Salads made from fresh, baked or grilled vegetables require special sauces. How to make yoghurt sauce for vegetable salad read and watch further.
Recipe Yogurt sauce for vegetable salad step by step with photo
Traditionally, vegetable salads are seasoned with vegetable oil, mayonnaise or sour cream. All possible sauces and salad dressings with vegetable ingredients are becoming increasingly popular. They are prepared using vinegar, mustard, spices, oil, etc.
We invite you to prepare an original sauce for a picnic or summer lunch, which is ideal for any vegetable salad.
So, here's the recipe.
Recipe Yogurt sauce for vegetable salad
Ingredients:
- 250 gr. good natural yogurt without sugar or fillers
- 3 tsp. flower honey
- 2 tsp. French (Dijon) mustard
- a pinch of salt
- 1 p. l. lemon juice
- 1 tsp. lemon zest
Cooking method:
1. Place yogurt in a deep bowl.
2. Add 2 tsp. French mustard or any other with grains.
3. Using a fine grater, remove the zest from the lemon and squeeze the juice out of it.
4. Pour lemon juice into a bowl with yogurt and mustard, add lemon zest.
5. Melt honey in a water bath or in the microwave until liquid.
6. Combine honey with the rest of the ingredients.
7. Add salt to the sauce according to the recipe or to taste.
8. Beat the sauce with a fork.
9. Pour the yogurt sauce into a gravy boat and serve.
A tasty and unusual sauce is ready. It goes great not only with vegetable salads, but also with boiled or baked potatoes, fish and seafood.
Bon appetit!
See the video recipe for more details.
Video recipe “Yoghurt sauce for salad”
Have fun cooking and be healthy!
Always yours Alena Tereshina.
Often we just need a thick and spicy sauce for traditional salads: Olivier salad, herring under a fur coat.
But mayonnaise can be replaced with lighter sauces that will add a fresh twist to familiar dishes. These simple and tasty dressings for salads, meat and fish dishes are very easy to prepare, they consist of simple and affordable ingredients, so you can safely use them.
For those who are preparing their figure for the New Year, I want to offer several sauces that you can prepare yourself. These sauces are a great alternative to mayonnaise, which is known to have a bad effect on our waistline.
Preparation:
Mix ground sesame seeds, water, lemon juice until it reaches the consistency of pancake batter; if it is too thick, add more water. Add asafoetida, well-chopped dill and parsley.
The sauce prepared in this way can be used to season any salads instead of sour cream, vegetable oil and mayonnaise.
Preparation:
Mix butter, lemon juice, mustard, salt and pepper until smooth. Add sour cream and mix.
Suitable for all salads that require mayonnaise. Can be spread on sandwiches.
Typically, homemade mayonnaise is made using eggs and mustard, but some of our friends avoid eating eggs, so we found a vegan mayonnaise recipe based on flaxseed flour.
- 2 tbsp. l. flaxseed flour
- 60 ml. Water
- 125 ml. vegetable oil
- 1-2 tsp. mustard
- 2 tbsp. lemon juice
- salt and sugar to taste
1. Add water to flaxseed flour and heat. Stir constantly until it thickens.
- Let cool until it reaches room temperature or close to it.
- Add a little sugar and salt, and beat in a blender, gradually pouring in vegetable oil. Try not to add more than a tablespoon of oil at a time.
- When the mixture acquires the texture of mayonnaise, add lemon juice, mustard, salt and sugar to taste.
- Flaxseed mayonnaise is ready. It is a little darker in color than store bought, but much tastier.
Use it in various dishes, just like any other mayonnaise!
Preparation:
Peel the garlic and pass through a press. Blend with yogurt in a blender. Then add oil and beat again. Salt to taste.
Preparation:
Grind milk with cottage cheese, add mustard and beat everything. Add cumin crushed in a mortar, salt and pepper.
Preparation:
Pass the garlic through a press and chop the greens very finely. Place all ingredients in a blender and blend until smooth.
Preparation:
Grind the parsley in a blender, add sour cream, juice from a quarter of a lime, mustard, salt and pepper. Beat everything until smooth. Add the oil in a thin stream, whisking the sauce until it thickens.
Preparation:
Chop the basil greens, mix mustard and sour cream. Add basil to the mixture and blend with a blender.
Preparation:
The base of the sauce (low-fat yogurt, kefir, or sour cream) is mixed with all the other ingredients according to the recipe and allowed to brew for a couple of hours in the refrigerator for the aroma and flavor to develop.
