The Semi-German Green Sauce

Step 1

Sieve or purée the egg yolks. (Keep the whites for another use.) Slowly add the oil and mix to form a smooth paste. Add the crème fraîche and mix well, until creamy.

Step 2

Chop all the herbs very finely. Add the yogurt and buttermilk and mix well. (Alternatively, you can mix the herbs, buttermilk, and yogurt, and then chop in a food processor. Make sure you do not over-process.) Add the creamy egg base, and mix well until fully combined. Season with salt and pepper, and if needed, adjust by adding more yogurt, buttermilk, or sour cream, according to taste.

Step 3

Boil some veggies, fish, or eggs, or grill some lamb, and serve.