John Myers
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Whitsun Herb Sauce
The perfect whitsun herb sauce recipe with a picture and simple step-by-step instructions.
- 2 piece Gouda cheese slices, crushed
- 200 g Sour cream
- 200 g Yogurt 1.5%
- 1 tbsp Rapeseed oil
- 1 tbsp Chives
- 5 g ‘Petersilie
- 5 g Dill
- 5 g Cress (garden cress)
- 5 g Pimpinelle
- 5 g Lovage
- 5 g Wild garlic leaves
- 5 g Rosemary
- 5 g Basil
- 5 g Lemongrass
- 10 ml Milk
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
Whitsun herb sauce:
- Pluck all herbs, harvest them or buy them from the market and rinse them fresh and chop them together finely or chop them up with the food processor. Add the cheese, sour cream, yogurt and rapeseed oil and stir.
Use:
- For egg dishes and with grilled fish and meat, grilled potatoes or French fries.
Storage:
- As with all fresh produce, keep it in a closed container in the refrigerator for approx. 3 days until it is used.
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