French Salad Dressing

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

1 egg (s), very fresh
2 dl vinegar, (preferably herb vinegar)
1 cup yogurt or sour cream
1 tablespoon mustard, (sharpness depending on taste)
1 tablespoon herbs, dried salad herbs
2 cloves garlic, pressed
5 dl oil (sunflower, rapeseed or corn oil or similar; no olive oil, otherwise the sauce will be bitter
Shot water
salt and pepper

Instructions

Mix the egg with garlic in a tall bowl. Add the vinegar, mustard, herbs and yoghurt. Then draw the oil in a thin stream with the (stick) mixer underneath, while pulling the (stick) mixer up on the edge of the vessel. Depending on the desired consistency of the sauce, add more water. Finally, season with salt and pepper.
The salad sauce goes very well with all leaf salads.
It can be stored in the refrigerator in a sealable bottle for 2-3 weeks without any problems. Shake well before each use.

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.