Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 ml bouillon
- 100 ml white wine, dry
- 50 ml vinegar (sherry vinegar)
- 200 g yourt, 3.8% fat
- 200 g cream
- 1 shallot (s)
- 1 clove garlic
- 1 teaspoon, leveled cane sugar
- 1 teaspoon, leveled salt (Himalayan salt)
- 1 pinch (s) pepper
- 4 tablespoon herbs, fresh according to the season
Print Recipe
Pin Recipe Instructions
- Finely dice the shallot and the garlic clove and sauté in a sauce boat until colorless. Add the cane sugar, deglaze with the sherry vinegar and wait until it has evaporated.
- Then pour in the white wine. This is also allowed to evaporate almost completely. Pour in the bouillon and season with salt and pepper. Reduce to about 1/2 liter.
- Reduce the temperature on the stove and add the cream and yoghurt - if necessary, season to taste again and allow to cool. Keeps in the refrigerator for 3 - 4 days.
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