Preparation:
Grind the peas, onion and cucumber in a mixer or food processor, add to the yogurt, add salt and pepper, and let it brew.
Preparation:
Chop all the vegetables with a knife and add to the yogurt.
Preparation:
Cut the apple as finely as possible (in cubes) and immediately mix with yogurt and curry powder.
Preparation:
Mix everything. This is one of the best sauces for boiled fish and fish cakes.
Yogurt is the perfect product ever invented by mankind. It is also a healthy alternative to mayonnaise-based sauces. We offer three easy and delicious salad dressing recipes that will please your tastes.
Note: The taste of the sauce will depend on what yogurt you choose. We recommend using thick natural yogurt prepared using the thermostatic method.
1. Yogurt dressing with mustard
● 250 ml natural yogurt
● 1 teaspoon Dijon mustard (you can also use regular mustard)
● 1 teaspoon apple cider vinegar
● ½ teaspoon dried dill and parsley
Mix mustard and yogurt, add apple cider vinegar and herbs, blend it all. Let the sauce sit in the refrigerator for at least 2 hours.
● 100 gr. natural (or Greek) yogurt
● 2 anchovy fillets
● 1 clove of garlic
● 2 tbsp. spoons of lemon juice
● 2 tablespoons olive oil
● 1 tablespoon of grated hard cheese (ideally Parmesan)
Beat the yogurt, anchovies, chopped garlic and lemon juice with a blender, add salt and pepper, grated cheese and beat again. The sauce is ready!
3. Creamy yogurt sauce with herbs
Finely wash and dry the greens. Chop the onion. Crush a clove of garlic in a garlic press. Mix the greens with onions and garlic, add soft yogurt and cream, sprinkle with fresh ground pepper, add salt to taste. Mix all this in a blender.
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Sauce-dressing for salads instead of mayonnaise.
Salad dressing instead of mayonnaise!
I stopped buying store-bought mayonnaise a long time ago, and the homemade one wasn’t very tasty...
And once again I thought about what to season Olivier, my favorite salad, instead of mayonnaise.
And - hurray. - I finally found a salad dressing recipe - simple and quick, which suited my taste perfectly! The guests didn’t even realize that the salad was not dressed with mayonnaise. Now I always use this sauce instead of mayonnaise: it is suitable not only for Olivier salad, but also for all salads where the recipe called for mayonnaise. Easy to prepare - just a couple of minutes, and no raw eggs. I recommend!
It's summer, the time for fresh, vitamin-packed vegetable salads - and this sauce goes with them much more harmoniously than store-bought mayonnaise! Let's not spoil the benefits of the gifts of Summer with store-bought GMOs, but, on the contrary, enrich the taste of the dishes with sauce made from natural products.
Cooking time: 5 minutes
3 tablespoons of olive oil (unrefined, 1st cold pressed: this is both more aromatic and healthier);
1 tablespoon lemon juice (can be replaced with apple cider vinegar);
1 teaspoon without top mustard;
7 tablespoons of sour cream (preferably full fat, 20%);
Salt and ground black pepper - to your taste, about ¼ teaspoon of salt and a pinch of pepper.
Mix olive oil, lemon juice and mustard with a fork or spoon.
Add sour cream and mix.
I tried making sauce “a la mayonnaise” with 15% and 20% sour cream. So, with rich sour cream, the sauce turned out thicker and more similar in consistency to mayonnaise. Although the percentage of fat content of sour cream does not affect the taste, so if you prefer low-fat, take 15%.
After mixing thoroughly, add spices, mix again, and a delicious sauce for salad dressing is ready! Try it - with this easy dressing your salads will acquire a new, fresh and pleasant taste, and you and your household will eat healthier food. This is especially true when preparing salads for children!
Diet salad dressing instead of mayonnaise
Source: www.liveinternet.ru
1. Orange mix
Squeeze the juice of one orange, add the same number of grams of low-fat yogurt. Season with salt, pepper and sugar to taste. Beat in a mixer
Chop one bunch of dill well, add 100 g of dietary yogurt, 1 tbsp. l. apple cider vinegar, pepper and sugar to taste. Mix all ingredients thoroughly in a mixer.
3. Mediterranean dressing
Finely chop the onion and basil, pour in the juice of one lemon and 125 ml of olive oil, stir
Cut the processed cheese into small cubes, chop the dill, squeeze out 1 clove of garlic, mix everything with 1% kefir (preferably in a blender). Season the salad with this mixture.
