Yoghurt dressing

Yoghurt dressing
Quantity Ingredient
5 tbsp Vegetable broth
2 tbsp Port Wine
1 tsp Sugar
1 tsp Salt
Cayenne Pepper
Garlic
100 g Yogurt
1 tsp Mustard
1 tbsp Red wine vinegar
4 tbsp Olive Oil
1 tbsp Walnut Oil

This yoghurt dressing tastes particularly good with leaf salads and goes just as well with vegetable salads with tomatoes, cucumbers, corn and carrots. The yoghurt dressing is somewhat more complex to prepare, but can also be prepared in larger quantities, as it keeps well closed in the refrigerator for several days. Pour the vegetable stock with port wine and sugar into a small saucepan and season with salt, cayenne pepper and a halved clove of garlic. Bring the vegetable stock to the boil once and stir until the sugar has dissolved. Pour the vegetable stock into a bowl and leave to cool. Fill yoghurt with mustard and red wine vinegar into a mixing cup. Pour the cold vegetable stock through a sieve and mix into the yoghurt using a hand blender. Gradually add the olive oil until the yoghurt dressing is slightly creamy. Finally flavor the yoghurt dressing with walnut oil. For a cold buffet, for example, it looks particularly decorative when the yoghurt dressing is filled into small glass bottles, as can be seen in the picture above. The bottles can be closed with a cork and put in the fridge until served. Since the yoghurt dressing is relatively thin, the quantity is sufficient for 6 small salad plates.

Servings: 6, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
116 kcal
2 g
1 g
11 g

(C)opyright by Marions Kochbuch