Eichkatzerl`s Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g yourt, low in fat
- 2 tablespoon mustard, medium hot
- 1 tablespoon oil (walnut oil)
- salt and pepper
- Garlic powder
- 1 teaspoon honey
- lemon juice
- Herbs, fresh
Print Recipe
Pin Recipe 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.
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