5. Garlic dressing
When preparing it, it is important to thoroughly crush or finely chop 4-5 cloves of garlic. Grind them with salt (to taste) and add 4 tbsp. spoons of cold, preferably sparkling water (carbonated water makes the taste of garlic more active). Mix everything. After this, add 3 tbsp. tablespoons of very hot vegetable oil. Beat all ingredients thoroughly with a fork or whisk until the butter turns white. Once cooled, the garlic salad dressing is ready.
This dressing is good for simple vegetable salads, boiled potatoes and vegetables.
Mix lemon and cranberry juice in equal proportions, add olive oil, then chopped green onions and parsley.
7. Curd dressing
Mix soft dietary low-fat cottage cheese with 2.5% fermented baked milk in a ratio of 1/1.
The resulting mixture has a taste and consistency very similar to regular sour cream.
But our “sour cream” has a fat content of no more than one and a half percent and no less than 10 g of protein per 100 g of product.
This mixture can be used not only for dressing vegetable salads, but also added to soup, as well as dressing fruit and berry salads
8. Honey-lemon salad dressing
Squeeze the juice from half a lemon (3-4 tablespoons), mix thoroughly with vegetable oil, honey, a teaspoon of very finely chopped lemon zest and finely chopped parsley.
Season the salad with this sauce, add salt and freshly ground pepper, mix, let stand for 30 minutes in the refrigerator, mix again and serve.
9. Salad dressing
Beat 3 tbsp with a whisk or fork. l. sesame oil, 5 tbsp. l. rice vinegar, 2 tbsp. l. honey, 2 tbsp. l. soy sauce.
Sesame oil can be replaced with olive or other vegetable oil to taste, and rice vinegar can be replaced with any fruit bite.
9 dietary salad dressings instead of mayonnaise
9 dietary salad dressings instead of mayonnaise 1. Orange mix Squeeze the juice of one orange, add the same number of grams of low-fat yogurt. Season with salt, pepper and
Source: www.pravilnoe-pokhudenie.ru
Today we will share with you several simple recipes for dressings that can replace mayonnaise. With them you can diversify your culinary masterpieces and surprise your loved ones with familiar salads in a new look. Now your dishes will become more original, tasty and healthy!
Light dressing for vegetable salads
This dressing goes harmoniously with all vegetables and subtly emphasizes the taste of each ingredient:
- 10 tbsp. tablespoons vegetable oil (olive, sesame, corn)
- 3 tbsp. spoons of vinegar (wine/apple)
- 0.5 tsp Sahara
- salt and pepper to taste
Diet salad dressing
An ideal option for those who avoid consuming mayonnaise due to its high calorie content. This dressing will perfectly replace mayonnaise in any of the salads:
- 4 tbsp. lemon juice or wine vinegar
- 2 tbsp. French (Dijon) mustard
- 1 clove garlic, minced
- salt and pepper to taste
- 2/3 cup olive oil
With this simple sauce, your favorite salad will sparkle with new colors. And sour cream will become a worthy and healthier substitute for mayonnaise:
- 7 tbsp sour cream
- 1-2 cloves of garlic
- 0.5 tsp curry
- chopped cilantro
- salt, pepper to taste
Another sauce that contains sour cream, yet it complements any salad even without mayonnaise:
- 3 tbsp. l. sour cream
- 1 tsp. mustard
- 1 bunch of basil greens
Sauce for lovers of bright taste and interesting combinations:
- 5 tbsp. olive oil
- 1 tbsp. Dijon mustard
- juice of 1/2 lemon
- dried basil and cilantro to taste
- Salt and pepper to taste
SALAD DRESSINGS INSTEAD OF MAYONNAISE
SALAD DRESSINGS INSTEAD OF MAYonnaise Today we will share with you several simple recipes for dressings that can replace mayonnaise. With them you can diversify your culinary masterpieces
Source: toptitle.ru
Salad sauces instead of mayonnaise are an unknown universe for culinary experiments. This is because the right sauce can not only improve the taste, but sometimes even save the cook. Any professional saucemaker who prepares sauces in a professional kitchen will confirm this.
Housewives are most often accustomed to dressing salads with regular mayonnaise, without thinking that this increases the calorie content of the dish. But many people prefer to lead a healthy lifestyle and avoid high-calorie foods. What remains - to give up salads altogether? Don’t rush, because salads can be dressed not only with mayonnaise. There are many recipes for sauces based on sour cream and unsweetened yogurt; such a sauce can easily replace mayonnaise in any salad.
