1 egg
125 ml (4 fl oz) oil
30 ml (2 tbsp) lemon juice
1 clove garlic crushed
fresh herbs
salt and pepper
250 ml (8 fl oz) yoghurt
125 ml (4 fl oz) oil
30 ml (2 tbsp) lemon juice
1 clove garlic crushed
fresh herbs
salt and pepper
250 ml (8 fl oz) yoghurt
method
1. Blend together the egg, oil, lemon juice, garlic, herbs, salt and pepper.
2. Slowly add the yoghurt, with the blender running. Refrigerate until required — it should thicken as it stands.
3. This makes a delicious salad dressing but if you want to make it thicker, for piping, you can add some gelatine and let it set. Use chives, fennel, parsley, tarragon or any other fresh herbs you have on hand — or a mxture.
4. For a less rich dressing omit the egg.
2. Slowly add the yoghurt, with the blender running. Refrigerate until required — it should thicken as it stands.
3. This makes a delicious salad dressing but if you want to make it thicker, for piping, you can add some gelatine and let it set. Use chives, fennel, parsley, tarragon or any other fresh herbs you have on hand — or a mxture.
4. For a less rich dressing omit the egg.
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