Yogurt Sauce
Recipe from Pastry Chef, Yiannis Toumpas
Jump to recipeNo ratings yet
Log in to rate
Watch the recipe video
INGREDIENTS
- 500g strained yogurt
- 150ml sour cream
- 60ml olive oil
- 40ml lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, very finely grated
- 1 ½ tablespoons chopped fresh dill
- 1 teaspoon salt
- 1/3 teaspoon black pepper
METHOD
- In a large bowl, mix the yogurt with the sour cream until smooth and uniform. Gradually add the olive oil, stirring continuously.
- Pour in the lemon juice and zest. Add the garlic, dill, salt, and pepper. Mix very well (ideally with a whisk or an immersion blender).
- Cover and refrigerate for at least 1 hour so the flavors can meld. Stir again before serving.
