2 c. cream
1 c. yogurt
Optional: some buttermilk to stir smooth

Add 1 tablespoon each of the following finely chopped herbs: lemon balm, parsley, dill, chives, pimpernel, borage, chervil, watercress and a finely chopped onion to the cream. Add salt and freshly ground pepper to taste. Serve with potatoes in the jackets and hard-boiled eggs. Another version of "green sauce" recommends the following:

GRIE SOSS:

In 1/2 liter of thick sour cream add according to taste these finely minced herbs: chives, borage, pimpernel, dill, sorrel, lemon balm. Cube 2 hard-boiled eggs and add to sauce. Serve with boiled potatoes and boiled beef.