French Dijon dressing - Fransk dijondressing

FRENCH DIJON DRESSING
Fransk dijondressing

Fresh lemon juice and bouillon makes this dressing very flavourful. Serve it with a fresh, crisp green salad. You can also use this dressing for marinating meat.

8 servings

2 tablespoons fresh lemon juice

2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/3 cup meat bouillon
3 tablespoons plain yogurt
1 crushed, whole garlic clove
½ teaspoon salt
½ teaspoon black pepper

Beat together lemon juice, vinegar and mustard in a bowl. Add the bouillon, little by little, and yogurt, the whole but crushed garlic clove, salt and pepper. Make sure you beat well so that everything blends as it should. Cover the bowl with plastic foil and keep in the fridge for up to 4 days. Remove the garlic clove before serving.

If you want a stronger taste for the dressing you can beat in 1 teaspoon Worcestershire sauce or soy sauce and 1 teaspoon anchovy paste when you beat together lemon juice, vinegar and mustard. After that, follow the recipe.

Whole crushed garlic also gives a stronger taste to the dressing as the crushed garlic keeps most of its natural oils.

Pour on the dressing just before serving to keep the salad crisp as long as possible.

Enjoy!

Bella