This make-ahead salad dressing from the Thermomix® keeps for 3 weeks in the fridge. Cook 240 g vinegar, 250 g water, sugar and spices for 7 minutes at Varoma / speed 2, then add soured cream, yoghurt, mustard and 250 g olive oil and blend for 15 seconds at speed 5. One batch makes 12 servings.
Goes well with: Cucumber salad.
Make-Ahead Salad Dressing with the Thermomix®
Ingredients 0 / 11 ✓
- 240 g vinegar
- 250 g water
- 100 g sugar
- 2 tbsp salt
- 20 g vegetable stock powder
- 200 g soured cream
- 300 g natural yoghurt (3.5% fat)
- 60 g medium-hot mustard
- 250 g olive oil
- 1/2 tsp ground fenugreek
- 10 g ketchup
Instructions 0 / 3
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1
Cook the dressing.
Add vinegar, water, sugar, salt and vegetable stock powder to the mixing bowl and cook for 7 min / Varoma / speed 2.
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2
Stir in the remaining ingredients.
Add the remaining ingredients and mix for 15 sec / speed 5.
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3
Store.
Fill the dressing into bottles and place in the fridge.
Tip: The salad dressing keeps for up to 3 weeks in the fridge in a sealed bottle.
If you cannot find fenugreek, simply leave it out of the recipe.
Video
Nutrition per serving
7 minutes Varoma, 15 seconds speed 5: the two steps
In the first step, 240 g vinegar, 250 g water, 100 g sugar, 2 tbsp salt and 20 g vegetable stock powder cook for 7 minutes at Varoma / speed 2. This dissolves the sugar completely and brings the flavours together. In the second step, 200 g soured cream, 300 g natural yoghurt, 60 g medium-hot mustard, 250 g olive oil, 1/2 tsp fenugreek and 10 g ketchup go in. 15 seconds at speed 5 emulsifies everything into a smooth, creamy dressing.
Fenugreek: the ingredient nobody expects
The 1/2 tsp of ground fenugreek sounds unusual but makes all the difference. It adds a slightly nutty, savoury note that lifts this dressing well above a standard yoghurt dressing. No fenugreek to hand? The dressing still works without it, though the flavour will be a little flatter. It is a spice worth tracking down.
Keeps for 3 weeks: how we bottle the dressing
Pour the dressing into clean glass bottles or screw-top jars straight after blending. It keeps in the fridge for up to 3 weeks because the high proportion of vinegar acts as a preservative. Give it a good shake before using, as the olive oil will settle on top. We usually divide the dressing into 3 to 4 smaller bottles so each portion stays fresh.
Honey Dijon, herbs, tahini: 4 variations
- Honey Dijon: Replace the sugar with honey and use Dijon mustard instead of medium-hot mustard. Milder and a little more refined.
- Herb dressing: Add a handful of fresh herbs (basil, parsley, dill) to the mixing bowl before the final blending step. 15 seconds at speed 5 chops and distributes them evenly.
- Lemon tahini: Replace the vinegar with fresh lemon juice and add 2 tbsp of tahini (sesame paste). Creamier and nuttier.
- Spicy dressing: Replace the ketchup with 1 to 2 tsp of sriracha and add a garlic clove. Great with Asian-style salads.
Which vinegar to use: apple cider, balsamic or white wine
The basic recipe calls for a plain white wine vinegar. For a milder dressing, apple cider vinegar works well and brings a gentle fruity note. White wine vinegar gives a more delicate, less dominant flavour. Balsamic makes the dressing darker and sweeter, so reduce the sugar by half in that case. Not suitable: distilled malt vinegar at 25% acidity, which is far too concentrated and would need to be heavily diluted.