The ingredients are selected in such a way that the ideal balance of smell and taste is maintained, while they favorably highlight the main ingredients of the dish. In addition, preparing sauces does not take much time and does not require special cooking skills. There are a lot of sauces that are prepared without mayonnaise, and here are the most popular and unusual of them. Try to deviate from culinary traditions and dress the salad with sauce without mayonnaise.
If the recipe specifies vegetable oil, you can use the more affordable sunflower oil. If you choose olive oil, Extra Virgen (first pressing) is better.
Suitable for dressing vegetable salads. It can be prepared in reserve by replacing lemon juice with grape vinegar.
- Chopped walnuts
- Garlic
- White bread
- Lemon juice
- Vegetable oil
Chop the garlic and grind with chopped walnuts. Add bread crumb (pre-soak it in water, then squeeze and grind). Add oil little by little and stir all the time. Finally add lemon juice and stir. The sauce should be smooth and of medium consistency. Keep refrigerated.
The name of this sauce has nothing to do with vinaigrette salad, the translation from French means “sour” and “vinegar”.
- Olive oil
- French mustard
- Provencal herbs
- Black pepper
- Grape vinegar
Honey must be liquid; if necessary, it is better to melt it in a water bath. Mix all ingredients, add salt to taste. That's it, the sauce is ready.
An aromatic sauce with fragrant sesame seeds will add novelty to the salad and fill it with new taste. The sauce is suitable for salads with vegetables and potatoes.
- White wine vinegar
- Olive oil
- Lemon juice
- Mustard
- Chopped parsley
- Ginger root
- Roasted sesame
- Allspice ground
Grind the ginger root. Mix the ingredients in a deep bowl and beat the mixture with a whisk.
The sauce is an excellent replacement for traditional mayonnaise; it can be used to season meat and vegetable salads. Any kefir will do, even 1% fat.
Grind the yolks with cottage cheese, add kefir and mustard. Stir, add a little lemon juice and add salt.
You can not only bake pies with poppy seeds; it would also be appropriate in sauce. Moderately spicy and moderately aromatic, just what you need for a salad.
- Dry mustard
- Vegetable oil
- Apple or wine vinegar
The onion needs to be chopped as finely as possible in a blender or on a fine grater. Mix with the rest of the products and transfer to a separate bowl. The sauce can be prepared for several days and stored in the refrigerator.
Any sauce should be allowed to cook for at least 10 minutes after cooking. to brew. During this time, its taste qualities will be revealed to the maximum.
Is it possible to do without exotics? Avocado makes a delicious original sauce, a serious competitor to mayonnaise.
- Avocado
- Sour cream
- Garlic
- Chopped greens
- Olive oil
- Lemon juice
- Chopped greens
Peel the avocado and simply grind it in a blender along with other products.
The sauce is more aromatic than spicy. The characteristic taste of horseradish will be softened by sour cream, and herbs will add even more flavor.
- Grated horseradish
- Sour cream
- Chicken yolk
- Chopped greens
- Lemon juice
Beat sour cream with horseradish and chicken yolk. Add greens, mix everything. All that remains is to add lemon juice to taste, salt and allspice if desired.
The sauce will require so few products and time, but the result of your labor will definitely please you!
Grind the cottage cheese into a homogeneous mass, add a little mustard and lemon juice. The sauce can be used to season meat, fish and any vegetable salads.
These three components of the sauce are sure to be found in any home, and even a schoolchild can prepare it!
It’s as easy as shelling pears to prepare – just mix and you’re done!
Low-calorie sauce for those who are on a diet, just watching their figure or simply don’t like mayonnaise.
- Sour cream (low fat)
- Mustard
- Olive oil
- Lemon juice
You can prepare it in half a minute, because you just need to mix everything well.
Sour cream can be replaced with any unsweetened yogurt.
This sauce comes from America; according to legend, it was invented by a certain farmer. The result is a light, tasty sauce that can be used to season vegetable salads and other favorite dishes.
- Unsweetened yogurt
- Milk
- Vinegar
- Chopped greens
- Garlic
Mix yogurt with milk, add vinegar and stir. Squeeze the garlic there and add the herbs. Salt and pepper are added at the very end.
This sauce is usually prepared for the salad of the same name, but other vegetable salads can also be seasoned with this dressing. It will turn out no worse than the famous Caesar salad!
Place all products in a blender bowl, grind well in a blender, achieving a homogeneous structure.
The presence of balsamic vinegar maximizes the aroma. Balsamic sauce has a sweet and sour, refined taste, with an appetite-stimulating aroma of sesame seeds.
