Eichkatzerl`s Mustard Sauce

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Mix the yogurt with the oil and mustard to a smooth sauce. Season as needed with salt, pepper, garlic powder, honey, lemon juice and fresh herbs.
This sauce tastes very good cold as a salad sauce or with hot potatoes. But it can also be warmed up carefully (do not boil!). Then it goes very well with boiled eggs, vegetables, potatoes, lentils, pumpkin and fried fish (with dill in the sauce).
I use 1.5% yogurt. However, 3.5% or 0.1% can also be used. Cold-pressed walnut or rapeseed oil is ideal for the oil.
Depending on the taste, the heat and the amount of mustard can be varied. A combination with horseradish is also possible.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.