Basic Yogurt Sauce

Name: Basic Yogurt Sauce
Yield: 1 cups
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; ½ teaspoon salt, more to taste; 1 garlic clove

By Samin Nosrat

Published August 2, 2016

Jessica Emily Marx for The New York Times

Media 1 of 1

Total Time: 5 minutes
Rating: 5(665)
Comments: Read comments

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.

Featured in: Five Sauces for the Modern Cook

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Ingredients

Yield:1¼ cups

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
½ teaspoon salt, more to taste
1 garlic clove

Ingredient Substitution Guide

Preparation

Step 1
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.

Tips

To make Persian cucumber yogurt, stir in ½ cup minced, peeled cucumber (about ½ Persian cucumber), 1 tablespoon finely chopped cilantro and 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.
To make carrot raita, substitute 3 tablespoons cilantro for mint and add ½ cup peeled, grated carrot (about 1 small carrot) and 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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