Creamy Yogurt Sauce from Chef Deborah Madison

Creamy Yogurt Sauce

This versatile creamy yogurt sauce can go everywhere—on grains, legumes, grilled vegetables, over avocadoes on toast, with lamb, grilled chicken, or greens. Use can use either the 5% or 2% Kalona SuperNatural™ plain yogurt—both are creamy and delicious.

Creamy Yogurt Sauce Ingredients

  • 1 cup Kalona SuperNatural™ plain 5% yogurt
  • 1 garlic clove, mashed to a paste or put through a press
  • 1/4 teaspoons salt
  • 2 to 3 tablespoons chopped fresh dill
  • 2 tablespoons finely chopped cilantro
  • a few pinches cayenne pepper (or paprika, if you don’t want the heat)
  • a few pinches red pepper flakes
  • Freshly ground black pepper
  • Olive oil, to finish

Directions

Whisk the yogurt with the garlic and salt, then stir in the herbs. Season with a pinch or two of cayenne and turn the yogurt into a bowl. Sprinkle over the red pepper flakes, the black pepper and another bit of cayenne. Drizzle with olive oil and if time allows, refrigerate the sauce for an hour for the flavors to develop. If not, just go ahead and serve.  Makes 1 1/2 cups.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Creamy Yogurt Sauce

Creamy Yogurt Sauce

  • Author: Chef Deborah Madison
  • Category: sauce
  • Cuisine: American

Description

This versatile sauce can go everywhere—on grains, legumes, grilled vegetables, over avocadoes on toast, with lamb, grilled chicken, or greens. Use can use either the 5% or 2% Kalona SuperNatural™ plain yogurt—both are creamy and delicious.


Scale

Ingredients

  • 1 cup Kalona SuperNatural™ plain 5% yogurt
  • 1 garlic clove, mashed to a paste or put through a press
  • 1/4 teaspoons salt
  • 2 to 3 tablespoons chopped fresh dill
  • 2 tablespoons finely chopped cilantro
  • a few pinches cayenne pepper (or paprika, if you don’t want the heat)
  • a few pinches red pepper flakes
  • Freshly ground black pepper
  • Olive oil, to finish

Instructions

Whisk the yogurt with the garlic and salt, then stir in the herbs. Season with a pinch or two of cayenne and turn the yogurt into a bowl. Sprinkle over the red pepper flakes, the black pepper and another bit of cayenne. Drizzle with olive oil and if time allows, refrigerate the sauce for an hour for the flavors to develop. If not, just go ahead and serve.  Makes 1 1/2 cups.


Keywords: creamy yogurt sauce

Leave a Reply