Creamy yogurt and mustard sauce with Thermomix

Name: Salsa de yogur y mostaza con Thermomix
Total time: 15 min
Yield: 1,5-2 litros
Ingredients: 200 g vinagre balsámico blanco; 250 g agua; 80-100 g azúcar; 20 g sal; 20 g caldo de verduras en polvo; 200 g nata agria o Schmand; 300 g yogur natural 0,1%; 60 g mostaza; 200 g aceite neutro; ¼ cdta pimienta negra molida; Hierbas frescas al gusto

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5 April, 2026

Creamy yogurt and mustard sauce with Thermomix 🥗

Has it happened to you that you want to give your salads a twist and you always end up using the same sad vinaigrette? 😅 With this yogurt and mustard sauce made in Thermomix you will completely change the game in your kitchen.

Creamy, slightly sweet and acidic, and with a herbaceous touch that makes each bite irresistible.

Best of all, it is prepared in the blink of an eye and keeps for weeks in the refrigerator, ready to transform any dish into a gourmet dish 🥗. It is perfect for green leafy salads, crudités, even to accompany meats or fish.

The first time I made it, I was surprised by how versatile it is: a few different fresh herbs and you have a completely new flavor. Since then, there is never a jar missing from my refrigerator to give life to my daily meals.

Creamy yogurt and mustard sauce with Thermomix

WHY THIS RECIPE IS PERFECT

Before we get to work, let’s see why this sauce is a must-have:

✅ Quick and easy: With Thermomix everything is emulsified in seconds, without the need to mix by hand.

✅ Long conservation: Thanks to the vinegar and salt, it lasts several weeks in the refrigerator.

✅ Creamy texture: Ideal for salads, dips or as a dressing for crudités.

✅ Versatile: By changing the herbs or the proportion of mustard you can adapt it to any dish.

✅ Perfect for gifting: Decorative jars and you now have a delicious homemade detail.

✅ Healthy: Low-fat yogurt and total control of sugar and salt.

INGREDIENTS EXPLAINED

🥂 200 g white balsamic vinegar

💧 250 g water

🍚 80-100 g sugar (adjust to taste)

🧂 20 g salt

🥣 20 g powdered vegetable broth

🥛 200 g sour cream or Schmand

🍶 300 g natural yogurt 0.1% fat

🌿 60 g mustard

🌻 200 g neutral oil (sunflower or canola)

🌶 ¼ tsp ground black pepper

🌱 Fresh herbs to taste (parsley, chives, dill…)

Optional: Adjust sugar, salt or mustard to taste. Change the herbs depending on the season or type of salad.

EQUIPMENT AND PREPARATION

What you need: Thermomix, spatula, sterilized glass jars with airtight seal.

Previous preparation: Weigh all the ingredients and wash the fresh herbs well. This will allow you to work in an organized and fast way.

Approximate preparation time: 10-15 active minutes. While the Thermomix works its magic, you can sterilize the jars and prepare the salads.

DETAILED STEP BY STEP INSTRUCTIONS

1 Place the vinegar, water, sugar, salt and vegetable broth in the glass. Program 6 minutes, Varoma, speed 1. This will dissolve and cook the ingredients evenly.

2 Add the sour cream or Schmand, plain yogurt, mustard, oil, pepper and fresh herbs. Mix for 10 seconds, speed 5 until you get a creamy emulsion. Repeat a few more seconds if you see lumps.

3 Taste the sauce and adjust the sugar, salt or pepper if necessary. Mix briefly again to integrate the settings.

4 Pour the hot sauce into sterilized jars or bottles and let cool to room temperature. Once cool, store in the refrigerator.

PRO TIPS AND TROUBLESHOOTING

🌟 Secrets to success

• Adjust sugar and mustard to taste for perfect sweet-acid balance.

• Use freshly chopped herbs to maintain the aroma and color.

• Glass jars with airtight seals preserve the sauce better.

• Mix gently to maintain the creamy texture and avoid separation.

❌ Common mistakes

Problem: Liquid or separate sauce.
Cause: Insufficient mixing or excess oil.
Solution: Emulsify in Thermomix and add the oil little by little if necessary.

Problem: Too sweet.
Cause: Excess sugar.
Solution: Adjust the quantity to 80 g at the beginning and adjust it at the end.

VARIATIONS AND CUSTOMIZATIONS

🌱 Light Version: Substitute extra plain yogurt for the sour cream for less fat.

🌿 Mediterranean Herbs: Rosemary, thyme and basil for summer salads.

🧄 Intensive Version: Add a clove of crushed garlic for a stronger flavor.

🌶 Spicy touch: A pinch of extra cayenne or mustard for the brave.

🎁 To give away: Small jars with bows, ideal for Christmas or birthdays.

SERVING AND ACCOMPANIMENTS

Serve it over green leafy salads, carrots, cucumber or peppers. It also works as a dip for crudités. Decorate with fresh herbs for presentation.

Combine with rustic breads, grilled chicken dishes or baked fish. Ideal for everyday meals and celebrations.

STORAGE

🥡 Storage: Store in airtight jars in the refrigerator for up to several weeks.

❄️ Freezing: Not recommended; loses texture.

♨️ Overheating: No need; It is served cold.

FREQUENTLY ASKED QUESTIONS

Can I use regular vinegar instead of white balsamic? Yes, but the flavor will be more neutral.

Is it suitable for vegans? Replace cream and yogurt with vegetable versions.

How long does it last? Several weeks in a closed jar in the cold.

Can I make small portions? Yes, just adjust the ingredients proportionally.

Is it suitable for meats? Perfect as a light sauce for chicken or fish.

CALL TO ACTION

This yogurt and mustard sauce is a basic that transforms any dish 🥗. It’s fast, versatile and delicious. Make it today, keep a jar in the fridge, and discover how a simple dressing can elevate your salads.

Share your combinations and tag me on networks. Save the recipe and also try the version with Mediterranean herbs for your summer meals.