Homemade Greek Yogurt Sauce
Discover this creamy, tangy Greek yogurt sauce that transforms ordinary dishes into extraordinary culinary experiences!
Equipment
- Fine-mesh strainer
- Cheesecloth
- Medium mixing bowl
- Microplane or garlic press
- Citrus juicer
Ingredients
- 2 cups Greek yogurt (full-fat, strained)
- 3 cloves garlic, finely minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ¼ cup fresh dill, finely chopped
- 2 tablespoons fresh mint leaves, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cucumber, finely grated and drained (optional)
- ½ teaspoon ground cumin
- Pinch of sumac (optional)
Instructions
- Strain the Greek yogurt through a cheesecloth-lined fine-mesh strainer for 2 hours in the refrigerator to remove excess liquid.
- In a medium bowl, combine the strained yogurt with minced garlic and olive oil.
- Add fresh lemon juice, chopped dill, and mint. Mix well.
- Season with salt, pepper, and cumin. Stir to combine.
- If using, fold in the drained grated cucumber.
- Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, drizzle with additional olive oil and sprinkle with sumac if desired.
Notes
- Make ahead: Prepare up to 3 days in advance.
- Storage: Keep refrigerated in an airtight container for up to 5 days.
- Note: Stir well before serving, as some liquid separation is natural.