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Yogurt dressing with mustard and cress

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Ingredients for 4 servings:

  • 3 m.-sized eggs
  • 150 g natural yogurt
  • 100 ml milk
  • 2 tbsp Balsamic vinegar Bianco
  • salt and pepper
  • some sugar
  • 1 box of cress
  • 2 tbsp mustard, medium hot

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Boil the eggs hard and let them cool. Mix the yogurt, mustard, milk, and vinegar and season with salt, pepper, and sugar. Peel and chop the eggs. Trim the cress from the bed. Add both to the dressing and puree. Pour into a bottle and refrigerate. It will keep 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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