Sylt salad dressing

Ingredients for 1 servings:

• 65 g onion(s)
• 2 garlic cloves
• 60 g sugar
• 2 tsp salt
• pepper
• 40 ml white wine vinegar
• 1 egg(s)
• 125 ml water
• Cake glaze, clear, (1 pack + 1 heaped tsp)
• 250 ml water
• 250 ml olive oil

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Simply

Making the fermentation stock: Finely dice the onion. Press the garlic through a garlic press into the onions. Add the salt, pepper, sugar, vinegar, egg, and water and mix well. Pour into a container with a lid and let it ferment in the refrigerator for 2 days. After 2 days, prepare the topping: Prepare the topping as described on the packet, but without sugar or juices; simply use water (and don’t forget to add 1 heaped teaspoon of powder to the water for one packet). Then let it cool completely. Add the fermentation stock and olive oil to the topping and beat everything on high, ideally with a blender or an electric mixer, until you have a creamy sauce. The finished sauce will keep in the refrigerator for about 3-4 weeks.