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Mint yoghurt sauce served with grilled meat
Cool and creamy dip with a refreshing herb finish

Mint yoghurt sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
A distant relative of Tzatziki and Raita, this sauce is dead simple. The key is the play of fat (yoghurt) and acid (lemon), crowned by the cooling effect of menthol (mint). A perfect example of how to accompany fatty, spicy meats with something that 'cleanses' the palate and refreshes.
🕒 Prep Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 95 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Small bowl
  • Grater
  • Spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash and dry mint leaves, and cut into very thin strips (chiffonade).

Tip: Work with a sharp knife to avoid crushing leaves, otherwise valuable menthol stays on the board and leaves turn black.
2 ✓

Grate garlic to a pulp.

Tip: Pulp mixes better into yoghurt, avoiding strong garlic chunks.
3 ✓

In a bowl, whisk yoghurt smooth with lemon juice, garlic, salt, and pepper.

Tip: Acid (lemon) may slightly thicken the yoghurt.
4 ✓

Fold in the mint gently.

Tip: Don't mix too aggressively so mint doesn't break.
5 ✓

Drizzle olive oil on top, but don't mix in completely.

Tip: Oil swirls look appetizing and give a richer mouthfeel.
6 ✓

Refrigerate for at least 15 minutes before serving.

Tip: Cold is essential for the refreshing effect.

Recipe FAQ

Can I use dried mint?
Better not. Dried mint has a 'tea-like', dusty taste; here you need the crisp freshness of the fresh leaf.
The sauce became runny.
Salt draws water out of yoghurt and spices. Use thick Greek yoghurt, or stir again before serving.

Ingredients

  • 200 g Greek yoghurt (thick)
  • 10 g Fresh mint leaves
  • 1 clove Garlic
  • 10 ml Fresh lemon juice
  • 10 ml Extra virgin olive oil
  • 1 pinch Salt
  • 1 pinch Freshly ground pepper