Greek yogurt dressing. Yogurt sauce - fast and tasty
The fashion for mayonnaise dressings for salads and individual dishes has sunk into oblivion, giving way to light and natural sauces... We will tell you how to surprise your loved one original sauces based Greek yogurt... After all, it is not only healthy, but also delicious!
Greek yogurt is useful primarily because it contains a large amount of protein - the main building material for our body. By consuming Greek yogurt and sauces based on it for lunch or dinner, you do not overload your body with heavy foods, thereby showing respect for your health.
The moderately high calcium content also emphasizes the benefits of Greek yogurt - it strengthens bones and speeds up metabolism. The protein in the product, in turn, acts as a stabilizer of blood glucose levels, preventing hypoglycemia, which often develops in people who are on a strict diet. The calorie content of Greek yogurt depends on the fat content of the product, but the average is about 66 calories per 100 grams. product.
“The quality of the finished yoghurt depends on both the production technology and the raw materials. The milk from which the product is prepared affects not only the appearance, taste, consistency of the product, but also the content of protein, calcium, vitamins and other useful substances. In the most gentle thermostatic way, we prepare thick yoghurts, including Greek yoghurt. Fermented milk or cream is immediately fed to the packaging and the product is placed in the cups in a thermostatic chamber, where a constant temperature is maintained and the fermentation process itself takes place. Such "live" yoghurts contain those very useful lactic acid microorganisms - more than a million in 1 gram, "explains the head of production of the Cheburashkin Brothers company. Family farm "Marina Savina.
Fusion - Greek yogurt sauce
This sauce is perfect for a salad.
Ingredients:
- Greek yogurt - 130 ml;
- avocado - 1 pc.;
- lime - 1 pc.
Preparation
Cut the avocado pulp into small cubes, mix with yogurt and blender until smooth. Add freshly squeezed lime juice. It can be served either in a saucepan or in the dish itself.
Yogurt and wine dressing
Ingredients:
- Greek yogurt - 100 ml;
- blue cheese - 50-80 g;
- ground pepper - to taste;
- grated nutmeg - 1 pinch;
- spicy white wine (vermouth, madeira, sherry) - 30 ml.
Preparation
Mix yogurt with wine and season with red hot pepper and nutmeg. Sodium cheese on a coarse grater or chop with a knife. Now combine the ingredients and blend until smooth. This sauce is ideal for chicken or turkey dishes and fresh vegetables.
Sauce with yoghurt and herbs
You can use fresh or dried herbs for this sauce. Wash fresh herbs before use, dry finely chop with a knife or in a blender.
Ingredients:
- 250 g Greek yogurt
- 1 tsp oregano
- 1 tsp dill
- 2 tsp basilica
- 1 clove of garlic
- Salt, pepper to taste
Chop the prepared greens and combine with yogurt. The yoghurt and herb sauce goes well with almost anything, especially vegetable dishes.
“The Cheburashkin brothers. Family Farm ”is a family agro-industrial holding that has organized a complete production chain - from collecting feed on their own farm fields to producing dairy products with delivery to store shelves. Farms also have direct access to the end consumer through vending services (milk machines). Website: www.cheburashkini.ru
Sweet and sour, tender, with a pleasant spice yogurt sauce will not leave anyone indifferent. The recipe for the sauce is very simple. and contains available ingredients. WITH yoghurt sauce get along easily green salads, eggs, boiled and raw vegetables... It is very good with avocado and cucumbers. Try and yogurt sauce will become a darling on your table.
You will need:
- Turkish or Greek yogurt without additives (or sour cream 15%) 250 gr
- honey 3 tsp
- mustard 2 tsp
- lemon juice 1 tbsp
- zest of 1 lemon
- salt 0.25 tsp
Step-by-step photo recipe for cooking:
Transfer to a bowl. If there is no yogurt, feel free to replace it with low-fat sour cream, it also turns out delicious.
