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Marc's yogurt cream dressing

updated

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Ingredients for 1 servings:

  • 500 ml broth
  • 100 ml dry white wine
  • 50 ml vinegar (sherry vinegar)
  • 200 g yogurt, 3.8% fat
  • 200 g cream
  • 1 shallot(s)
  • 1 garlic clove(s)
  • 1 tsp, leveled cane sugar
  • 1 tsp, dried salt (Himalayan salt)
  • 1 pinch(s) of pepper
  • 4 tbsp herbs, fresh according to season

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Finely dice the shallot and garlic clove and sauté in a sauceboat until translucent. Add the brown sugar, deglaze with the sherry vinegar, and wait until it has evaporated. Then pour in the white wine. Allow this to almost completely evaporate. Pour in the stock and season with salt and pepper. Reduce to about 1/2 liter. Reduce the heat on the stove and add the cream and yogurt. Season again if necessary and let cool. Keeps in the refrigerator for 3-4 days.

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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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