The yogurt sauce is a fresh and tasty condiment that I often use to accompany many recipes ranging from salads to meat dishes. This sauce is quickly prepared and is flavored with delicious mint or basil leaves.
I often serve it with these recipes
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 66.50 (Kcal)
- Carbohydrates 6.28 (g) of which sugars 5.54 (g)
- Proteins 4.80 (g)
- Fat 2.58 (g) of which saturated 1.66 (g)of which unsaturated 0.00 (g)
- Fibers 0.39 (g)
- Sodium 213.87 (mg)
Indicative values for a portion of 20 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 for 2 people
- 1/2 cup Greek yogurt
- 5 leaves mint
- to taste fine salt
Tools
- 1 Bowl
- 1 Cutting board
- 1 Knife
Procedure
In this summer version of the yogurt sauce, I recommend using fresh mint; alternatively, you can use basil, which will have the same fresh effect.
First, we start with the herbs that will flavor our yogurt sauce. Take some mint leaves (or fresh basil) and wash them well under running water to remove dirt or impurities.
After cleaning the leaves, just dry them with a cloth and chop them finely. It’s important to dry them because otherwise the chopped leaves will stick together.
Greek yogurt already has a good level of acidity and creaminess, so nothing else is needed.
However, if you don’t have non-fat unsweetened yogurt available, you can achieve a similar result by adding a few drops of lemon juice and a teaspoon of extra virgin olive oil.
Pour the yogurt into a bowl, add the finely chopped mint (or basil), and gently mix them together. Let it rest in the refrigerator for 1 hour to enhance the fragrance and flavor.
Your yogurt sauce is ready!
Plating Tips:
I recommend placing the sauce in a bowl or serving it in individual bowls to accompany the main course.
Wine Pairing for Yogurt Sauce:
I recommend pairing the yogurt sauce based on the main dish you will serve it with. However, given the acidic note and the presence of mint or basil, I suggest a dry-tasting still white wine like a Gavi.
