Yogurt Sauce

  • Servings: MAKES ABOUT 1 1/2 CUPS

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  • 1 1/2 cups plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • Salt
  • Cayenne pepper

How to make this recipe

  1. Scoop the yogurt into a paper coffee filter set in a strainer over a bowl and let drain in the refrigerator for 2 hours. Transfer the yogurt to a bowl and discard the liquid.

  2. In a small skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant and lightly golden, about 2 minutes. Let the garlic oil cool slightly, then stir into the yogurt and season with salt and cayenne.

Contributed By Published August 2000

457288 recipes/yogurt-sauce 2013-12-06T23:56:59+00:00 Joyce Goldstein summer|middle-eastern|dips-and-spreads|sauces-and-condiments|6|basic-easy|no-cook august-2000,garlic cayenne yogurt,yogurt sauce,sauce for lamb,Middle Eastern sauce,Joyce Goldstein recipes,yogurt-sauce 457288

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