1 egg
1/2 cup/120ml/4fl oz oil
2 tbsp/30ml lemon juice
1 clove garlic, crushed
fresh herbs
salt and freshly ground black pepper
1 cup/250ml/8fl oz yogurt
makes about l ¼ cups/400 ml/ 14 fl oz
1-Blend together the egg, oil, lemon juice, garlic, herbs, salt and pepper. Slowly add the yoghurt,
with the blender running. Refrigerate until required - it should thicken as it stands.
VARIATION
This makes a delicious salad dressing but if you want to make it thicker, for piping, you can add
some gelatin and let it set. Use chives, fennel, parsley, tarragon or any other fresh herb you have
on hand - or a mixture.
NOTE
For a less rich dressing omit the egg.
1/2 cup/120ml/4fl oz oil
2 tbsp/30ml lemon juice
1 clove garlic, crushed
fresh herbs
salt and freshly ground black pepper
1 cup/250ml/8fl oz yogurt
makes about l ¼ cups/400 ml/ 14 fl oz
1-Blend together the egg, oil, lemon juice, garlic, herbs, salt and pepper. Slowly add the yoghurt,
with the blender running. Refrigerate until required - it should thicken as it stands.
VARIATION
This makes a delicious salad dressing but if you want to make it thicker, for piping, you can add
some gelatin and let it set. Use chives, fennel, parsley, tarragon or any other fresh herb you have
on hand - or a mixture.
NOTE
For a less rich dressing omit the egg.