For cold pasta salad, fish, cold meats, and cold cuts.
3 hard-boiled egg yolks
4 tablespoons olive oil
1/2 cup plain yogurt
1 cup cooked spinach
2 tablespoons balsamic vinegar
1 clove garlic, crushed
1 cup chopped mixed fresh herbs, such as tarragon, dill, borage, and chives
1 pinch nutmeg (preferably freshly ground, but if unavailable, powdered will do)
Powdered mustard, salt, and pepper to taste
Mash the hard-boiled egg yolks with a fork or, even better, in a food processor. Add the oil, yogurt, and spinach. Add the vinegar, garlic, and herbs. Season with the nutmeg, mustard, salt, and pepper. If the sauce is too thick, it can be thinned with a little of the water in which the spinach was cooked.