Juniper & pink pepper yoghurt dressing

Juniper & pink pepper yoghurt dressing

By
From
Nordic Light
Serves
4
Photographer
Simon Bajada

All food needs sauce but unfortunately 99 per cent of bought sauces or dressings contain ingredients such as thickeners, preservatives and sugars that we should try to avoid. Home-made sauces are a different matter, but many take a lot of time to make. A red wine sauce, the king of sauces, takes days to prepare properly, and who spends their time whipping up the unhealthy-but-thoroughly-delicious treat that is a hollandaise sauce in the morning at home?

This yoghurt sauce is great because it is quick to make, as well as providing us with all of the good natural bacteria found in yoghurt. I don’t consume a lot of milk – I’m not intolerant, I just feel better consuming less of it and I believe this type of dressing paired with cheeses make up the right amount of dairy consumption for me.

While this dressing will keep okay for a few days in the refrigerator, I suggest making only as much as you need for the meal you are preparing. I also suggest using a small food processor or smoothie blender to make it – the sharp blade aerates the yoghurt and gives the perfect consistency for dressing.

Ingredients

Quantity Ingredient
1 teaspoon pink peppercorns
3 dried juniper berries
250g plain yoghurt
1/4 teaspoon salt

Method

  1. Crush the peppercorns and juniper berries together in a mortar and pestle. Add the peppercorn and berry mixture to a food processor together with the yoghurt and salt and blitz together briefly to combine.
Tags:
simon
bajada
new nordic
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