John Myers
Salad Sauce in Stock
The perfect salad sauce in stock recipe with a picture and simple step-by-step instructions.
- 100 g White wine vinegar
- 125 g Water
- 30 g Sugar
- 10 g Salt
- 10 g Vegetable broth, granulated
- 100 g Sour cream or sour cream
- 150 g Natural yoghurt, 3.5% or 0.1%
- 25 g Mustard medium hot
- 100 g Rapeseed oil
- Freshly ground pepper
- Salad herbs of your choice
- I got the recipe from a friend who owns a Thermomix – but you can also prepare it without it. Makes about 1/2 liter
- Simmer vinegar, water, sugar, salt and vegetable stock in a saucepan for approx. 10 minutes (medium heat).
- Weigh the remaining ingredients in a tall blender, add the cooked vinegar mixture and mix well with the hand blender for a few minutes.
- Pour the sauce into a bottle and store in the refrigerator after cooling. Lasts about 2 weeks and goes well with all leaf salads and raw vegetables. In my picture, I gave it over a salad made from brisket, spring onion and zucchini.
- For the thermal mixer: add vinegar, water, sugar, salt and vegetable stock to the mixing bowl. Let it cook for 6 minutes / Varoma / level 1. Add the remaining ingredients and stir for 10 seconds / speed
Facebook Comments