This is from Darren McGrady’s book Eating Royally. It was Princess Diana’s favorite salad dressing and has become mine as well. One summer I made this the whole week I spent with my parents because mOm has a huge pot of chives and I was going chive-happy. Whenever I can find fresh chives I mix up a batch of this dressing. It is wonderful to use as a dip for steamed artichokes as well.
Chive Cream Dressing
1/4 Knorr chicken bouillon cube
1/4 c milk
1/2 c plain yogurt
2 T chopped fresh chives
1/2 lemon, juiced
salt and pepper
Dissolve bouillon cube in water in a small saucepan and remove from heat. Thin the yogurt with milk in a bowl and whisk in the warm broth. Add chives and lemon juice, salt and pepper to taste.
Chill if not using right away, keeps for 3 days.
Original Recipe
Because of my egg allergy, using mayonnaise is no longer possible, so here is the original recipe for those of you who are not limited:
1/4 Knorr chicken bouillon cube
1/4 c water
1/2 c mayonnaise
2 T chopped fresh chives
1/2 lemon, juiced
salt and pepper
Dissolve bouillon cube in water in a small saucepan and remove from heat. Stir the mayonnaise in a bowl and whisk in the warm broth. Add chives and lemon juice, salt and pepper to taste.
Heather in SF 
