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Recipe of: © Monsieur Cuisine

Sylt-style salad dressing

MC connect
2 bottles
Ready in: 48:10 h
Preparation time: 10 min.
Created on: 30.01.2019


  • 1 onion (80 g)
  • 1 garlic clove
  • 50 g white wine vinegar
  • 50 g sugar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 egg (small)
  • 200 g rapeseed oil
  • 200 g crème fraîche (30% fat)
  • 200 g yoghurt (3.8% fat)


Per bottle:

  • calorific value
    5719 kj / 1366 kcal
  • protein: 10 g
  • carbohydrates: 34 g
  • fat: 134 g
Preparation time
10 min.
Ready in
48:10 h
  1. 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.
  2. 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