The Semi-German Green Sauce

• 2 cups packed sorrel
• 1 1/2 cups packed chives
• 1 cup packed parsley
• 1/2 cup packed dill
• 1/4 cup packed tarragon
• 6 to 8 tablespoons Greek yogurt
• 6 to 8 tablespoons creme fraiche (or European-style sour cream)
• 4 to 6 tablespoons buttermilk
• 4 hard boiled eggs
• 2 tablespoons sunflower (or other neutral) oil
• Salt and freshly ground pepper

1. Sieve or puree the egg yolks. (Keep the whites for another use.) Slowly add the oil and mix to form a smooth paste. Add the creme fraiche and mix well, until creamy.
2. Chop all the herbs very finely. Add the yogurt and buttermilk and mix well. (Alternatively, you can mix the herbs, buttermilk, and yogurt, and then chop in a food processor. Make sure you do not over-process.) Add the creamy egg base, and mix well until fully combined. Season with salt and pepper, and if needed, adjust by adding more yogurt, buttermilk, or sour cream, according to taste.
3. Boil some veggies, fish, or eggs, or grill some lamb, and serve.

sorrel, chives, parsley, dill, tarragon, greek yogurt, crueme fraueeche, buttermilk, eggs, sunflower, salt

Taken from food52.com/recipes/22762-the-semi-german-green-sauce (may not work)