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Salad dressing with yogurt and herbs

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Ingredients for 1 servings:

  • 100 ml balsamic vinegar, lighter
  • 125 ml water
  • 10 g salt
  • 50 g cane sugar, light or regular sugar
  • 1 pinch(s) vegetable stock powder
  • 100 g sour cream
  • 150 g natural yogurt (3.5%)
  • 20 g mustard
  • 1 dashes Maggi
  • pepper
  • Herbs (e.g. parsley, chives, basil)
  • 100 ml rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

Bring white balsamic vinegar, water, salt, light cane sugar, and vegetable stock powder to a boil and simmer for about 6 minutes. Pour the stock into a tall container, then add sour cream, natural yogurt, mustard, Maggi, pepper, oil, and fresh herbs and blend until frothed. Pour into a bottle while still hot. Note: The salad dressing will keep in the refrigerator for about 2 weeks. It’s delicious with any type of green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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