Yoghurt mustard dressing
A creamy dressing for two large salads. The mustard binds it, the vinegar makes it fresh, and the little oil carries the taste.
- Time
- 5 min
- Portions
- 2
- Energy
- 56 kcal
- Protein
- 2.7 g
About 90 instead of 400 kcal per 100 g, compared with honey mustard dressing in the BLS.
Ingredients
- To taste: Salt, Pepper, Sweetener
Takes the recipe with 2 portions into the app, with grams and nutrition.
Method
- Stir the mustard, vinegar and oil in a jar.
- Add the yoghurt and stir until smooth.
- Fold in the chives, season with salt, pepper and a little sweetener.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 56 kcal | 88 kcal |
| Protein | 2.7 g | 4.3 g |
| Fat | 3.2 g | 5.1 g |
| Carbohydrates | 3.1 g | 4.9 g |
| Fibre | 0.2 g | 0.2 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Shaken in a screw-top jar it is even quicker.
- In dressings most of the energy is in the oil. According to USDA a tablespoon of oil weighs 13.5 g, which for olive oil is a good 120 kcal.
Storage
In the fridge for 2 to 3 days, shake briefly before use.3
Rather buy it ready-made?
- Ready-made yoghurt dressings come in the chiller and in bottles. Many are built on oil even with yoghurt in the name. The nutrition table shows it.
- As a rule of thumb, look at the ingredients: if oil comes first, there is more oil than yoghurt.