Ingredients
- —4 tbsp full-fat yogurt or (goat) cream (unsweetened)
- —1 tsp Dijon mustard (sugar-free)
- —1 tsp lemon juice
- —1 tsp olive oil or ghee
- —Pinch of pepper and salt
- —(Optional) ½ tsp honey or mustard seeds for a milder flavor
Instructions
Heat the olive oil or ghee in a small saucepan over low heat.
Add the mustard and stir briefly until fragrant.
Stir in the yogurt or cream and heat gently while stirring (do not let it boil).
Season with lemon juice, pepper, and optionally a pinch of salt.
Serve immediately — the sauce should remain warm and smooth.
Serving Tip
Creamy, mildly tangy, and perfect with chicory, sauerkraut casserole, or veal. Serve in a small bowl or drizzle thinly over the dish. Garnish with a few mustard seeds or fresh parsley for a rustic touch.
Storage Tip
Allow to cool completely and store for up to 2 days in a sealed jar in the refrigerator. When reheating: stir in a small splash of water or yogurt to restore the sauce's smooth texture.
RECIPE_ID: 4ad55831...
LAST_UPDATE: 2/18/2026