Summary

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

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Instructions

1. 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.
2. 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.
3. 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.