- 150 ml Milk 3.5%
- 75 ml Pickle water (from the pickle jar)
- 1 tbsp White wine vinegar
- 10 g Sugar
- 15 g Salt
- 90 g Medium hot mustard (Bautzner)
- 0,5 tsp Ground pepper
- Rapeseed oil
- Use a hand blender to pre-puree everything except for the rapeseed oil.
- With the hand blender running constantly, add the rapeseed oil (approx. 0.5 l) in a thin stream until the desired consistency is reached. Do not use olive oil.
Serving: 100gCalories: 19kcalCarbohydrates: 2.8gProtein: 0.6gFat: 0.2g