Yoghurt Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Keith Floyd

Published 1985

  • About

Ingredients

  • ½ pint (300 ml) plain natural yoghurt (free range if possible)
  • 3 tablespoons peeled and finely ch

Method

Mix together and chill.

In the days of coaching inns British sauces were a thing to be reckoned with. There was a time when Cumberland and Somersetshire sauce, to name but two, were beautifully prepared regional garnishes to tickle the palate of the dusty traveller. Then suddenly they invented lorries and factories and our gastronomic heritage was unceremoniously dumped into bottles and