Jägerhof-Inspired German Salad Dressing
Ingredients
- 80 ml milk
- 1 teaspoon mustard
- 1 teaspoon cream horseradish
- 10 g salt
- 2 g freshly ground black pepper (about 1 teaspoon)
- 325 ml cold-pressed rapeseed oil (or refined rapeseed oil)
- 70 ml white wine vinegar
- 100 ml vegetable broth
- 1 shallot
- 1 small garlic clove
- 1 teaspoon capers
- 1 anchovy
- 1 small pickled cucumber
- mixed fresh herbs (such as dill, parsley, basil, oregano, tarragon, chervil, or lovage)
Preparation
Finely chop the shallot, garlic, and pickled cucumber.
Combine all ingredients in a blender or food processor.
Blend until smooth and well emulsified.
Transfer to a container and refrigerate.
Tips
Soy milk can be used instead of dairy milk, but oat or almond milk may not work as well.
This dressing yields about 500 ml and can be stored in the refrigerator for 5-7 days.
