German Sour Cream Salad Dressing (Salatsosse) Recipe

German sour cream salad dressing
Keller & Keller Photography/Stock Food Creative/Getty Images
Ratings (5)
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 1/2 cup (4 servings)
Nutritional Guidelines (per serving)
63 Calories
6g Fat
2g Carbs
1g Protein
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Nutrition Facts
Servings: 1/2 cup (4 servings)
Amount per serving
Calories 63
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 238mg 10%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 1g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy German sour cream salad dressing (salatsosse) recipe is delicious on its own but it can be made with variations (mit sauerresahne).

It comes together quickly from ingredients you have in your pantry. Try it and you won't ever run out of salad dressing again. It is also lower in fat than commercial dressings and has no preservatives, fillers, or added sugar.

Ingredients

  • 1/2 cup sour cream
  • 2 tablespoons water (or milk, or club soda)
  • Optional: 1/4 teaspoon bouillon (powdered)
  • Optional: 1/4 teaspoon black pepper (freshly ground)
  • Optional: 1/4 teaspoon oregano (dried)
  • Optional: 2 tablespoons onion (red, finely minced)
  • Optional: 1/4 teaspoon chili powder
  • Optional: 1 dash cayenne pepper
  • Optional: 1 teaspoon mustard (medium-sharp German style)

Steps to Make It

  1. In a small bowl, whisk together sour cream with water or milk or club soda until a dressing consistency is reached.

  2. Add any mix you like of the optional spices to add more flavor to your dressing.

  3. Serve chilled. Store covered in the refrigerator for up to 1 week.

Tip

  • This dressing is excellent on an iceberg lettuce and tomato salad or with cherry tomatoes and carrot sticks as a dip. It's a natural on a shredded carrot salad and as a dressing for a Waldorf-style salad. And don't count it out as a sauce for meat fondue (fleischfondue) or as a topping for boiled or baked potatoes.