Sweet and sour, tender, with a pleasant spice yogurt based sauce will not leave anyone indifferent. The sauce recipe is very simple and contains available ingredients. WITH yogurt sauce Green salads, eggs, boiled and raw vegetables get along easily. It is very good with avocado and cucumbers. Try and yogurt sauce will become a favorite on your table.
You will need:
- Turkish or Greek yogurt without additives (or sour cream 15%) 250 gr
- honey 3 tsp
- mustard 2 tsp.
- lemon juice 1 tbsp.
- zest of 1 lemon
- salt 0.25 tsp
Step-by-step photo recipe:
Transfer to a bowl. If you don't have yogurt, feel free to replace it with low-fat sour cream, it turns out delicious too.
Add mustard. I use French mustard with grains, it is more delicate, but you can use any.
Squeeze out lemon juice and grate on a fine grater lemon zest- This is a thin yellow layer of lemon peel. Add lemon zest and juice to yogurt.
For this sauce you need to use liquid honey- it dissolves better in yogurt. If the honey has thickened, melt it in the microwave - 3 tsp. will melt in 15-20 seconds at full power. Make sure that the honey does not boil, otherwise it will lose its beneficial properties. Add honey to yogurt. Salt
Stir all ingredients until smooth. Taste, you may want to add salt or mustard, adjust to your taste.
Ready! Very quickly, not even 5 minutes passed.
If you still don’t know what you can eat green fox salad with, then here it is – . Quail eggs will be very happy with it, and chicken eggs too.
Avocado and yogurt sauce- best friends! Be sure to try it!
Bon appetit!
We will reveal one little secret. Some women, in order to lose weight, refuse traditional sour cream and mayonnaise sauces for salads and main courses due to the high calorie content of dressings. For the sake of beauty, you have to sacrifice the taste of food. However, this is not necessary. You can simply replace them with light and healthy yogurt-based dressings.
We bring to your attention the three most popular sauces of this season! They will add a delicate taste and fresh spring aroma to your favorite salad, decorate the second course and add a new, refined note to the usual dessert. And most importantly, the process of losing weight will go as unnoticed as possible, bringing only benefits and a feeling of lightness.
Expert commentary: Irina Salkova, head of the company’s laboratory« Cheburashkin brothers. Family farm» :
When producing yogurt, a starter containing Lactobacillus bulgaricus and Streptococcus thermophiles is added to whole or normalized pasteurized milk. Bulgarian stick is an essential component of real yogurt. Bulgarian bacillus microorganisms produce vitamins and amino acids during fermentation and participate in the processes of suppressing pathogenic intestinal microflora. Natural yogurt helps cleanse and rejuvenate the body, remove harmful toxins and restore intestinal microflora, making the process of digesting food much more efficient.
Béarnaise yoghurt sauce
You will need:
- 1/2 cup natural yogurt without sugar
- small bunch of parsley
- sprig of tarragon (tarragon)
- 1/2 teaspoon mustard
- spiced salt to taste
Preparation:
- Mix yogurt and mustard in a bowl.
- Wash, dry and finely chop the greens.
- Add 1 teaspoon each of parsley and tarragon to the yogurt-mustard mixture.
- Add salt to taste. To add more flavor, the spiced salt can be replaced with celery salt.
- Place the sauce in a cold place for an hour and a half.
This sauce is the yogurt brother of the ancient French sauce Sause Bearnaise, named after the homeland of King Henry IV of France. It goes great with grilled meat. This original sauce with a delicious taste will add a piquant touch to pizza, vegetables, and hot fish and poultry dishes. The most discerning gourmets will appreciate it.
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Yogurt sauce April
You will need:
- zest of 1 – 1/2 lemon
- 1 tablespoon olive oil
- small bunch of dill
- a few basil leaves
- 2 cloves garlic
- ground allspice to taste
- salt to taste
Preparation:
- Peel and chop the garlic.
- Wash, dry and cut the greens.
- Grate the lemon zest.
- Combine yogurt with garlic, herbs and zest, seasoning the mixture with pepper, salt or other spices.
- Add olive oil and whisk the sauce well.
- Season the salad with sauce and place the finished dish to cool on the bottom shelf of the refrigerator.
April dressing is a versatile salad dressing. Thanks to the combination of yoghurt and olive oil, it has a silky texture and harmonious taste, while the zest gives it the perfect acidity. This sauce will never get boring, as it can be prepared in different ways by adding different spices, finely chopped cucumbers or olives ground in a mortar.
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Yogurt sauce Cheese
You will need:
- 1 cup natural yogurt without sugar
- 200 grams of your favorite cheese
- a few mint leaves
- salt to taste
- additives in the form of: 1) 1 pear and pine nuts, if blue cheese is Dor Blue; 2) 2 cloves of garlic, 1 tablespoon of olive oil and a pinch of pepper, if the cheese is of the Adyghe or Dutch type; 3) 1 apple, 1 tablespoon orange juice and a pinch of cinnamon if the cheese is ricotta or mozzarella.