Add mustard... I have French mustard with grains, it is more tender, but you can use any.
Squeeze out lemon juice and grate lemon zest - this is a thin yellow layer of lemon peel. Add the zest and lemon juice to the yogurt.
For this sauce you need to use liquid honey- it dissolves better in yogurt. If the honey has thickened, melt it in microwave oven- 3 tsp melt in 15-20 seconds at full power. Make sure that the honey does not boil, otherwise it will lose its beneficial features... Add honey to yogurt. Salt
Stir all ingredients until smooth. Try it, perhaps you would like to add salt or mustard, bring to your taste.
Ready! Very quickly, not even 5 minutes passed.
If you still did not know what the green fox salads, then here it is -. They will be very happy with him quail eggs, and chicken too.
Avocado and yogurt sauce- best friends! Try it!
Bon Appetit!
Actually, this sauce is not only Greek. A similar sauce is prepared in Turkey, Bulgaria and Israel. But most famous name- yes - Greek "tsytsyki" or "dzadzyki". The most famous Greek sauce is very simple to prepare: 1-2 fresh cucumber peel, grate and squeeze lightly to remove excess moisture. Place the grated cucumbers in a bowl, add 1-2 cloves of mashed garlic, a handful of chopped mint leaves and 2 tbsp. olive oil... Add thick unsweetened sauce, salt to taste and you're done!
Dip sauce with feta cheese and yogurt - for vegetables
Sauce For baked vegetables with yoghurt and cilantro
The bright taste of cilantro is perfect for baked vegetables. Combine yogurt with minced garlic cloves and chopped cilantro, add a pinch of freshly ground pepper, 1 tbsp. olive oil and a little lemon juice.
Yogurt and curry sauce - for baked poultry
Grind ½ small onion in a blender, add 2 jars of natural yogurt, 1 tsp. curry powder, stir in, add some chopped green onions.
Sandwich sauce
Grate 2 medium-sized pickled cucumbers on a fine grater. Squeeze lightly, mix with natural yogurt, 2 tbsp. mayonnaise and chopped dill. Use for sandwiches, pita rolls, as a dip.
Yogurt sauce with horseradish and lemon juice - for fish
Mix 1 tbsp. table horseradish with 1 jar of natural yogurt, season to taste with salt and pepper, add 2 tbsp. chopped dill. Serve with baked fish
Yoghurt sauce for salad meter French cuisine Auguste Escoffier called the best dressing for such a dish. The fine homogeneous texture combined with the thickness makes it possible to use yoghurt-based sauces for salads from delicate seafood, the first early spring vegetables, for salads with chicken, chicken.
Yoghurt sauces can also be combined with foods that taste differently. For example, in French restaurants, smoked salmon is served with a sauce that perfectly emphasizes the taste of the main product.
Yoghurt sauces perfectly replace mayonnaise - while they are much less high in calories, they can be used for dietary meals.
Modern dietetics recognizes that yogurt-based sauces are great addition to the dishes that form the menu of healthy and at the same time delicious food.
We offer some of the most popular recipes for such sauces:
How to Make Yogurt Salad Sauce - 15 Varieties
This salad dressing sauce has a rather 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 prepared ingredients together with lemon juice to yogurt. To stir thoroughly.
This sauce will be an excellent substitute for mayonnaise and will bring new flavor notes to the famous salad. Perfect with gourmet salads, which include rice, canned corn, radishes and olives.
Ingredients:
- Mayonnaise - ¼ glass
- Greek yogurt - ¼ glass
- Dijon mustard - ½ teaspoon
- Fresh dill - 2 branches
- Ground black pepper, salt to taste.
Preparation:
Wash the dill, drain and chop finely with a knife. Put mayonnaise in a bowl, add Greek yogurt, Dijon mustard, chopped dill. Beat with a culinary whisk.
The sauce is ready.
This delicious and easy-to-prepare sauce can be used not only for dressing salads, but also served with boiled vegetables, add to the foods that pita is filled with.
