- sour cream - 1/2 cup
- buttermilk - 2 st. spoons
- finely grated lemon zest - 1 teaspoon
- fresh lemon juice - 1 teaspoon
- chopped fresh green onions - 1 st. a spoon
- chopped fresh parsley - 1 st. a spoon
- chopped fresh dill - 1 st. a spoon
- mustard - 1/2 teaspoonfuls
- salt, and also more to taste - 1/2 teaspoons
- freshly ground pepper, and also more to taste - 1/2 teaspoonfuls
- Raw vegetables such as carrots, radishes, asparagus, cauliflower and cherry tomatoes - - To taste
Mix in a bowl of green onions, parsley and dill. Add sour cream, buttermilk, lemon zest, lemon juice, mustard and mix all the ingredients. Season with salt and pepper. If necessary, add more salt and pepper to taste. Cover the bowl with a lid and cool for 15 minutes (or put in the refrigerator overnight). Cut into carrots, radishes, asparagus, cauliflower and cherry tomatoes strips. Serve sauce chilled with sliced ​​vegetables.
Servings: 1