Yogurt is a staple in Indian, Greek and Middle Eastern cuisines. Incorporated into a sauce, yogurt can be served with meat and fish dishes as well as cooked vegetables. When sweetened, it can serve as a sauce for fruit and dessert dishes.
Cucumber Yogurt Sauce
This type of sauce is well-known in Middle Eastern and Greek cuisines. The sauce is called "tzatziki" in Greece, "cacik" in Turkey and "jajeek" in Iraq. It is often served with roasted meats, Greek meatballs or even hamburgers. To make the sauce, peel, seed and grate one cucumber, place it in a bowl and toss with 1 tsp. of salt. Let it sit five to 10 minutes to absorb the salt. Squeeze the grated cucumber to release the moisture. Place it in another bowl and add 2 cups of thick, Greek-style yogurt, the juice of half a lemon, one or two cloves of minced garlic, 1 tbsp. of finely chopped fresh mint, 1 tbsp. of finely chopped fresh dill and ¼ cup of olive oil. Stir to combine and refrigerate. Serve at room temperature.
Citrus Yogurt Sauce
The combination of citrus and yogurt makes a perfect sauce for fish. In a bowl, mix 1 cup of whole-milk yogurt, 2 tbsp. each of extra-virgin olive oil and water, 1 tsp. of finely grated fresh lime zest, 1 tbsp. of fresh lime juice, ½ tsp. of finely grated orange zest, 1 tsp. of fresh orange juice and 3/4 tsp. of salt. Mix well and refrigerate. Bring to room temperature before use.
Cilantro Garlic Sauce
This tangy sauce can spice up steamed or roasted vegetables; another option is to use it to top a baked potato. In a bowl, mix together 1 1/2 cups of whole-milk, Greek-style yogurt, 3/4 cup of finely chopped cilantro, 4-1/2 tbsp. of fresh lemon juice, 1-1/2 tsp. of finely chopped garlic, 3/4 tsp. of cayenne and 1 tsp. of salt. Refrigerate for at least 30 minutes to allow the flavors to blend. Serve at room temperature.
Sweetened Yogurt Sauce
With the addition of a sweetener, yogurt can serve as a piquant sauce for fruit salads or kebabs or as a topping for bundt or angel food cakes. For a lemon honey yogurt sauce, mix 1 cup of plain yogurt with ¼ cup of honey. Stir in 1 tbsp. of lemon juice. This is particularly good on lemon-flavored cakes. For a refreshing accent for fruit, mix 1 cup of plain yogurt with 2 tsp. of sugar, 1/8 tsp. of vanilla and 2 tbsp. of thinly sliced mint leaves.
Tags: finely chopped, room temperature, chopped fresh, finely chopped fresh, finely grated, fresh lime