Summary

Ingredients

• 150 g veetable onion (s)
• 100 g herb vinear
• 5 peppercorns, white

For the dressing:

• 200 g sour cream
• 2 tablespoon yogurt
• 0.25 teaspoon ¼ salt
• sweetener
• milk

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Instructions

1. Preparation base:
2. Coarsely chop the vegetable onion, puree vigorously with the vinegar and pepper in a multi-chopper. This onion puree serves as the base for the dressing and will last for several weeks in the refrigerator. The base can be used immediately or later after preparation.
3. Preparation dressing:
4. Mix the sour cream, yoghurt, salt and a tiny dash of sweetener. Add 1 tablespoon of the onion puree. Stir again and let steep for 30 minutes. The finished dressing will last at least as long as the best-before date of the sour cream and yogurt.
5. Hints:
6. - Normal onions also work, but then only take 100g for now. In the vegetable onion, the onion heat is reduced with the same aroma, so I prefer to use it
7. - If the finished dressing can sit through for a few hours, it tastes twice as good
8. - The dressing is also suitable for low carb potato salad (with turnips instead of potatoes) or simply get kebab meat with a raw vegetable side dish at a kebab snack and serve the dressing with it