Yogurt Garlic Sauce
This sauce belongs on grilled meats, roasted vegetables, or as a base for a mezze platter. Because it has so few ingredients, the quality of your yogurt determines the final texture.
Garlic intensity is a choice
The longer the sauce sits, the more the garlic will infuse the yogurt. Start with one clove if you are sensitive to its raw heat.
- small mixing bowl
- microplane or mortar and pestle
- whisk
What goes in.
- 1 cupfull-fat Greek yogurt
- 1 to 2 clovesgarlic, peeled
- 1 tspfresh lemon juice
- 1/2 tspfine sea salt
- 1 tbspfresh dill or mint, finely chopped (optional)
Smash, don't just chop
Use a microplane or the flat of a knife with a pinch of salt to turn your garlic into a paste. This prevents large, pungent chunks and ensures the flavor spreads evenly through the yogurt.
The method.
Prep the garlic
Press the garlic cloves through a garlic press or grate them into a fine paste on a microplane.
Combine
In a bowl, combine the yogurt, garlic paste, lemon juice, and salt. Whisk vigorously until the texture is uniform and aerated.
Incorporate herbs
Fold in any fresh herbs if using, using a spatula to ensure they are dispersed without breaking the yogurt's structure.
Chill
Cover and refrigerate for at least ten minutes. The yogurt will firm up and the garlic will mellow as it sits.
Other turns to take.
Spicy
Fold in a teaspoon of Aleppo pepper or a dash of chili oil just before serving.
Cucumber Mint
Grate half a cucumber, squeeze out all the excess water in a kitchen towel, and fold it into the base for a cooler finish.
When it doesn't go to plan.
Always use full-fat yogurt; low-fat versions often turn runny once salt is added.
If the sauce is too thick, thin it with a teaspoon of ice water rather than more lemon juice to keep the balance.
Taste the sauce after it has sat for ten minutes before adjusting the salt; it often needs less than you think.
The ones that keep coming up.
Can I use store-bought jarred garlic?
Avoid it. It lacks the sharp, essential oils of fresh cloves and will make the sauce taste muddy.
How long will this stay fresh?
It is best consumed within 24 hours. Beyond that, the garlic flavor can become overwhelming and sharp.
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