Minted Yogurt Sauce

By Sam Sifton

Published June 25, 2011

  • Marcus Nilsson for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(90)
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Ingredients

  • 1 cup best-quality whole milk yogurt

  • ½ cup crème fraîche

  • ¼ cup mint, minced

  • 1 tablespoon chives, minced

  • ½ clove garlic, finely diced or grated on Microplane

  • Zest of 1 lemon

  • Tabasco or other hot pepper sauce, to taste

  • Kosher salt

  • freshly ground black pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 24 milligrams cholesterol; 103 calories; 2 grams monosaturated fat; 4 grams saturated fat; 8 grams fat; 1 gram fiber; 281 milligrams sodium; 3 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine yogurt, crème fraîche, mint, chives, garlic and lemon zest in a medium-size nonreactive bowl, then whisk to a smooth consistency.

  2. Step 2

    Season to taste, transfer to small bowls and serve with lamb ribs.

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4 out of 5
90 user ratings
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