Preparation:
- Mix yogurt and grated cheese.
- Finely chop the mint and combine it with the cheese and yogurt mixture.
- If the cheese is salty, do not add salt.
- For a garlic supplement, crush the garlic in a press or grind it in a mortar, combining it with olive oil and pepper.
- Additives in the form of a pear or apple must be peeled and finely chopped. Combine orange juice with cinnamon. Pine nuts are added whole.
The advantage of this sauce is that it is very filling, and if you season any green leaves with it, be it Arugula, Iceberg or any other lettuce, you can get rid of the feeling of hunger for a long time. Cheese sauce goes well with any dish. Depending on the type of cheese, you can vary the additives from spicy garlic to fruity dessert, but even without additives this sauce is beautiful and self-sufficient.
Yogurt sauce is suitable for any dish: fish, meat, poultry. Yogurt is an ideal dressing for desserts and summer berry salad. The article provides several simple and original recipes for yogurt sauce. To prepare the sauce, you should choose regular yogurt without additives or fillers.
Yogurt is a versatile product that should be in your kitchen. Preparing yogurt at home is not difficult. Yogurt sauce that goes perfectly with fish is the easiest recipe. Just mix all the ingredients and serve.
Yogurt sauce for fish
For the sauce you will need
- Plain yogurt 125-150 gr.
- Lemon juice 1 tsp. (you can use lemon concentrate)
- Dill 1.tsp.
- Olive oil 1 tsp.
- Salt, pepper to taste
Preparation
- Finely chop the dill. Mix yogurt, dill, olive oil, add lemon juice
- Mix everything thoroughly, add salt and pepper to taste
- If desired and to taste, you can add chopped garlic or onion to the sauce.
Yogurt sauce with herbs
You can use fresh, dried or frozen herbs for this sauce. Before use, wash fresh garden herbs, dry them and finely chop them with a knife or chop them in a blender.
Ingredients
- 250 gr. plain yogurt
- 2 tsp parsley
- 2 tsp dill
- 2 tsp Luke
- 1 clove of garlic
- Salt, pepper to taste
Chop the prepared greens and combine with yogurt. The sauce with yogurt and herbs goes well with almost everything, both meat and vegetable dishes.
Yogurt sauce with tomato paste
To prepare this sauce you will need
- Plain yogurt 150 gr.
- 1 tbsp. tomato paste
- 1 tbsp. chopped fresh or dried dill
- Olive oil 1 tsp.
- Salt, pepper to taste
- 1 clove of garlic to taste
- 1 tbsp. spoon of water
Preparation
Place all ingredients in a blender and mix until smooth. Yogurt and tomato sauce goes well with legumes. Try cooking green beans with this dressing.
Yogurt sauce with parsley
- Plain yogurt 125 gr.
- 100 gr. finely chopped pickled cucumbers
- Finely chopped parsley 2 tbsp.
- Pinch
- Salt to taste
Mix all ingredients in a bowl and serve.
Sauce with Greek yogurt, cucumbers, dill and garlic
Greek sauce with yogurt is called satsiki (tzatziki). Thick Greek yogurt is used as a base, but our plain yogurt will also work.
Ingredients
- Plain yogurt 150 gr.
- Medium cucumber
- 2 cloves garlic
- Fresh dill 1 tsp.
- Salt to taste
- Lemon juice 1 tsp.
- Olive oil 1 tsp.
Preparation
- Peel the cucumber and remove large seeds.
- Grate and drain excess liquid.
- Finely chop the dill and chop the garlic.
- Combine with yogurt, add lemon juice, olive oil, and salt to taste.
Place in the refrigerator for 30 minutes before serving. Before serving, stir thoroughly again and garnish with mint leaves or dill sprigs.
There are many holidays ahead, and you will probably figure out the hot stuff yourself. And to make your dishes tastier, we offer 5 options for Greek yogurt sauces that are suitable for meat, fish, seafood, vegetables and even fruits.
We asked to prepare the sauces Natalia, a PR specialist and internet marketer, whose passion for gastronomy took her from her Minsk office two years ago straight to the Ragout culinary school in Moscow. Now Natalya, in parallel with her work in Minsk, is engaged in various culinary projects.
Yogurt sauces are very easy to prepare and go well with a variety of dishes. Therefore, a couple of jars in the refrigerator will allow you to quickly prepare something interesting in the evening for yourself or for unexpected guests.
Almost all yogurt sauces go well with potato wedges, carrot sticks, bread or grilled vegetables. And each of them, depending on the type, can reveal a meat, fish or vegetable dish in a special way.
Natalya warns that yogurt sauces are not suitable for baking and will not replace mayonnaise (before the New Year, for some reason, everyone begins to actively give such “useful” advice). Yogurt is a fermented milk product, and the base of mayonnaise is vegetable oil and yolk, so these are completely different stories.
