Summary

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

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Instructions

1. 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.
2. The salad sauce goes very well with all leaf salads.
3. It can be stored in the refrigerator in a sealable bottle for 2-3 weeks without any problems. Shake well before each use.