45 gr Yoghurt
1 Egg-white
1 ts White wine vinegar
4 tbs Herb leaves (any green herb)
2 ts Dyon mustard
160 ml Neutral oil
To taste Lemon juice, salt & pepper
Combine the yoghurt, egg-white, vinegar, tarragon and mustard and blend smooth. Now slowly add the oil and season to taste with lemon juice, salt and pepper.
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