Basic Yogurt Sauce
Sauce & Stock
Ingredients
1 cup Greek-style yogurt preferably whole milk yogurt (8 ounces/225 grams)
2 tablespoons finely chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice (from 1 large lime) more to taste
1/2 teaspoon salt more to taste
1 garlic clove
Description
Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.
Jessica Emily Marx for The New York Times
Featured in: Five Sauces For The Modern Cook.
Directions
In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water.
Use a rasp grater to finely grate garlic into the bowl.
Stir, taste and adjust salt and lime juice as needed.
Cover and refrigerate leftovers for up to 5 days.
Notes
Persian Cucumber Yogurt
Stir in
– 1/2 cup minced, peeled cucumber (about 1/2 Persian cucumber)
– 1 tablespoon finely chopped cilantro
– 1 tablespoon finely chopped dill.
Serve alongside grilled chicken, fish or lamb.
Thin with a little water and drizzle over sliced tomatoes for a simple salad.
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Carrot Raita
– substitute 3 tablespoons cilantro for mint
Add:
– 1/2 cup peeled
– grated carrot (about 1 small carrot)
– half a small jalapeño pepper, minced.
Sizzle 1 tablespoon cumin seeds in 1 tablespoon ghee or neutral oil until seeds begin to pop, 1 to 2 minutes.
Stir into yogurt.
Serve with lamb or vegetable curries. Spoon atop spicy chickpeas, basmati rice, or roast salmon.
Thin with a little water and drizzle over roasted beets, carrots and fennel.
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