Yoghurt Crème Fraîche Sauce for Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cup crème fraîche, approx. 75 g
- 0.5 ½ cup yoghurt, approx. 75 g
- 1 tablespoon cooking oil
- 1 tablespoon vinegar
- 1 clove garlic
- some salt and pepper
- 1 tablespoon chives rolls
Print Recipe
Pin Recipe Instructions
- Mix the crème fraîche with the yogurt, oil and vinegar. Peel off the garlic clove, mash and stir in. Season with salt and pepper and stir in the chives.
- Approx. 101 Kcal. per serving.
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