This sauce is traditionally made in the springtime when the herbs are at their most fragrant. It makes a lovely accompaniment to cold chicken.
100g/3½oz mixed herbs (such as parsley, chives, cress, sorrel, chervil, borage and salad burnet)
100g/3½oz soured cream
½ dill pickle, finely chopped
2 free-range boiled eggs, finely chopped
20g/¾oz finely chopped onion
2 tsp German mustard
½ lemon, zest and juice
a little dill pickle water
salt and pepper
Finely chop all the herbs until they almost become a thick paste, then place in a large bowl.
Mix in the soured cream and mayonnaise. Add the dill pickle, boiled egg and onion.
Add the mustard, a pinch of sugar and a squeeze of lemon juice.
Grate a little lemon zest into the bowl and add enough dill pickle water to loosen the mixture to the consistency of thick cream. Season with salt and pepper.
Serve cold with boiled potatoes and two boiled eggs sliced in half.
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