4 tbsp (60 ml) olive or corn oil
1 level tsp (5 ml) salt
1 tsp (5 ml) caster sugar (superfine granulated)
2 tbsp (30 ml) wine vinegar
1 1/4 cup (1/2 pint) 300 ml tomato juice
142 g (5 oz) natural yogurt
2 level tsp (10 ml) grated onion
2 tbsp (30 ml) horseradish sauce
freshly ground pepper
1 level tsp (5 ml) salt
1 tsp (5 ml) caster sugar (superfine granulated)
2 tbsp (30 ml) wine vinegar
1 1/4 cup (1/2 pint) 300 ml tomato juice
142 g (5 oz) natural yogurt
2 level tsp (10 ml) grated onion
2 tbsp (30 ml) horseradish sauce
freshly ground pepper
method
1. Place the oil, salt, sugar, vinegar and tomato juice in a bowl and whisk well together.
2. Gradually whisk in the yogurt, followed by the grated onion and horseradish. Season well with pepper.
3. This dressing can be kept for up to 1 week in a screw-topped jar in the refrigerator.
2. Gradually whisk in the yogurt, followed by the grated onion and horseradish. Season well with pepper.
3. This dressing can be kept for up to 1 week in a screw-topped jar in the refrigerator.
serving amount
makes 600 ml (1 pint)
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
