This is kind of a sauce, kind of a condiment, kind of an accompiment. But it’s all great.
Mix half a cup of creme fraiche with half a cup of yoghurt. Then add a big handful of finely-chopped chives, and about three-quarters of that amount of either fennel tops or dill. A pinch of salt. That’s it.
I’m trying to keep the measurements a bit vague so you can scale it up and down to meet your own needs. The amounts above will give you enough for two, with enough for leftovers afterwards. As long as you keep to half and half yog and creme for a spoonably thick texture, and enough greenery to make it interesting, you could make enough to feed an army.
Tweak it if you like. Don’t got fennel or dill? Maybe some parsley or chervil. Perhaps a little cucumber might be nice to make it more of a salsa.
Goes great with chicken, grilled fish, on a burger or steak, hell, I dunno. It’s your dinner. I’m just trying to help you out a little here.
EXCUSES AND HALF TRUTHS 