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See 5 recipes Download free cookbookLemon Herb Garlic Yogurt Sauce
Garlic Yogurt Sauce
A cool, creamy yogurt sauce with grated cucumber, fresh dill and mint, bright lemon, and mellow garlic. Serve it with grilled vegetables, roast chicken, flatbread, or grain bowls.
Prep Time:15 minCook Time:10 minTotal Time:25 minServings:6Difficulty:Easy
This garlic yogurt sauce balances rich Greek yogurt with cucumber, lemon, and tender herbs. It is thick enough to scoop with warm flatbread yet loose enough to spoon over grilled vegetables, chicken, lamb, or a simple rice bowl.
Salting and squeezing the cucumber is the small step that keeps the sauce creamy instead of watery. A fine grater gives the cucumber a delicate texture, while a clean kitchen towel makes it easy to press out the excess liquid.
Grating the garlic directly into lemon juice softens its sharpest edge before it reaches the yogurt. Dill brings a grassy freshness and mint adds a cool finish without turning the sauce into a copy of any single traditional dip.
The sauce is ready after a short rest, but it becomes even more cohesive after an hour in the refrigerator. Stir before serving and finish with olive oil and a few herbs for a fresh, casual presentation.
Nutrition (per serving)
Calories:102 kcal
Protein:4 g
Carbs:4 g
Fat:8 g
Directions
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1
Set a fine-mesh sieve over a bowl. Toss the grated cucumber with 1/4 teaspoon of the salt, transfer it to the sieve, and let it drain for 10 minutes.
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2
Meanwhile, combine the grated garlic and lemon juice in a small bowl. Let the mixture stand for 5 minutes to soften the garlic's raw bite.
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3
Gather the cucumber in a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out. The cucumber should feel damp but not wet.
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4
Whisk the Greek yogurt, olive oil, remaining 1/2 teaspoon salt, and black pepper in a medium bowl until smooth and glossy.
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5
Fold the drained cucumber, lemon-garlic mixture, dill, and mint into the yogurt until the herbs and cucumber are evenly distributed.
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6
Cover and refrigerate the sauce for at least 10 minutes. Stir once more, taste for salt and lemon, then spoon into a shallow serving dish and finish with a small drizzle of olive oil.
Ingredients
- English Cucumber, Coarsely Grated:1/2 medium
- Kosher Salt:3/4 teaspoon
- Garlic, Finely Grated:2 cloves
- Fresh Lemon Juice:2 tablespoons
- Plain Whole-Milk Greek Yogurt:2 cups
- Extra-Virgin Olive Oil, Plus More for Serving:2 tablespoons
- Fresh Dill, Finely Chopped:2 tablespoons
- Fresh Mint Leaves, Finely Chopped:1 tablespoon
- Freshly Ground Black Pepper:1/4 teaspoon
Tips & Notes
- For the thickest sauce, choose Greek yogurt with at least 5 percent milk fat.
- Store the sauce in an airtight container in the refrigerator for up to 3 days; stir well before serving.
- If the sauce is too thick for drizzling, loosen it with 1 teaspoon of cold water at a time.