- Roasted sesame
- Mustard
- Balsamic vinegar
- Olive oil
- Lemon juice
Mix all ingredients, beat everything with a whisk. Let it brew and the sauce is ready to use.
This sauce is usually used to season vegetable salads. The finished sauce looks very original. If you really like it, make more of it. The taste of garlic combines gently with herbs.
Grind fresh parsley and dill in a blender, along with garlic. Add olive oil, stir again and you can immediately dress the salad. It can be stored in the refrigerator for several days.
The French are considered virtuosos not only in matters of love; French cuisine is considered one of the most sophisticated in the world. Try making a traditional Parisian cream sauce, the French way.
- Cream (fat content 25%)
- Dijon mustard
- Shallot
- Vegetable oil
- Vinegar
- Spices
Finely chopped shallots are mixed with the rest of the ingredients and beaten well. It is better to beat with a whisk, in a container with fairly high sides.
Although ready-made sauces do not have a long shelf life, you can prepare them for future use for several days. The finished sauce will be best stored in a glass jar; it should be kept in the refrigerator.
Quite an unusual sauce made from ordinary products - what could be better?
- Pumpkin puree
- Dates
- Mustard
- Garlic
- Onion powder
- Olive oil
- Wine or apple cider vinegar
- Thyme
Peel the dates and place them in a blender bowl. Add all the remaining ingredients there and beat until smooth. The texture of the finished sauce should be uniform and of medium consistency.
This sauce will be useful during a diet, when the body needs additional nutrition. In addition, flaxseed oil, which is part of the sauce, contains Omega-3 acids that are important for humans.
- Linseed oil
- Olive oil
- Apple vinegar
- Lemon juice
The ingredients are thoroughly mixed and that's it - the sauce is prepared. Easy and fast!
Products that seem incompatible at first glance complement each other perfectly in the sauce. This flight is for your imagination, because in addition to strawberries, you can add a little red currant or other favorite berries.
This unusual sauce is very easy to prepare. Mashed strawberries, which can be rubbed through a sieve to remove seeds, are mixed with sour cream. Unsweetened yogurt works great. Dilute sour cream with mustard; you can take either regular or whole grain mustard. Now you need to add a little allspice and add salt if desired.
With these recipes, you really will have a huge selection of salad dressings, so you no longer need to use that boring mayonnaise.
Salad sauces instead of mayonnaise
How to make low-calorie salad dressings using readily available ingredients. Collected various recipes for sauces without mayonnaise, easy to prepare + videos and photos.
The master of French cuisine, Auguste Escoffier, called yoghurt sauce for salad the best dressing for such a dish. The thin, uniform texture, combined with the thickness, makes it possible to use yogurt-based sauces for salads made from delicate seafood, the first early spring vegetables, and for salads with chicken and chicken meat.
Yogurt sauces can also be combined with foods that have contrasting tastes. For example, in French restaurants they serve smoked salmon with a sauce that perfectly emphasizes the taste of the main product.
Yogurt sauces are an excellent substitute for mayonnaise - at the same time, they are much lower in calories and can be used in dietary nutrition.
Modern dietetics recognizes that yogurt-based sauces are an excellent addition to dishes that form a menu of healthy and at the same time tasty food.
We offer several of the most popular recipes for such sauces:
How to make yoghurt sauce for salad - 15 varieties
This salad dressing sauce has a fairly delicate, unobtrusive taste that does not absorb the flavor of the main products.
Ingredients:
- Low-fat yogurt without additives - 150 grams
- Lemon juice - 2 teaspoons
- Dill - 1 bunch
- Garlic - 1 clove
- Salt to taste.
Preparation:
Finely chop the dill. Chop and crush the garlic. Add the prepared ingredients along with lemon juice to the yogurt. To stir thoroughly.
This sauce will be an excellent replacement for mayonnaise and will add new flavor notes to the famous salad. Perfect for gourmet salads containing rice, canned corn, radishes and olives.
Ingredients:
- Mayonnaise - ¼ cup
- Greek yogurt - ¼ cup
- Dijon mustard - ½ teaspoon
- Fresh dill - 2 sprigs
- Ground black pepper, salt - to taste.
Preparation:
Wash the dill, dry it and finely chop it with a knife. Place mayonnaise in a bowl, add Greek yogurt, Dijon mustard, chopped dill. Beat with a pastry whisk.
The sauce is ready.