INGREDIENTS: WHAT HOW MUCH
Greek yogurt (5 pcs.) - 4 rub.
Fresh cucumber (1 pc.) - 90 kopecks.
Apple (1 pc.) - 25 kopecks.
French mustard (25 g) - 21 kopecks.
Dill (40 g) - 65 kopecks.
Parsley (40 g) - 56 kopecks.
Mint (10 g) - 35 kopecks.
Pickled cucumber (2 pcs.), garlic (2 cloves) - everyone has one
Honey, salt, curry, paprika, saffron - to taste
YOGURT-HONEY SAUCE
This sauce is best for dressing fruit salads or serving with pancakes or pancakes. Self the combination of yogurt and honey is a traditional Greek dish often served as dessert.
Add honey and lemon juice to the yogurt and mix. The amount of ingredients can be adjusted to taste.
YOGURT MINT SAUCE
Sauce with mint is already Turkish history, explains Natalya. - Moreover, we use dried mint not only because it is winter, but also because it is better suited for such sauces. In Turkey, this sauce is used with almost any dish - it has a fresh and bright taste. It goes especially well with fish, grilled vegetables or salad mix.
Add mint, lemon juice and a little salt to the yogurt.
GREEK TZAZZIKI SAUCE
Tzatziki is a self-sufficient dish and in Greece is sometimes even served as a separate cold appetizer. But the sauce is ideal with vegetables (especially eggplant), peppers, grilled zucchini, pies with hearty fillings or chicken pieces.
First you need to grate the cucumber on a coarse grater, add a little salt and leave for 5 minutes. This is necessary so that excess moisture comes out of the cucumber and the sauce remains thick. The cucumbers will need to be squeezed by hand.
Add squeezed cucumbers, dill, grated garlic and salt to taste to the yogurt.
A LA TARTARE
Tartar sauce is usually prepared on a mayonnaise basis, but in this case variations with yogurt are acceptable. A mandatory component is either pickles or capers. This sauce goes well with fatty fish, such as trout, any other seafood and red meat. And if it’s a quick meal, you can serve it with rye bread or potato wedges.
Grate the pickles on a coarse grater, add parsley, French mustard, garlic and Greek yogurt.
INDIAN SAUCE
Yogurt combined with curry is already an Indian story. The sauce goes great with chicken and vegetables.
Grate the apple onto a coarse grater, then add Greek yogurt, mustard, curry, sweet and hot paprika and salt to taste.
Natalya advises keeping the sauces in the refrigerator for about an hour before serving. This way the taste will develop better and become brighter, but the sauce will be good immediately after cooking.
HOW MUCH SAVED
In an hour we prepared five sauces with a total volume of about 1 kg, spending 7 rubles on all ingredients. The price of salad sauce with yoghurt and curry sauce of the Kuhne brand for 250 g varies from 3.79 to 4 rubles. This means we saved 9 rubles. And they were satisfied.
Photo: website.
Yogurt-based sauces are an excellent alternative to harmful factory-made sauces like mayonnaise, since they contain very little animal fat. If you make yogurt at home, you can reduce the amount of preservatives, dyes and flavors to a minimum. In short, this is a great way to make your diet healthy and tasty, and the low calorie content of such a dish will be a pleasant gift for those who are fond of diets.
We offer a recipe for yoghurt sauce with garlic, which is ideal for fish. For the base, it is best to use Greek yogurt, because our sauce comes from Greece, but it will also be delicious with regular yogurt if you know a few secrets.
Firstly, it is best to choose a product with a fat content of 2.5%, otherwise the finished dish will turn out too watery.
Secondly, you need to wrap the yogurt in cheesecloth a day before the intended preparation, hang it over a bowl and wait until the excess liquid drains. Then our sauce will be thicker and richer in taste.
So we will need:
200 ml yogurt
- a few cloves of garlic (depend on how spicy you want it to taste)
- ½ teaspoon mustard (Dijon or regular)
- juice of a piece of lemon (to taste)
- 1 cucumber
- Herbs to taste (parsley, tarragon and mint go well with our ingredients)
- Salt
- Pepper
Garlic Yogurt Sauce Recipe
Step 1. Peel the cucumber, grate, sprinkle with salt and leave for 20 minutes. Finely chop the greens, sprinkle with lemon juice, crush a little with your hands or a spoon. The garlic must be passed through a press or chopped with a knife.
Step 2. Drain excess moisture from the cucumbers or pat them dry with a paper towel, combine with the garlic and herbs and blend in a blender at high speed. If you don't have a blender, you can do this by hand, but then the sauce will have an uneven consistency.
Step 3. Add yogurt, mustard, taste and add salt, pepper or lemon juice if necessary.
Our culinary delight is ready, you can eat immediately or refrigerate for several hours. In a crystal vase, on a bed of lettuce or on a plate next to a juicy steak, garlic yogurt sauce will decorate any table.
Bon appetit! Share the recipe with your friends!
