Sometimes, ya need a good back-pocket recipe for a simple sauce; maybe something that will be fabulous with Middle Eastern or Mediterranean-leaning cuisine? That’s where this Quick Garlic Yogurt Sauce comes in.
Quick Garlic Yogurt Sauce
And when I say quick, I mean minutes to whip up with only a handful of ingredients. This is a quick sauce for the win.
About Garlic Yogurt Sauce:
The sauce is rich, thick, garlicky, lemony, and delicious! You’re gonna want to slather this on just about any wrap you can think of that can use a good shot of creamy flavor. I used it this last week on my Easy Sheet Pan Kofta. I can see it on just about any Kofta, Kefta, or kebabs!
And how good would this be on Gyros (although I’m pretty stuck on Tzatziki myself), Shawarma, and yes! Falafel. Or almost any wrap, lamb, beef, chicken, or veggie.
Speaking of vegetables, this will brighten up any oven-roasted vegetables. Maybe you’ll want to dip vegetables or French fries. And yes! Falafel. Once you taste it, I know you’ll be inspired.
Easy Sheet Pan Kofta
Making Garlic Yogurt Sauce:
There’s nothing more to this than mixing a few ingredients. Make sure to taste this sauce as you go along, adding more garlic, lemon, salt, or so on. If possible, make it a little ahead so the flavor blends.
Feel free to vary the recipe and add herbs or spices. This will be fabulous with parsley, dill, or cilantro. A little sumac, cayenne, or za’atar (see my recipe) can easily change up the flavor.
The Yogurt:
- I highly recommend full-fat yogurt, Greek-style yogurt, but if you have to go there, light or non-fat will work.
- If you can’t locate a thick yogurt, use the old trick of placing a paper towel or thin cloth in a strainer, adding yogurt, placing it all over a bowl, and allowing some of the liquid to drain out. Refrigerate.
- If you should happen to go too far and the yogurt is stiff and chalky, add some of the liquid (whey) back in.
The Lemon:
- I like to boost the lemon flavor by finely grating about a teaspoon of zest and adding it to the sauce. The flavor really comes through.
- Don’t do this if you think there will be leftover sauce. It will become too strong over time.
The Garlic:
- As far as the garlic, finely mince or use a press.
- A little trick is to slice garlic in half before working with it and remove any green; that’s the germ, and it makes garlic bitter.
Make Ahead or Leftovers:
- Quick Garlic Yogurt Sauce can be made ahead and will keep well in the fridge, tightly covered, for four to five days. Do not freeze.
- Note that it may need to be stirred back together, and you may detect slight changes in flavor as it matures.
Other Recipes You Might Like:
How about a few recipes to try this Quick Garlic Yogurt Sauce on? Check these out, below:
- Falafel – could it possibly be that the last time I made Falafel was when I posted this recipe in 2013? It is so classic!
- Instant Pot Greek Gyros – I crave this recipe now and then and can’t wait to try it with the Quick Garlic Yogurt Sauce.
- Loaf Pan Chicken Gyros – such an easy way to get all the flavor on the table with minimal effort!
Instant Pot Greek Gyros
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Saving Money on Yogurt:
- Larger cartons will have best pricing. Better yogurts (plain, whole milk with live probiotics) can be found at a range of price points.
- Shop buyers’ clubs (fabulous deals) and discount stores; if available, ethnic markets will have better selection.
- For price and freshness, you cannot beat Making Your Own Yogurt.
- Plain is versatile; use it for eating, cooking, and baking. It can often sub for sour cream. Pro tip: add fruit or jam flavor.
- Yogurt stays fresher stored upside down in the fridge and is good for weeks after the “Best Buy” date.
Saving Money on Lemons:
- Lemons are at a low from January through April. The juiciest will have thin skins. Weigh several in your hand; choose the heaviest.
- Avoid soft lemons and those with brownish spots. Examine any bags thoroughly. Avoid small lemons; even discounted, you’ll pay for mostly rind.
- To store, place in a loosely covered paper towel-lined container in the fridge.
- Expect about three tablespoons of juice. To get the most from your lemon, wash, then microwave for 30 seconds and/or roll with pressure on the counter. Grate the rind and freeze excess in small ziplocs. Toss what’s left in a pitcher for “Spa Water.“
Olive Oil:
- Unfortunately, price can be a factor for some when choosing olive oil. At the grocer, look for sales; the best are buy one/get one half off, especially when there are hang tags ($ off coupon). Compare sizes (in this case, smaller bottles are usually the best bargain) and pricing, and point out any coupons to the clerk.
- Check buyers’ clubs or the discount stores for a range of pricing and quality. Aldi Specially Selected made Consumer Reports’ Best Olive Oil list.
- Good olive oil (look for a dark bottle labeled extra virgin; points if cold pressed) should be used as a condiment, to add flavor (choose one you like the taste of) to dishes; basic, less expensive olive oils are for cooking.
- Store in a cool dark cupboard. Larger bottles can be divided into glass containers, one handy and the other tucked away. Don’t be stingy with it; once open, olive oil begins to degrade in a couple of months.
Hello to all my thrifty visitors! Whether you make Quick Garlic Yogurt Sauce to slather on the Quick Sheet Pan Kofta I posted yesterday, or to serve some other way, I hope you enjoy! Happy Cooking!
Mollie
Quick Garlic Yogurt Sauce
Quick Garlic Yogurt Sauce
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: about 1 cup 1x
- Category: Condiments
- Cuisine: Middle Eastern
Ingredients
- 1 cup Greek-style yogurt (whole milk) or 1/2 cup each of yogurt and mayonnaise
- zest from 1 lemon (see note)
- 1 1/2 tablespoons lemon juice
- 1 tablespoon olive oil
- 4 to 5 garlic cloves, grated (or to taste)
- 1/2 teaspoon salt
- a tablespoon finely chopped parsley, optional
Instructions
Mix all ingredients together. Taste and adjust flavors to your liking.
Note: if storing or making ahead, the lemon zest will make the sauce slightly bitter; make in smaller amounts or omit if you should suspect you will not be using the full cup.
One thought on “Quick Garlic Yogurt Sauce”