Basic yoghurt dressing

Ingredients 7
Servings 1


Serving Change
  • 250
    natural yoghurt
  • 15
    white wine vinegar
  • 1
    clove garlic, crushed (optional)
  • 1
    mustard powder
  • salt and milled pepper
  • pinch sugar
  • milk


Mix all ingredients together well. OPTIONS: Whisk in mashed avocado pear to taste. Aioli: Add 3-5 fat garlic cloves, crushed. Watercress: Add 190 ml (3/4 cup) puréed watercress. Pesto: Stir in 15-30 ml (1-2 tbsp) basil pesto or sun-dried tomato pesto into mayonnaise at the end. Chilli (rouille): Add 1-2 ml (1/4-1/2 tsp) crushed dried chilli, 2 cloves garlic, crushed, a dash of sugar and 5 ml (1 tsp) tomato paste. Add cayenne pepper or a drop or two of tabasco sauce for extra kick. Thousand Island: Add tomato sauce, tomato paste, Worcestershire sauce and tabasco sauce, a little at a time, at the end. Curry: Heat 10 ml (2 tsp) good-quality hot curry powder and 2 ml (1/2 tsp) each ground cumin and coriander in a pan until aromatic. Add a few teaspoonfuls of chutney and a little fresh orange juice. Mix, cool and add at the end. Tapenade: Add chopped black olives, anchovies, garlic and capers at the end. Tartare: Add capers, parsley and gherkins at the end. Blue cheese: Stir in grated blue cheese at the end. Low fat: Use half and half mayonnaise and natural yoghurt. Makes 250 ml (1 cup)

Read more on: dairy


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.