Yogurt sauce
Description
Preparing this sauce is easy. I recommend making it in advance (for example, in the evening or even one day before serving) so that the flavor becomes richer and more developed. You can substitute mint leaves with fresh cilantro or basil, and replace lemon zest with lemon juice. Serve the sauce with meat or fish, or use it as a salad dressing.
Instructions
- 1
Step 1
1. I pick the mint leaves, wash them, then dry with a paper towel and finely chop.
- 2
Step 2
2. I prepare the sauce right in the yogurt jar, though you can transfer it to a bowl or sauce dish. I add chopped mint to the yogurt.
- 3
Step 3
3. Peel the garlic cloves and finely chop, chop them, not crush with a press.
- 4
Step 4
4. Add the minced garlic to the yogurt and mint, and thoroughly mix the ingredients.
- 5
Step 5
5. Add salt to taste (about ½ teaspoon, without a heap).
- 6
Step 6
6. I pour in a tablespoon of extra virgin olive oil. If I don't have it, I use sunflower oil instead.
- 7
Step 7
7. I add a pinch of ground black pepper.
- 8
Step 8
8. To make the flavor more refreshing and interesting, I add a small pinch of lemon zest.
- 9
Step 9
9. I thoroughly mix all the ingredients, cover with a lid, and place in the refrigerator for several hours, or preferably overnight.