Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 ml white wine vinegar
- 125 ml water
- 75 grams sugar
- 15 g salt
- 10 g veetable broth, rained
- 100 g sour cream
- 150 g yourt
- 30 g mustard
- 2 tablespoon honey
- 125 ml walnut oil
Print Recipe
Pin Recipe Instructions
- Put the vinegar and water in a saucepan, then stir in sugar, salt and vegetable stock powder (I always use my homemade stock powder, recipe from the CK database). Bring to the boil while stirring, then remove from heat.
- In a separate bowl, mix the sour cream with the yogurt, mustard and honey. Stir this cream into the hot vinegar broth and finally stir in the oil. Pour into a bottle and keep in a cool place. I always have this dressing in the fridge and use it for every salad.
- Keeps in the refrigerator for up to 2 weeks.
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below