Chive Cream Dressing

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

(original post)

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.

 

 

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