Soured cream and herb sauce

This sauce is served cold, but can accompany both hot and cold dishes.

MAKES 275ML (10FL OZ)

150ml (5fl oz) soured cream

150ml (5fl oz) natural yoghurt

2 tbsp chopped fresh herbs, (e.g.flat-leaf parsley, chives, tarragon, thyme)

salt and freshly ground black pepper

Simply mix everything together and season to taste.

VARIATION

Данный текст является ознакомительным фрагментом.