Fresh yogurt mint sauce makes a great sandwich or burger topper.
A good spread can make sandwiches, wraps, and burgers pop with flavour. Enter my yogurt mint sauce. Try this thick Greek yogurt infused with garlic and herbs as a spread on dishes such as my halloumi burger and salmon burger, or as a dip with kibbeh.
Though this recipe works best with pressed Greek yogurt, it can be made dairy-free by using plain soy or other, non-dairy yogurt. This has the added benefit of making this recipe vegan. But as is, this sauce is suitable for ovo-lacto vegetarians.
If you have trouble finding pressed Greek yogurt, or use a dairy-free yogurt, a Greek yogurt maker works well to remove excess liquid. The process is simple, but it does add several hours (usually overnight) to the time it takes to make this recipe. However, the results are worth the added effort. Pressed yogurt will make the final sauce thicker and help it cling better to foods rather than running off.
(Makes 12 servings)
1 cup plain pressed Greek yogurt
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
1 clove garlic
juice of 1 small lemon
1/2 teaspoon dried coriander
1/2 teaspoon dried tarragon
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon lemon zest
1/4 teaspoon onion powder
Using a food processor, add the yogurt and fresh herbs then pulse several times to combine before adding the rest of the ingredients. Pulse a few more times to fully incorporate. Scrape down the sides of the processor bowl as needed.
Transfer into an airtight container and store in the refrigerator for 2 to 3 hours or overnight to allow the flavours to combine. Best if left overnight.
Use as a spread or dip as needed.
Nutritional Information Per Serving:
total calories = 20 | total fat = 0.87g | saturated fat = 0.51g | cholesterol = 0mg | sodium = 58.88mg | net carbohydrates = 1.21g | dietary fibre = 0.23g | sugars = 0.57g | protein = 1.74g