Summary

Ingredients

• 250 g water
• 200 g balsamic vinear, lihter
• 150 grams sugar
• 20 g salt
• 20 g veetable broth
• 60 g mustard
• 150 g oil
• 200 g sour cream
• 300 g plain yourt, low-fat
• 0.25 teaspoon ¼ black pepper, freshly ground
• herbs

Print Recipe Pin Recipe

Instructions

1. Simmer the water, vinegar, sugar, salt and vegetable stock in a saucepan for about 10 minutes over medium heat. Then add the remaining ingredients and stir everything with a blender or in the food processor until smooth.
2. I like to use 8-Herbs from Knorr, but I only add them at the end.
3. In the end there are about 1.5 liters of finished sauce, which I always fill in bottles, let cool and store in the refrigerator. It can be kept for about 4 weeks, but the sauce usually doesn`t survive four weeks because it`s so delicious.