David Tanis's Yogurt Sauce

By David Tanis

Published November 20, 2012

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(83)
Comments
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Ingredients

Yield:About 1½ cups

  • 1 ½ cups medium-thick plain yogurt

  • ½ teaspoon grated ginger

  • 1 tablespoon roughly chopped mint leaves

  • 1 teaspoon finely chopped green serrano or jalapeño chile

  • Pinch cayenne

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 16 milligrams cholesterol; 77 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 292 milligrams sodium; 4 grams protein; 6 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

    In a small bowl, mix together the yogurt, ginger, mint, chile and cayenne. Season with salt and pepper to taste. Let flavors meld at least 5 minutes. (May be prepared several hours ahead.) Serve chilled.

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Ratings

4 out of 5
83 user ratings
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Comments

Connie

I see the sauce in the photograph, but what is the dish in the photograph? It looks good too.

Elissa

Turkey Biryani

Jacqueline

Excellent without the chile and cayenne for those like me who are wimps about spices - without the heat, a nice counterpoint and balance to the heat of the turkey biryani. Since I use the yogurt sauce to tame spicy dishes, does not make sense to add heat to it, but that's just me.

Greg Hastings

What is the dish it is served with?

Jacqueline

Excellent without the chile and cayenne for those like me who are wimps about spices - without the heat, a nice counterpoint and balance to the heat of the turkey biryani. Since I use the yogurt sauce to tame spicy dishes, does not make sense to add heat to it, but that's just me.

Connie

I see the sauce in the photograph, but what is the dish in the photograph? It looks good too.

Elissa

Turkey Biryani

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