put the herbs into a bowl and add 350 g plain yoghurt.
   
   Choose a Greek-style yoghurt if possible, as this has a thick, smooth texture. Otherwise, you can use cream cheese or unsweetened fromage frais.
3. 1 min.
   Add 2 tablespoons Herb olive oil (or simply plain olive oil, if you don't have any) and the juice of ½ lemon.
   
   Salt lightly and pepper generously.
4. 1 min.
   Mix thoroughly, check the seasoning and it's ready.

Remarks:

One interesting possibility with this sauce is the hot-cold contrast: piping-hot baked potatoes, split open with a spoonful of really cold sauce in the middle - simply delightful!

Make plenty at a time, as it is always popular.

Recipes which use it: 2

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Source:

Home made.

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This recipe use (among others)

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• Spring onion (scallion): You can check-out other recipes which use it, like for example: Quiche Bretonne, Green avocado salad, Sautéd mushrooms with spring onions and cured ham, Minestrone, Baked salmon fillet, ...  [All]
• Lemon: You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pie, How to prepare purple artichokes, Cretan-style salmon , Vol-au-vent, Lemon creams, ...  [All]