I love using Greek yogurt in cooking because, compared to traditional yogurt, it is much denser and creamier, making it suitable for both sweet and savory recipes! Furthermore, for those who don’t know, it proves to be a great ally from a protein point of view, not to mention its undeniable ability to lower the glycemic index, especially in sweets! But today I present it to you in a savory version through a creamy and versatile sauce, which I use everywhere, on white and red meats, grilled vegetables, meatballs, and even as a dressing for my salads. I make it so often that I never thought of writing the recipe on the blog, also because I always go by feel with the ingredients I use to flavor it; I never thought of quantifying them! But seeing how much success it generates every time I propose it at the table, I decided it was a shame to keep this idea to myself! So here I am, happy to share it with you! By the way, when I eat yogurt in purity as a snack with fruit, I prefer the fat-free one, but if I decide to use it as a sauce, I prefer to opt for 2% Greek yogurt, precisely for its ability to regulate the glycemic load. That said, I also love mustard because it can give the cream a stronger, intense, and spicy flavor, so if you, like me, belong to the same club, you’ll be truly delighted! The rest is a mix of aromatic herbs that you can vary according to the season for an explosion of flavors that will enhance all your dishes!
If sauces are your thing in the kitchen, let yourself be inspired by these ideas too:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2-3 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
- 6.5 oz Greek yogurt
- 1 tablespoon mustard
- 1/2 teaspoon yellow mustard powder
- 1/2 teaspoon garlic powder
- to taste aromatic herbs (parsley, rosemary, and chives)
- A few drops lemon juice
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1 Mixing bowl
- 1 Spoon
- 1 Knife
- 1 Cutting board
Steps:
The yogurt sauce is very simple to make: in a large mixing bowl, add the amount of yogurt specified in the recipe, removing any whey residue.
Add the garlic powder or ½ clove of crushed garlic and mix well.
Add the mustard powder and the sauce and continue to mix with a spoon.
Season with salt and pepper to taste.
Squeeze a few drops of lemon juice.
Separately, finely chop the aromatic herbs with a knife and add them to the yogurt cream.
Finally, drizzle with a thread of olive oil and mix everything very thoroughly.
Before serving, sprinkle a handful of chopped aromatic herbs on top.
And voilà… your yogurt and mustard cream is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
I paired it with my vegetable fritters, totally vegan and gluten-free, delicious!
Storage
👉 You can store the yogurt and mustard cream in the fridge inside a container, preferably glass, with an airtight seal or with cling film for up to 1-2 days.
Tips, notes, variations, and suggestions
🟣 If you don’t like the taste of mustard, you can easily omit it. You can still flavor your cream with other spices like sweet paprika, turmeric powder, etc.
🟣 For a non-vegetarian version, you could replace the mustard sauce with ½ tablespoon of anchovy paste. Obviously, the latter being quite salty on its own, adjust the amount of salt you add to the yogurt cream to avoid it becoming too salty.
FAQ
Can I use plain natural yogurt instead of Greek yogurt?
Yes, absolutely, although its consistency is much more liquid and suitable only as a salad dressing, but less for serving with other dishes.
