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Honey Yogurt Dressing
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 2 tbsp. |
lemon juice |
30 ml |
| 2 tbsp. |
honey |
30 ml |
| 2 tbsp. |
mayonnaise |
30 ml |
| 1 tsp. |
horseradish |
5 ml |
| 1 tsp. |
Dijon mustard |
5 ml |
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almond chips, toasted |
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Mix all ingredients together and use cold over romaine or
hot over broccoli. Makes about 1-½ cups (375 ml).
Tangy Yogurt Dressing
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 1 tsp. |
sugar |
5 ml |
| 1 tsp. |
white vinegar |
5 ml |
| 1 clove |
garlic, minced |
1 clove |
| 1 tsp. |
Worcestershire sauce |
5 ml |
| 1 tsp. |
tarragon |
5 ml |
| 1 tsp. |
dry mustard |
5 ml |
| ½ tsp. |
salt |
2 ml |
| ¼ tsp. |
pepper |
1 ml |
Combine ingredients and stir until smooth. Makes about 1
cup (250 ml). You can add herbs and spices to change the flavour.
Yogurt Mayonnaise
(Keeps for at least a week in the fridge!)
| 4 |
egg yolks |
4 |
| ½ tsp. |
dry mustard |
2 ml |
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salt, to taste |
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ground black pepper, to taste |
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| 1 tsp. |
lemon juice |
5 ml |
| 1-¼ cup |
olive oil |
300 ml |
| 1-¼ cup |
Olympic Natural Yogurt |
300 ml |
Whisk egg yolks, mustard, salt and pepper together until
smooth. Add lemon juice and beat until smooth again. Add the
olive oil, a small amount at a time, beating in each addition.
When ¼ of the oil has been added, add the remainder
in a steady stream. If the sauce becomes too thick before
all the oil has been added, thin it down a little by beating
in a small amount of the yogurt. Beat in the yogurt, a tablespoon
at a time. Adjust the seasoning to taste. Cover the bowl and
chill thoroughly before serving. Makes about 2 cups (500 ml).
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