This Really Easy yoghurt sauce is simple to make and is a very versatile basic sauce.
Serve it as it is, or add a few extra ingredients and turn it into a delicious sauce for fish or meat; a salad dressing or even a dip. The choice is up to you.
When I published my Easy Lamb Kebabs Recipe, I mentioned an easy and versatile yoghurt sauce I make and promised I would share it with you. So true to my word here it is.
The easiest sauce you will ever make!
It begins with a basic sauce of yoghurt, seasoned with salt and pepper; a little garlic and a squeeze of lemon juice. It really is that easy!
After that you can if you wish, add extra flavourings like herbs or chilli to suit the dish you want to serve it with.
Use a good quality yoghurt
Because this is a simple sauce the quality of the yoghurt will really make a big difference. I nearly always have a tub of Yeo Valley Organic Natural Yoghurt in the fridge which is why this is my go to for making a sauce.
Its a whole milk yoghurt with a creamy texture. I find a lot of supermarket own-brand Greek-style yogurts also work well, but Total Yoghurt is a bit too thick to give a pouring sauce (see tip below).
Do not use a low fat yogurt as the end result will be rather thin both in flavour and texture. As sauces go, this is a pretty low fat sauce anyway, so does not need further trimming back.
Top Tip
- If you only have thick Greek yoghurt in the fridge you can use this, just thin to the desired consistency with a little milk or water.
- I look for a yoghurt with at least a 5% fat content. If you can find yoghurt with a higher fat content, I sometimes get one with 10% fat, then you will get a richer, creamier sauce- delicious!
Variations – Adding the extra flavourings
You can use the sauce as it is for a nice simple sauce for serving with grilled meats and fish or over vegetables.
Add a few extra ingredients and suddenly a meal of simple grilled meat or fish is lifted to an even higher level.
To serve with fish
- I add some chopped fresh dill, tarragon or chives.
- For salmon, I add some tahini. Adding tahini will make the sauce seize and thicken – Simply stir in some water to return to the desired consistency.
To serve with pork
- I might add some chopped chilli and parsley
- Or some chopped fresh sage with some finely chopped shallot
To serve with beef
- A pinch or two of ground cumin and coriander work wells
- On burgers, I add some harissa paste to the sauce. Which is also how I serve it on Falafel.
To serve with lamb
Mint is always a good choice with lamb. A couple of tablespoons of chopped mint is all you need. Sometimes when I don't have any fresh mint, I take a heaped teaspoon of my own homemade mint sauce and squeeze out the excess vinegar and stir it into the yoghurt before adding the lemon juice.
The sauce is a little less vibrant than when made with fresh mint but still tastes great. It is the sauce I used on these lamb kebabs.
To serve with vegetables
It works well on veggies too. A little finely grated lemon juice and fresh thyme is a perfect addition. Served with potatoes, carrots or drizzled over broccoli.
Top Tip
When adding extra flavourings, allow the sauce a little time for the flavours to blend for the best result.
Even without any extra ingredients, it is still worth letting the sauce sit for a few minutes to give the flavours time to blend and the garlic flavour to soften.
So I always make it first before I start preparing and cooking the main part of the meal. 10 minutes can make all the difference.
Once you have given this sauce a try, I am sure like me you will be using it as a regular addition to your weekday meals in its many incarnations.
Really Easy Yogurt Sauce
Equipment
- No special equipment required
Ingredients
- 150 g (5oz) whole milk natural yoghurt
- 1 clove garlic crushed
- salt and freshly ground black pepper
- lemon juice, to taste
Optional
- additonal flavoursing (see post)
Instructions
- Place 150g yogurt in a bowl. Add one crushed garlic clove and season to taste with salt and pepper.
- Add a squeeze of lemon juice. Allow to stand for at least 5 minutes before serving
Notes
- Add additional flavourings such as herbs and spices to ring the changes. See body of post for more details.
- Allow to stand for flavours to blend.
- The sauce can be made up to 24 hours in advance. Store, covered in the refrigerator.
- For up to 24 hours in the fridge.
- Not suitable for freezing.
Nutrition
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Eb Gargano | Easy Peasy Foodie says
This looks delicious! I make many variations on this sauce to go with things like lamb, curries and kebabs - I often add cucumber to mine and/or cumin and nearly always mint! It is one of my go to sauces because, as you say, it's just so easy!! Eb x
Jacqueline Bellefontaine says
Thanks Eb It's my go to sauce because has the advantage that i usually have all the ingredients which is always a good starting pint 🙂
Corina Blum says
I also use the Yeo Valley yoghurt and get through a few pots a week! Sauces like this are so versatile as you can have them with meat, fish or salads.
Jacqueline Bellefontaine says
Its a great quality yogurt. I have recently been making my own which tastes great bt to be honest not sure its worth the time and effort when yeo valley is so good and easy to get anyway.
Jo Allison / Jo's Kitchen Larder says
Perfectly adaptable sauce and oh so easy. I like how addition of different herbs can transform it to suit whatever you're serving it with. Cook's little secret! 🙂 x
Jacqueline Bellefontaine says
Thanks that why i go back to it again and again. j x
Kirsty Hijacked By Twins says
Yogurt is such a great base for a dressing and thanks to fat free yogurt it can also be guilt free. This sauce looks delicious. Thank you for sharing with #CookBlogShare x
Jacqueline Bellefontaine says
Even with whole milk yogurt as sauces go its pretty much guilt free anyway 🙂
Only Crumbs Remain says
What a lovely, versatile easy recipe Jacqui - love all the different ways it can be adjusted for different dishes 🙂
Angela x
Jacqueline Bellefontaine says
Thanks Angela its such a useful base sauce and can taste really quite different depending on what you had. I think a jolly useful recipe