Quick Yogurt Sauce, Ready in One Minute
Today we prepare a delicious yogurt sauce, perfect for the summer season… but not only! It is a fresh, light, and versatile sauce, suitable for different eating styles thanks to its simple and balanced composition. The base is 0% Greek yogurt, to which I only added a pinch of salt, pepper, a drizzle of extra virgin olive oil, and some torn basil leaves.
We can personalize it each time with different spices or aromatic herbs to give it a new flavor according to our tastes or what we have at home. It’s ideal for dressing salads but also perfect to serve on crostini or with breadsticks, thanks to its creamy and dense consistency. I often use it to fill sandwiches and focaccias: it keeps the filling soft and adds a fresh and tasty touch.
At first, I thought it was one of those “young” recipes that might not appeal to everyone… instead, it won over my husband, who is usually very skeptical about new things in the kitchen. Another advantage? We can also prepare it in advance: it keeps very well for a couple of days in the refrigerator, just cover it properly.
Before moving on to the recipe, I remind you of other fresh ideas for the summer season
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 53.99 (Kcal)
- Carbohydrates 2.44 (g) of which sugars 2.01 (g)
- Proteins 4.59 (g)
- Fat 3.14 (g) of which saturated 0.45 (g)of which unsaturated 0.01 (g)
- Fibers 0.18 (g)
- Sodium 516.93 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz 0% fat Greek yogurt
- salt
- pepper
- A few leaves basil
- 1 drizzle extra virgin olive oil
Tools
- 1 Bowl
Preparation
The preparation of this yogurt sauce is really simple. Just take a Greek yogurt, I chose the 0% fat version, remove any liquid on the surface, and pour it into a bowl. Add a pinch of salt, a grind of pepper, a drizzle of extra virgin olive oil, and a few leaves of fresh torn basil. With the help of a fork, mix well until you achieve a homogeneous consistency.
Our sauce is ready to be enjoyed immediately or can be stored in the refrigerator, well covered, for a couple of days.
NOTES
This yogurt sauce is truly versatile and lends itself to many customizations. I chose 0% Greek yogurt for a lighter version, but there’s nothing stopping you from using whole Greek yogurt for an even creamier texture and richer taste.
Each time we can have fun enriching it in different ways, adding spices to taste: a pinch of powdered ginger, a bit of sweet paprika, or even a touch of turmeric can give it a completely new character. For those who love fresh and slightly tangy flavors, I recommend adding a few drops of lemon juice: it will enhance the yogurt’s taste and make the sauce even more fragrant.
Herbs can also vary: instead of basil, you can use parsley, sage, or a few sprigs of fresh thyme. In short, starting from a simple base, we can create a different sauce each time, perfect for accompanying our dishes with flavor and lightness.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I use a yogurt other than Greek yogurt?
Yes, although Greek yogurt is recommended for its dense and creamy texture, you can use regular plain yogurt. Keep in mind it will be slightly more liquid.
How long does the yogurt sauce last in the fridge?
The sauce keeps well for about 2-3 days in the refrigerator if kept in a tightly closed container. I recommend stirring it each time before use, as it may release a bit of whey.
