Yoghurt dressing with ketchup, pepper and tarragon

Name: Yoghurt dressing with ketchup, pepper and tarragon
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 8 Stem(s) Tarragon; 1 red pepper; 150 g Whole milk yoghurt; 2 TABLESPOONS Tomato Ketchup; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

8 Stem(s) Tarragon
1 red pepper
150 g Whole milk yoghurt
2 TABLESPOONS Tomato Ketchup
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the tarragon, dab dry and chop finely. Pepper wash, halve, clean and chop. Mix yoghurt, ketchup and vinegar. Add tarragon and pepper and puree. Season to taste with salt, pepper and sugar.
2
Pour the dressing into a bottle and place in the fridge. Tastes great with grilled meat and vegetables or as a spread for hearty sandwiches (e.g. with chicken, romaine lettuce, eggplant and avocado). Dressing can be stored for approx. 1 week
3
Per bottle approx. 580 kJ/140 kcal. E 6 g/F 6 g/KH 14 g