Yoghurt Vinaigrette

Preparation info

  • Makes About

    200 ml

    • Difficulty

      Easy

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.

Ingredients

  • 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

    Method

    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.