It’s perfect as part of a large buffet spread and is one of those sauces that is a brilliant way to use up all your leftover dairy (yoghurt, creme fraiche, sour cream, buttermilk). Use this as a springboard for your own creation and as a basic in your sauce armoury.
For the Sauce
- 1 tbsp capers (rinsed and drained)
- 1 tbsp wholegrain mustard
- 1 tbsp chopped chives
- 1 tbsp chopped dill
- zest of 1 lemon
- 1/2 clove of garlic, crushed
- 120g (approx 1/2 cup ) Greek yoghurt
- 60g (approx 1/4 cup) creme fraiche)
- salt and pepper
- drizzle of olive oil
- 1 tbsp lemon juice (1/2 lemon depending on size)
Chop capers and add to a bowl with mustard, chopped dill and chives, lemon zest and crushed garlic.
Stir through Greek yoghurt and creme fraiche and season with salt and pepper, a drizzle of olive oil and squeeze of lemon juice.
Taste and adjust seasoning. Cover and leave in fridge until ready to use.
Have you made this dish?
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