Yogurt Sauce With Herbs

1 large clove garlic, peeled and crushed
pinch of salt
150 ml/1/4 pint plain low-fat yogurt
freshly ground black pepper
2 teaspoons chopped tarragon
2 teaspoons chopped chervil
2 teaspoons snipped chives
2 teaspoons chopped parsley
2 teaspoons chopped fresh herbs, to garnish

Put the garlic into a bowl, add the salt and mash together with a fork, to make a paste. Gradually beat in the yogurt. Taste and adjust the seasoning, then stir in the herbs, cover and chill in the refrigerator for at least 1 hour.

Serve the yogurt sauce with grilled lamb chops, chicken pieces, fish steaks, or with baked stuffed vegetables. Sprinkle over the chopped herbs to garnish just before serving.

MAKES 150 ml/1/4 pint