Sylt-style salad dressing
- Peel and halve the onion, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape the mixture down the inside of the blender jug. Add the white wine vinegar, 1 teaspoon of salt and ½ teaspoon of pepper, and, with the measuring beaker in place, mix for 10 seconds/speed setting 3. Decant the mixture into a screw-top jar and keep it in the refrigerator for 2 days. Clean out the blender jug.
- After the 2 days of infusion time are up, put the egg and rapeseed oil into the blender jug and, with the measuring beaker in place, process for 1 minute/speed setting 4. Add the sauce base and, with the measuring beaker in place, blend for 15 seconds/speed settings 8–10, increasing the speed gradually. Put the crème fraîche and yoghurt into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 3. Decant into 2 clean 300-ml bottles, close tightly and store in the refrigerator.
If you like, you could add 1 teaspoon of mustard to the blender jug at the same time as the egg in order to give the salad dressing more heat.
The salad dressing will keep for 3 days in the refrigerator.
Bon appétit with Monsieur Cuisine