Cream and Herb Dressing
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cups cream, 00g each
- 2 cups crème fraîche, 00g each
- 1 cup sour cream, 50g
- 2 tablespoon herb vinegar
- 2 spring onion (s)
- 1 bunch dill
- 1 bunch chives
- 1 bunch parsley
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Mix the cream with the crème fraîche, sour cream and the herb vinegar until smooth. Wash the herbs and the easiest way to cut them with a chopping knife and add them to the dressing. Wash the spring onions, cut into rings and fold in. Season to taste with salt and pepper.
- Tip:
- Instead of normal salt, I always use sea salt. Nothing tastes salty, and there are no additives, gluten, lactose or milk protein.
- If you like, you can stir in a little tomato ketchup. Gives a little color and a little sweetness. The sauce goes well with all green salads, cucumbers, peppers or tomatoes.
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