My recipe for yogurt sauce is hard to structure because every time I make it it’s a little different! It is truly a weekly staple in our house that takes a simple dish and brings it all together. Plus, who doesn’t LOVE sauce? And this one is a healthy sauce you can feel good about!
Every week I buy a 16 oz jar of very thick greek-style yogurt from a local dairy farmer. If you can’t find a thick yogurt, try labneh, a middle eastern strained yogurt that is VERY thick. The thicker the yogurt, the more concentrated this tangy flavor will be. I always add olive oil and lemon, but other ingredients like fresh herbs or chopped capers are very spur of the moment. Here’s the recipe I suggest you start with, and then over time try exploring with ingredients you love. I add yogurt on top of fish, roasted vegetables, grilled meats, tacos, couscous, grain salads, and raw crunchy vegetables for a crudité plate.
1 C Organic Greek Yogurt, full fat
3 TB Olive Oil
Zest of 1 lemon
1 small clove of garlic, grated
1/2 C fresh dill, mint, or cilantro, chopped finely
Spoon a little on each dinner plate and then serve with a small bowl on the table for “extra.” It’s very rare we ever have leftover yogurt sauce! It gets gobbled up. If you do have leftovers, save it and turn it into the base for a yogurt salad dressing the next day.
See below for recommended “add-ons” to try out.
minced shallots and chopped capers
“kale sauce” from the Six Seasons cookbook
garlic oil and/or roasted garlic and/or garlic confit
chopped cooked spinach
leftover salad dressings
cumin and lime zest
chili Oil or Tobasco
fried mustard seeds and fried curry leaves
zatar and crumbly feta
fresh or died oregano and chopped preserved meyer lemons