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Makes: about 200ml • Time: 5 minutes
YOU NEED
150ml natural yoghurt • 2 tablespoons sour cream or crème fraîche
½ garlic clove, crushed • 1 tablespoon chopped fresh dill, chives, flat-leaf parsley or a mixture • ½ teaspoon Dijon mustard
2 tablespoons cider vinegar or white wine vinegar
90ml mild extra virgin olive oil
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Place all the ingredients in a screw-top jar and shake until completely combined. Store in an airtight container in the fridge.