Recipe courtesy of Michele Urvater
Yogurt Based Sauces
- Level: Easy
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 89
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 12
- Sodium
- 431
- Total: 20 min
- Prep: 20 min
Ingredients
1/4 cup (packed) each mint, parsley and cilantro leaves
Nickel size round of fresh ginger
1 fresh jalapeno pepper, seeded
2 cups yogurt, preferably whole milk
1 scallion, thinly sliced
1/2 teaspoon toasted ground cumin
Salt to taste
Optional additions: 1/2 to 1 cup grated seeded cucumbers, or seeded diced tomatoes or 1/4 cup puree of roasted red peppers
Directions
- In a small food processor make a puree of the herbs, ginger and jalapeno pepper. Mix this into the yogurt and add the scallion and cumin. Season the sauce with salt and pepper and blend in any of the other optional ingredients
- Serve very cold; great against hot steak.