Basic Yogurt Sauce

Basic Yogurt Sauce

from cooking.nytimes.com

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.

Ingredients

  • 1 cup Greek-style yogurt, preferably whole milk yogurt (8 ounces/225 grams)
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice (from 1 large lime), more to taste
  • 1/2 teaspoon salt, more to taste
  • 1 garlic clove

Directions

  1. 1

    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.