YOGURT DILL SAUCE RECIPE
A quick & easy Yogurt Dill Sauce that is perfect for all your Greek and Mediterranean dishes. Takes 5 minutes to make, this yogurt sauce makes a great drizzle for fish (especially salmon), falafel, and gyro recipe. It can also be served as a dip with vegetables or meze platters.
Provided by Aysegul Sanford
Categories Condiment/Sauce
Time 5m
Number Of Ingredients 7
Steps:
- Place all ingredients in a bowl and whisk until fully combined.
- Taste for seasoning and add more if you like.
Nutrition Facts : Calories 413 kcal, Carbohydrate 17 g, Protein 8 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 29 mg, Sodium 1258 mg, Fiber 0.3 g, Sugar 13 g, UnsaturatedFat 25 g, ServingSize 1 serving
CREAMY HOMEMADE YOGURT
Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you'd rather; 2 percent works a lot better than 1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Homogenized milk is smooth throughout.
Provided by Melissa Clark
Categories breakfast, brunch, easy, snack, project
Time 20m
Yield 1 3/4 quarts
Number Of Ingredients 3
Steps:
- Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.
- Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you'll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you're in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
- Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
- Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams
CREAMY MUSTARD YOGURT SAUCE
A rich, creamy mustard sauce that goes great with chicken, sausage, vegetables, and just about anything else!
Provided by Jimmy Simian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 8
Number Of Ingredients 3
Steps:
- Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.
Nutrition Facts : Calories 15.5 calories, Carbohydrate 0.8 g, Cholesterol 1.4 mg, Fat 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 101.3 mg, Sugar 0.3 g
BASIC YOGURT SAUCE
Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 3 grams
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