Light herb sauce


Light herb sauce
This is a very quick and easy recipe for a delicious sauce!

It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.
104 K 4.1/5 (16 reviews)
Grade this recipe:
Keywords:
Last modified on: May 20th 2015
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 400 g, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 8 min.

Step by step recipe


Stage 1 - ⌛ 5 min.
Light herb sauce : Stage 1
Peel, rinse and chop 1 spring onion (scallion) finely.

Rinse, dry and chop parsley and fresh coriander (cilantro) . 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.

Stage 2 - ⌛ 1 min.
Light herb sauce : Stage 2
Put the herbs into a bowl and add 350 g Greek yoghurt.

Otherwise, you can use cream cheese or unsweetened fromage frais.

Stage 3 - ⌛ 1 min.
Light herb sauce : Stage 3
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.

Stage 4 - ⌛ 1 min.
Light herb sauce : Stage 4
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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %30 RDI=3 %60 RDI=9 %720 RDI=40 %3,020 RDI: 40 %
Per 100 g2 RDI=1 %5 RDI=1 %10 RDI=2 %130 RDI=6 %530 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 400 g : 1.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Potatoes with smoked salmon
Potatoes with smoked salmon

This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.
75 K 15 40 min.
Potato Waffles with Smoked Salmon
Potato Waffles with Smoked Salmon

For potato waffles, the flour in the mixture for the sweet version is replaced with instant dried potato. This is a way of making delicious savoury waffles. Adding ribbons of smoked salmon, like here, turns them into a proper meal, though they can be also be served as an accompaniment.
79 K4.5 40 min.
This recipe uses (among others)
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...
October 3rd 20191.61 M 714.6 2 hours 40 min.
Fougasse with bacon and Comté
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
October 24th 2017353 K4.1 3 hours 9 min.
Preserved tomatoes
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
February 21th 2011358 K4.8 5 hours 6 min.
Chinese style chicken
Chinese style chicken
Only "chinese style", not a true chinese recipe.
February 28th 2012320 K4 1 hour 40 min.
How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
February 21th 2011267 K 24.2 1 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page