Fast dressing better than at restaurant, almost unlimited shelf life.

You can prepare this dish with or without the Thermomix – details (TM) are in parentheses.
Put the cranberries, water, sugar, salt and vegetable broth in a saucepan and bring to the boil over medium-high heat, about 10 minutes (6 minutes per flavor/hour). Then add the remaining ingredients and mix in the mixer for 5 to 8 seconds (10 seconds per setting).
Once the vinaigrette has been cooled, bottle and store in a refrigerator. The vinegar keeps it and makes it last longer. All leaf salads or raw meals are delicious with.
The vinaigrette is ideal as a travel souvenir or as a small homemade gift.
Vinaigrette on broth recipe
, in stock, fast and long-lasting vinaigrette
This dressing is a must in all German cuisines. It is perfect for serving salads, but also for preparing dips quickly and easily.
200 grams of oil
300 g natural yogurt (0.1% fat)
20 grams of salt
20 g vegetable broth (granule)
80 g sugar per 100 g
200 g balsamic vinegar (white)
1/4 teaspoon pepper (ground black)
200 g sour cream (or sour cream)
60 grams of mustard
250 grams of water
n. B. herbs (salad)

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You can prepare this dish with or without the Thermomix – details (TM) are in parentheses.
Put the cranberries, water, sugar, salt and vegetable broth in a saucepan and bring to the boil over medium-high heat, about 10 minutes (6 minutes per flavor/hour). Then add the remaining ingredients and mix in the mixer for 5 to 8 seconds (10 seconds per setting).
Once the vinaigrette has been cooled, bottle and store in a refrigerator. The vinegar keeps it and makes it last longer. All leaf salads or raw meals are delicious with.