|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*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.|
Health-conscious Germans are fond of joghurt (yogurt) in everything from drinks to desserts. Try this popular German yogurt salad dressing, jogurtsalatsauce mit zwiebeln (literally, "German yogurt salad dressing with onion") on your next lettuce-and-tomato salad or use it to dress a noodle, rice or Waldorf-type salad, or as a dip for a German meat fondue. Onions, dill, garlic, and chives give this dressing some zip.
In Germany, sour cream and yogurt, sometimes with a bit of mayonnaise, are often used to make quick, cold sauces to complement meat or eggs. These sauces are great for meat fondue parties and cold klops (German meatball) or frikadellen (German meat patties), too. Use this recipe for yogurt salad dressing to jump-start your imagination. Here are more sauce recipes for German meat dishes, fondues, and hot-stone cooking.
- 1/2 cup yogurt (plain)
- 2 teaspoons sugar (or sweetener; to taste)
- 2 teaspoons white balsamic vinegar (or white wine vinegar)
- 1 tablespoon oil (canola or walnut )
- Optional: 1 teaspoon mustard (medium-hot German)
- 1 tablespoon chives (chopped)
- 1 tablespoon onion (minced)
- 1 tablespoon dill (chopped)
- 1 teaspoon garlic (minced)
Gather the ingredients.
In a small bowl, whisk together the 1/2 cup plain yogurt, 2 teaspoons or to taste of sugar or another sweetener, 2 teaspoons white balsamic vinegar or white wine vinegar and 1 tablespoon canola oil or walnut oil. Add the optional mustard. The mustard taste comes through a lot, so only use it if you are a true mustard fan. You can experiment by starting with a little and going from there.
Stir in the 1 tablespoon chopped chives, 1 tablespoon minced onion, 1 tablespoon chopped dill and 1 teaspoon minced garlic.
Let the dressing sit for a few minutes or up to a few hours in the refrigerator for the flavors to marry. Serve at room temperature or chilled.