This chives sauce is one of my favorites. It´s ideal for salads (especially cucumber or lettuce) but the truth is that it has many more uses, it can be used for appetizers, for sandwiches or whatever you prefer.
This chives sauce is super original and versatile, it can be used from dressing for salads (especially green leafy salads), it also combines very well with salmon (especially in sandwiches, as a replacement or accompaniment to mayonnaise) or even as a dip , spreading french fries or rustic potatoes.
Although the recipe I´ll give you below uses cream , if you want to make a lighter version you can replace it with plain greek yogurt or sour cream (although in that case it would not be necessary to add lemon juice)
This chives sauce preserves very well in the refrigerator for one or two days. After that, a layer can form on the top as it is deducted over time, so if you want to keep it longer, you can keep it for more days by covering it with a plastic foil touching the mixture. Although it is so easy to prepare that it is better to make only the amount you´ll need.
TIP: The easiest way to cut the chives is to take with one hand the “tied” and with the other cut it with a scissors (yes! scissors, not a knife) so it is much faster and easier to be cut small and neater.
- 1 teaspoon mustard ideally that comes in wholegrain
- 3 tablespoons seedless lemon juice can put more to less according to your taste
- 4 tablespoon chives washed and chopped
- 1 cup whipping cream can be replaced by unflavored yogurt
- Fine salt and white pepper to taste
- In a well put the mustard with the lemon and with a spoon mix it well.
- Add the rest of the ingredients, that is: chives, cream, salt and pepper, mix well and enjoy!