Vinaigrette in stock Recipe tips:
The dressing can be stored in the refrigerator for up to 2 weeks.
The dressing can also be used as a dip. Just add a little water to dilute it.
The amount of vinegar and oil can be adjusted according to taste.
Time needed for dressing on stock recipe
Working time about 10 minutes
Cooking/baking time approximately 10 minutes
Total duration approximately 20 minutes
Ingredients:
200 grams of oil
300 g of natural yogurt, 0.1% fat
20 grams of salt
20 g vegetable stock, grained
80 g of sugar per 100 g
200 g balsamic vinegar, white
¼ teaspoon ground black pepper
200 g sour cream or sour cream
60 grams of mustard
250 grams of water
not. B. herbs (salad)
preparation:
You can prepare this dish with or without the Thermomix — details (TM) are in parentheses.
Place cranberries, water, sugar, salt and vegetable broth in a saucepan and bring to a boil over medium-high heat, about 10 minutes (6 minutes per flavor/hour 1). Then add the remaining ingredients and blend in the blender for 5-8 seconds (10 seconds per setting).
Once the vinaigrette has cooled, bottle and store in the refrigerator. Vinegar preserves it and makes it last longer. Any leafy salads or raw vegetables are delicious with it.
The vinaigrette is ideal as a travel souvenir or as a small homemade gift.
Vinaigrette on broth recipe
, vinaigrette in stock, quick and long-lasting!
This vinaigrette is a must-have in every German kitchen. It is perfect for serving salads, but also for quickly and easily preparing dips.
200 grams of oil
300 g of natural yogurt (0.1% fat)
20 grams of salt
20 g vegetable stock (granulated)
80 g of sugar per 100 g
200 g balsamic vinegar (white)
¼ teaspoon pepper (ground black)
200 g sour cream (or sour cream)
60 grams of mustard
250 grams of water
not. B. herbs (salad)
You can prepare this dish with or without the Thermomix — details (TM) are in parentheses.
Place cranberries, water, sugar, salt and vegetable broth in a saucepan and bring to a boil over medium-high heat, about 10 minutes (6 minutes per flavor/hour 1). Then add the remaining ingredients and blend in the blender for 5-8 seconds (10 seconds per setting).
Once the vinaigrette has cooled, bottle and store in the refrigerator. Vinegar preserves it and makes it last longer. Any leafy salads or raw vegetables are delicious with it.
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