Grassi's light herb sauce with sour cream

Ingredients for 2 servings:

• 1 cup sour cream (200 g)
• 1 pot of 3.5% fat yogurt (200 g)
• ½ bunch chives, finely chopped
• ½ bunch parsley, flat, finely chopped
• 1 shallot(s), finely chopped
• 1 tbsp chervil, finely chopped
• 1 garlic clove(s), finely chopped
• 1 dashes lemon juice, freshly squeezed, never from the bottle
• Salt and pepper, from the mill
• Chili, from the mill
• possibly nutmeg, freshly grated
• e.g. Worcestershire sauce
• 2 eggs, hard-boiled
• 1 tbsp horseradish, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with asparagus, new potatoes, on pancakes or just like that

Mix together the sour cream, yogurt, herbs, shallots, and garlic and season with spices. The herbs can vary, of course—just as you like. If you like, add a splash of Worcestershire sauce. Option 1: Finely chop 2 hard-boiled eggs and stir into the sauce. Tastes great with asparagus and potatoes. Option 2: Mix in finely grated horseradish. Tastes great with salmon on pancakes. We often have this type of sauce, especially in the summer. We often eat it with asparagus, but also simply as a topping for potatoes or as a dip with good bread. Depending on what I have leftovers in the fridge, I sometimes mix in radishes or small diced bell peppers. The sauce is also very quick to prepare with frozen herbs.