- Joined
- 11 Oct 2012
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I started this as an ordinary salad dressing, but after day one decided it needed to be thicker so it gained some yoghurt which made it fantastic but probably did away with the need for the mustard...
Ingredients
100ml apple cider vinegar
20 strands or so saffron
½ tsp dried mustard powder (I use Coleman's)
75ml olive oil
200g unsweetened soy yoghurt
Method
Soak the saffron in the apple cider vinegar at least overnight, in whatever container you plan to make the dressing in.
The following day, add the remaining ingredients, shake well and season if desired.
Ingredients
100ml apple cider vinegar
20 strands or so saffron
½ tsp dried mustard powder (I use Coleman's)
75ml olive oil
200g unsweetened soy yoghurt
Method
Soak the saffron in the apple cider vinegar at least overnight, in whatever container you plan to make the dressing in.
The following day, add the remaining ingredients, shake well and season if desired.
