Cream and herb dressing

Ingredients for 1 servings:

• 2 cups of cream, 200g each
• 2 cups of crème fraîche, 200g each
• 1 cup sour cream, 150g
• 2 tbsp herb vinegar
• 2 spring onions
• 1 bunch of dill
• 1 bunch of chives
• 1 bunch of parsley
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Suitable for carafes on the buffet or for large numbers of guests

Whisk the cream with the crème fraîche, sour cream, and herb vinegar until smooth. Wash the herbs and chop them finely, which is easiest with a mincing knife, and add them to the dressing. Wash the spring onions, slice them into rings, and fold them in. Season with salt and pepper. Tip: I always use sea salt instead of regular salt. It doesn’t taste salty, and it’s also free of additives, gluten, lactose, or milk protein. If desired, you can stir in a little tomato ketchup. It adds a touch of color and sweetness. The sauce goes well with all green salads, cucumbers, peppers, or tomatoes.