This tasty and easy-to-prepare sauce can not only be used as a seasoning on salads, but also served with boiled vegetables and added to foods used to fill pita bread.
Ingredients:
- Yogurt - 200 milliliters
- Fresh cilantro - 1 bunch weighing 30 grams
- Garlic - 1 clove
- Lime juice - 2 tablespoons
- White balsamic wine vinegar - 1 ½ teaspoons
- Olive oil - 60 milliliters
- Salt - to taste.
Preparation:
Place all ingredients in a blender bowl and blend until smooth. The sauce is ready.
This sauce is especially valuable not only for its taste, but also for its low calorie content. While regular French salad dressing has 3,000 calories, this sauce has only 300.
Ingredients:
- Low-fat yogurt - 0.5 liters
- Salt - a large pinch
- English mustard - 1 teaspoon
- Green and purple basil - 25 grams each
- Cayenne pepper - half a pod
- Garlic - a couple of cloves
- Apple cider vinegar - 1 teaspoon
- Juice and zest of half a lemon.
Preparation:
Place all ingredients in a blender bowl and blend for 30 seconds.
The sauce can be stored in the refrigerator.
Ground black pepper - to taste.
This salad dressing with a fairly well expressed taste and aroma of garlic can also be used as a sauce for vegetable and fish dishes.
Ingredients:
- Natural yogurt - 150 milliliters
- Apple cider vinegar - 1 tablespoon
- Garlic - ½ medium head
- Grated white horseradish - 1 teaspoon
- Light honey - 1 teaspoon
- Salt to taste.
Preparation:
Pass the peeled garlic through a press. Then combine all the ingredients in a suitable container and mix thoroughly. Add salt to taste. The sauce is ready.
In addition to its taste, this sauce is also distinguished by its delicate texture and wonderful aroma. Great for vegetable salads.
Ingredients:
- Natural yogurt - 100 milliliters
- Apple mustard - 3 teaspoons
- Salt - 3 teaspoons
- Ground black pepper - to taste.
Preparation:
Mix all ingredients thoroughly with a pastry whisk.
Ingredients:
- Walnuts, kernels - 40 grams
- Natural yogurt - 120 grams
- Garlic - 1 clove
- Lemon
- Dill - 1 bunch
- Salt to taste
Preparation:
Pass a clove of garlic through a garlic press, fry the nuts in a dry frying pan and grind, combine with garlic. Mix the resulting mass with yogurt, add lemon juice. Chop the dill very finely and add to the sauce. Add salt. Mix the sauce thoroughly with a pastry whisk.
Cool before dressing the salad.
Yogurt-based sauce can be stored for as long as indicated on the yogurt package. However, if garlic is added to the sauce, the sauce will spoil more quickly. Therefore, if long-term storage is necessary, the sauce is prepared without garlic and added immediately before use.
This easy and delicious salad dressing comes together very quickly. Pairs perfectly with seafood, vegetable and meat salads.
Ingredients:
- Natural yogurt - 200 milliliters
- Olive oil - 2 tablespoons
- Vinegar - 1 teaspoon
- Garlic - 2 cloves
- Ground black pepper - 1 teaspoon
Preparation:
Place all ingredients of the sauce in a shallow bowl and whisk thoroughly with a pastry whisk. Add salt to taste and mix again.
This is an excellent dressing for spring vegetables with a delicate flavor and texture. Can be served with boiled vegetables.
Ingredients:
- Natural yogurt - 1 glass
- Fresh cucumber - 1 piece
- Fresh chopped mint - 2 tablespoons
- Garlic - 1 clove
- Ground white pepper, salt to taste.
Preparation:
Grind the cucumber, sprinkle it with pepper and salt, stir.
Add garlic, mint and cucumber through a press to a bowl of yogurt. Mix everything thoroughly.
Place in the refrigerator to cool for 20 minutes.
You can season any salads, and also serve with baked potatoes.
Ingredients:
- Cucumber - 1 piece
- Juice from half a lemon
- Chili pepper - half a pod
- Garlic - 2 cloves
- Ground black pepper - to taste
- Dill
- Salt - to taste.
Preparation:
Grate the cucumber on a fine grater and squeeze out the liquid
Place the grated cucumber in a container and squeeze out the garlic. Finely chop the chili pepper and dill
Add yogurt, lemon juice, salt and pepper
Mix.
This yogurt-based sauce can be called universal. In Indian and Pakistani culinary traditions, it is used not only for dressing various salads, but also as a sauce for meat and fish dishes, and eaten with flatbreads. As a dressing for various vegetable, meat, and seafood salads, it is widely used in US cooking.
