Briefly bring the vinegar, water, sugar, salt and vegetable stock to the boil in a saucepan. Remove the saucepan from the heat, stir the cream, yoghurt, mustard and oil into the hot liquid.
Transfer to a bottle and store in the refrigerator. Lasts up to three weeks.
You can choose any vinegar, also just mix white and fruity.
Just try other flavors with the mustard.
Stir a few spoons of mango chutney or currant jelly into the finished dressing.
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