Basic yoghurt dressing

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)