- 60 ml (¼ cup) Aspall cyder vinegar
- 250 ml (1 cup; 260 g) Greek yogurt
- 5 tbsp (75 g) mayonnaise
- 1 tsp mustard powder
- 3 tablespoon finely chopped chives
- 1 small garlic clove, finely grated
- 1 tablespoon finely chopped dill, optional
- ½ tsp flaky sea salt
Creamy all-purpose dressing
Makes 360ml (approx 12 x 2tbsp servings)
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Prep time: 10 minutes
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Cooking time: 0 minutes
This one is a true crowd pleaser. It’s creamy, tangy and has a light allium pungency from fresh chives. It can be used like a Ceasar or Ranch dressing, but it’s equally delicious simply spooned over baked potatoes, dolloped onto gazpacho, and served alongside grilled fish. It’s very versatile, super speedy to whip up, and it will last in a clean jar in the fridge for up to 5 days.
- 60 ml (¼ cup) Aspall cyder vinegar
- 250 ml (1 cup; 260 g) Greek yogurt
- 5 tbsp (75 g) mayonnaise
- 1 tsp mustard powder
- 3 tablespoon finely chopped chives
- 1 small garlic clove, finely grated
- 1 tablespoon finely chopped dill, optional
- ½ tsp flaky sea salt
- Stir the mustard powder and sea salt into the vinegar and fully dissolve to get rid of any lumps.
- Finely chop the chives and the dill, if using, and mince the garlic as finely as possible using a microplane or hand greater as well as your knife.
- Pop everything together in a small mixing bowl and whisk well to combine.
- Taste and adjust the seasoning if need be, then store in a spotlessly clean, dry jar or container where it will keep in the fridge for 5 days.
ingredients
method
- Stir the mustard powder and sea salt into the vinegar and fully dissolve to get rid of any lumps.
- Finely chop the chives and the dill, if using, and mince the garlic as finely as possible using a microplane or hand greater as well as your knife.
- Pop everything together in a small mixing bowl and whisk well to combine.
- Taste and adjust the seasoning if need be, then store in a spotlessly clean, dry jar or container where it will keep in the fridge for 5 days.
