This easy German sour cream salad dressing (salatsosse) recipe is delicious on its own but it can be made with variations (mit sauerresahne).
It comes together quickly from ingredients you have in your pantry. Try it and you won't ever run out of salad dressing again. It is also lower in fat than commercial dressings and has no preservatives, fillers, or added sugar.
- 1/2 cup sour cream
- 2 tablespoons water (or milk, or club soda)
- Optional: 1/4 teaspoon bouillon (powdered)
- Optional: 1/4 teaspoon black pepper (freshly ground)
- Optional: 1/4 teaspoon oregano (dried)
- Optional: 2 tablespoons onion (red, finely minced)
- Optional: 1/4 teaspoon chili powder
- Optional: 1 dash cayenne pepper
- Optional: 1 teaspoon mustard (medium-sharp German style)
- In a small bowl, whisk together sour cream with water or milk or club soda until a dressing consistency is reached.
- Serve chilled. Store covered in the refrigerator for up to 1 week.
- Add powdered bouillon, pepper, and oregano, crushed between your fingers, and mix well. Add onions if you like. Make sure they are finely minced. Mix well.
- Add chili powder and cayenne pepper. Mix well.
- Add mustard. Mix well.
Serving Suggestions for German Sour Cream Salad Dressing
This dressing is excellent on an iceberg lettuce and tomato salad or with cherry tomatoes and carrot sticks as a dip. It's a natural on a shredded carrot salad and as a dressing for a Waldorf-style salad. And don't count it out as a sauce for meat fondue (fleischfondue) or as a topping for boiled or baked potatoes.