Yoghurt Vinaigrette

Preparation info

  • Makes About

    200 ml

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is a lighter-tasting, fresher alternative to an ordinary vinaigrette. It is nice to substitute half of the olive oil for walnut oil, depending on what type of salad you are using it for.


  • 3 tbsp natural yoghurt
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • Pinch of sugar
  • About 1 tbsp water
  • Salt and white pepper


    Mix all the ingredients together except the water and add this only if the vinaigrette is a little too thick. Season to taste with a little freshly ground pepper and salt if needed.