Grandma`s Chives Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 egg (s)
- 500 ml milk
- 1 cup sour cream
- 1 bunch chives
- 2 tablespoon oil, neutral in taste
- 100 ml vinegar (7-herb vinegar from Kühne)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard, then let them cool and dice.
- Put the sour cream in a bowl and fill up with the milk. Wash the chives, shake dry, cut into rolls and add. Stir in about 1-2 tablespoons of oil and 100 ml of 7-herb vinegar and season well with salt and pepper. Mix well, then add the egg cubes and let everything steep in the refrigerator.
- Grandma`s chives sauce is eaten cold with jacket potatoes.
- It is a typical spring or summer meal. Quickly made, very refreshing and a great way to use leftovers for too many Easter eggs.
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