Creamy, tangy sauce: chop wilting parsley, fennel fronds, and basil in. Add zest from one lemon. Mix in 2% Greek yogurt, mayo, a spoonful of Dijon, a couple splashes of half & half, juice of half a lemon, a glug of cider vinegar. Stir until creamy & saucy. Add S & P to taste. Serve with________. Tonight served on top of simple grilled salmon. #notarecipe #neverwastefennelfronds.