Dips and sauces
Vinaigrette with Dijon mustard, yogurt and herbs
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6 min
General
Ingredients
- 1/2 cup extra virgin olive oil 120 ml extra virgin olive oil
- 2 tbsp lemon juice 30 ml lemon juice
- 1/4 tsp garlic powder 1.2 ml garlic powder
- 2 tbsp red wine vinegar 30 ml red wine vinegar
- 2 tbsp plain non-fat yoghurt 30 ml plain non-fat yoghurt
- 1 tbsp Dijon mustard 15 ml Dijon mustard
- 1/4 tsp dried sage 1.2 ml dried sage
- 1/4 tsp dried thyme 1.2 ml dried thyme
- 1/4 tsp dried basil 1.2 ml dried basil
- 1/4 tsp dried oregano 1.2 ml dried oregano
Method
Add all ingredients in a blender and process at medium to high speed until well blended.
Chill for several hours (better overnight) before serving.
Makes about 3/4 cup of dressing.
Chill for several hours (better overnight) before serving.
Makes about 3/4 cup of dressing.
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