Rich taste, delicious on a sandwich, over vegetables and boiled potatoes, on meats or fish, your choice!
Senfsosse
Makes 1 1/2 cups (360 ml)
Makes 1 1/2 cups (360 ml)
3/4 cup (180 ml) organic sour cream
1/4 cup (60 ml) organic buttermilk
OR
1 cup (240 ml) organic plain (dairy-free) yogurt
1/2 cup (120 ml) German Düsseldorf prepared mustard or Dijon (mild, medium or hot to taste)
2 tsp. (10 ml) organic lemon juice
optional: 1-2 Tbs. (15-30 g) fresh dill or 1/4 cup (50 g) finely minced dill pickles
1. If using sour cream and buttermilk, whisk them together.
1. If using yogurt...
2. whisk in the mustard and lemon juice.
3. Stir in the dill or dill pickles.
4. If the sauce is too thick, thin it with a little more buttermilk/yogurt.
5. Refrigerate until needed.
mustard plant
