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Herby sauce

Sauce aux herbes

Preparation : 5 min Resting : -
Cooking : - Equipment : Mill attachment
Difficulty :
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for Serves 4 :
125 g pouring yoghurt
1 tbsp balsamic vinegar
salt & pepper
1/2 tsp mustard
1 handful fresh herbs (chives, chervil, etc.)
1Wash the herbs and carefully pat them dry. Chop roughly.
2Put the yoghurt in the mill bowl, together with the mustard and vinegar, finishing off with the herbs.
3Turn the selector to 2 and blend for 20 seconds.


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