Aromas from the land of the Riviera,
on your tables... with love

Chive Salsa

3 table spoons of freshly chopped chives
15g butter
1 spring onion
25g flour
1/2 cup of milk
2 tablespoons of yoghurt
1 pinch of nutmeg
salt and pepper to taste

Clean the spring onion and let it melt in the butter.  Stir in a teaspoon of flour and mix slowly, adding the previously heated milk.  Flavour with nutmeg, salt and pepper.  Add the chopped chives and the yoghurt, mix and serve.  The salsa is ideal to accompany fish and white meat.