(adapted from More Recipes from a Kitchen Garden by Renee Shepherd)
This lovely light green sauce can be modified in a lot of interesting ways, adding herbs like basil and dill, changing the carriers from mayonnaise to all yogurt, sour cream, creme fraiche, etc. You will love it on salmon, vegetables, potatoes and especially on freshly roasted asparagus.
1 c. any combination of plain Greek yogurt, mayonnaise, sour cream
1 c. fresh sorrel with stems removed and leaves chopped
1 T. soy sauce or 1 t. salt (soy sauce gives it more flavor but you can pump up the flavor with herbs also)
1 clove garlic, minced
Blend (a blender works best to make a velvety sauce) and serve cold.