Ingredients:
- Greek yogurt - 400 milliliters
- Cucumber - 1 piece
- Ground cumin - ½ teaspoon
- Cilantro - bunch
- Mint - bunch
- Salt and pepper to taste.
Preparation:
Chop the mint and cilantro very finely. In a bowl, combine very finely chopped cucumber and yogurt. Add 2 tablespoons each of mint and cilantro, as well as cumin. Mix everything thoroughly.
This sauce is perfect for meat salads.
Ingredients:
- Natural yogurt - 250 grams
- Parsley - 1 bunch
- Celery - 2 stalks
- Salt - ¾ teaspoon.
Preparation:
Finely chop the celery stalks. Separate the parsley leaves from the stems and chop.
Pour yogurt into a blender bowl, add celery, herbs, salt, close the lid and blend until smooth.
This lightly sour sauce is perfect for early vegetable salads. Can also be served with chicken dishes.
Ingredients:
- Unsweetened yogurt - 200 grams
- Lemon juice - 1 tablespoon
- Dill - 1 bunch
- Salt to taste.
Preparation:
Chop the dill. In a suitable container, use a whisk to thoroughly mix all ingredients.
When using salt when preparing the sauce, keep in mind that when combined with the products included in the salad, the salinity will change.
This sauce has an original sweet and sour taste that perfectly emphasizes the tenderness of seafood such as shrimp and crab meat.
Ingredients:
- Natural yogurt - 1 glass
- Fresh orange juice - 5 tablespoons
- Fresh mint - 50 grams
- Salt to taste.
Preparation:
Yogurt sauce is a pleasant, delicate and environmentally friendly product. The main component of the dish is yogurt, which must be natural and without any additives. Only in this case will the yogurt sauce turn out to be truly tasty and healthy.
Benefits of yogurt sauce
Industrially produced yoghurts come in a huge variety, but most of them contain chemical thickeners, flavor enhancers, fillers, flavors, colors and preservatives.
Natural yogurt is made from whole milk and a starter culture that contains acedophilus bacteria and health-improving substances:
- micro and macroelements;
- organic acids;
- disaccharides and monosaccharides;
- saturated fatty acids.
Yogurt made from natural raw materials has a number of beneficial properties for the human body:
- contains a significant amount of calcium (daily value), thereby strengthening bones and teeth;
- with constant use, it promotes rejuvenation (also used for cosmetic procedures);
- cleanses the intestines like a broom (from feces and toxic substances);
- helps the stomach and digestion in general;
- eliminates staphylococci, streptococci and fungus, which means it protects against infections;
- improves mental processes and improves mood;
- normalizes metabolism and has a beneficial effect on weight;
- strengthens the body's defenses;
You can buy a natural product in the store, but it is better to prepare it at home yourself. To prepare, you will need sourdough from a pharmacy or dry sourdough, as well as pasteurized milk.
Important! When buying ready-made natural yogurt, pay attention to the expiration dates (live bacteria can only be stored for two to four days) and the composition of the product. Yogurt for children should not contain more than five percent fat content and additives. It is better to purchase fermented milk products of this quality in specialized stores.
With 100% natural ingredients, you get the same quality yogurt sauce. All the beneficial qualities from one food will be transferred to another, and vegetables, spices and herbs will definitely complement the overall benefit and give the dish an unforgettable taste. Well, let's get down to the sacrament.
Dietary yoghurt sauce “Aromatic”
Yogurt sauce is called dietary for a reason. It is perfect not only for meat and fish delicacies, but also goes well with stewed and boiled vegetables, and is suitable for baby food.
What you need to purchase and prepare:
- natural yogurt without additives - 200 grams;
- fresh herbs (dill, parsley, cilantro) - 2 sprigs;
- green onions - 3-4 feathers;
- garlic - 1 clove;
- salt - at the end of the knife;
Preparation procedure:
- Let's prepare the herbs. Under running water, thoroughly rinse all the branches and feathers of the onion. Place on a napkin to dry.
- Peel the garlic and wash it.
- Using a sharp knife, finely chop the greens and garlic.
- Place yogurt in a bowl and add garlic and herbs, add salt.
- Mix the sauce thoroughly and let it sit for 2-3 minutes.
The wonderful taste of the sauce with yogurt will be complemented by baked potatoes, fried zucchini pancakes and even dumplings, both boiled and fried.
