Basic yoghurt dressing

Ingredients 7
Servings 0


  • 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

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