Yogurt sauce for fish
The most delicate, slightly acidified sauce with aromatic herbs will give a special taste to salmon and trout. It will add interesting notes to a dish with pollock or hake.
Ingredients:
- 150 gr. - yogurt (plain, i.e. without inclusions);
- 1 tsp. — refined sunflower oil (you can take olive or corn);
- 1 tsp. — lemon juice (or apple cider vinegar);
- a sprig of dill and parsley;
- salt and ground black pepper - to taste.
- In a container, mix yogurt, a spoonful of oil and lemon juice.
- Chop the washed fresh herbs and add to the yogurt mixture.
- Season with salt and pepper, then thoroughly mix the ingredients until smooth.
If you add a tablespoon of prepared horseradish to this sauce, it will change the taste and become more piquant.
Yogurt sauce for chicken
This dish is often called Indian, as it uses curry, a favorite seasoning of Indians.
We will need:
- onion - 1 small head;
- fresh green onions - feather - 50 grams;
- natural yogurt - 400 grams (2 cans);
- curry (powder) - 1 teaspoon with a small slide;
- ground red hot pepper - optional (for those who like it spicy).
Making the sauce:
- Place the chopped onion and turnip into the blender bowl.
- Finely chop the onion and put it there.
- Add yogurt and then add seasonings (curry and pepper).
- Beat the contents and transfer to a gravy boat.
Pink bean sauce
The beautiful sauce has a pleasant taste and color. With a bean side dish or simply as an addition to boiled beans - just a masterpiece.
- 1 jar - Greek yogurt;
- 1 tbsp. l. - water;
- 1 tbsp. l. — tomato paste (tomato sauce);
- 1 tsp. - vegetable oil;
- Fresh dill, salt, pepper and garlic - to taste.
We prepare:
- Peeled chopped garlic, washed and chopped dill, mixed with tomato paste, water, oil and yogurt.
- Add salt and pepper to the mixture and mix everything together.
Cheese yogurt sauce
As the name suggests, cheese plays an important role in this recipe. We advise you to give preference to suluguni, mozzarella or feta cheese.
- cheese - 200 gr.;
- garlic - 2 cloves;
- olive oil - 1 tablespoon;
- natural yogurt - 250 gr.
The preparation is very simple:
- Grate the cheese on a fine grater.
- Using a press, make a paste from the garlic and mix it with cheese.
- Add butter to yogurt.
- Combine all ingredients and beat with a mixer.
The sauce with cheese goes well with grilled vegetables, sausages and pita bread.
Yogurt-based sauces are an excellent alternative to harmful factory-made sauces like mayonnaise, since they contain very little animal fat. If you make yogurt at home, you can reduce the amount of preservatives, dyes and flavors to a minimum. In short, this is a great way to make your diet healthy and tasty, and the low calorie content of such a dish will be a pleasant gift for those who are fond of diets.
We offer a recipe for yoghurt sauce with garlic, which is ideal for fish. For the base, it is best to use Greek yogurt, because our sauce comes from Greece, but it will also be delicious with regular yogurt if you know a few secrets.
Firstly, it is best to choose a product with a fat content of 2.5%, otherwise the finished dish will turn out too watery.
Secondly, you need to wrap the yogurt in cheesecloth a day before the intended preparation, hang it over a bowl and wait until the excess liquid drains. Then our sauce will be thicker and richer in taste.
So we will need:
200 ml yogurt
- a few cloves of garlic (depend on how spicy you want it to taste)
- ½ teaspoon mustard (Dijon or regular)
- juice of a piece of lemon (to taste)
- 1 cucumber
- Herbs to taste (parsley, tarragon and mint go well with our ingredients)
- Salt
- Pepper
Garlic Yogurt Sauce Recipe
Step 1. Peel the cucumber, grate, sprinkle with salt and leave for 20 minutes. Finely chop the greens, sprinkle with lemon juice, crush a little with your hands or a spoon. The garlic must be passed through a press or chopped with a knife.
Step 2. Drain excess moisture from the cucumbers or pat them dry with a paper towel, combine with the garlic and herbs and blend in a blender at high speed. If you don't have a blender, you can do this by hand, but then the sauce will have an uneven consistency.
Step 3. Add yogurt, mustard, taste and add salt, pepper or lemon juice if necessary.
Our culinary delight is ready, you can eat immediately or refrigerate for several hours. In a crystal vase, on a bed of lettuce or on a plate next to a juicy steak, garlic yogurt sauce will decorate any table.
Bon appetit! Share the recipe with your friends!
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