Ingredients:
- Yogurt - 200 milliliters
- Fresh cilantro - 1 bunch weighing 30 grams
- Garlic - 1 wedge
- Lime juice - 2 tablespoons
- Vinegar white balsamic - 1 ½ teaspoon
- Olive oil - 60 milliliters
- Salt to taste.
Preparation:
Put all ingredients in a blender bowl and beat until smooth. The sauce is ready.
This sauce is especially valuable not only for its taste, but also for its low calorie content. If the usual French salad dressing has 3,000 calories, then this sauce has only 300.
Ingredients:
- Fat-free 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:
Put all ingredients in a blender bowl and beat for 30 seconds
The sauce can be kept in the refrigerator.
Ground black pepper - to taste.
With a fairly pronounced garlic flavor and aroma, this salad dressing 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. Salt to taste. The sauce is ready.
In addition to its taste, this sauce is distinguished by its delicate texture and excellent 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 culinary whisk.
Ingredients:
- Walnuts, kernels - 40 grams
- Natural yogurt - 120 grams
- Garlic - 1 wedge
- 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. Salt. Stir the sauce thoroughly with a cooking whisk.
Cool before seasoning salad.
The yoghurt sauce can be stored for as long as indicated on the yoghurt packaging. However, if garlic is added to the sauce, the sauce will deteriorate more quickly. Therefore, if long-term storage is required, the sauce is prepared without garlic and added immediately before use.
This light and delicious salad dressing cooks very quickly. It goes well with seafood salads, 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:
Put all the ingredients of the sauce in a shallow dish and beat thoroughly with a culinary whisk. Season with salt to taste and stir again.
This is a great dressing for spring vegetables with delicate taste 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:
Chop a cucumber, sprinkle with pepper and salt, stir.
Add garlic, mint and cucumber minced through a press to a bowl of yogurt. Mix everything thoroughly.
Refrigerate for 20 minutes.
You can dress any salads, as well as 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 and squeeze out the liquid
Transfer the grated cucumber to a container, squeeze out the garlic. Chop chili and dill finely
Add yogurt, lemon juice, salt and pepper
Mix.
This yogurt-based sauce is versatile. 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, eaten with flat cakes. As a dressing for various vegetable, meat, 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 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:
Chop celery stalks finely. Separate the parsley leaves from the stems and chop.
Pour yogurt into a blender bowl, add celery, herbs, salt, cover and blend until smooth.
This slightly sour sauce goes well with 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. Stir all ingredients thoroughly in a suitable container with a culinary whisk.
When using salt when preparing the sauce, keep in mind that when combined with the products that make up 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:
There are many holidays ahead, and you will probably figure it out yourself with the hot one. And to make the dishes tastier, we offer 5 varieties of Greek yogurt sauces that go well with meat, fish, seafood, vegetables and even fruits.
We asked to make sauces Natalia, a public relations specialist and internet marketer, whom her passion for gastronomy took two years ago from the Minsk office straight to the culinary Ragout school in Moscow. Now Natalia, in parallel with her work in Minsk, is engaged in various culinary projects.
Yogurt sauces are very easy to prepare and go well with different dishes... Therefore, a couple of cans in the refrigerator will allow you to quickly prepare something interesting in the evening for yourself or for unexpected guests.
Almost all yoghurt sauces go well with potato wedges, carrot sticks, bread rolls, or grilled vegetables. And each of them, depending on the type, can reveal a meat, fish or vegetable dish in a special way.
Natalia warns that yogurt sauces are not suitable for baking and will not replace mayonnaise (for some reason, before the New Year, everyone begins to actively give such "useful" advice). Yogurt is fermented milk product, and the base of mayonnaise -vegetable oil and yolk, so they are completely different stories.
INGREDIENTS: WHY
Greek yogurt (5 pcs.) - 4 rubles.
Fresh cucumber (1 pc.) - 90 kopecks
Apple (1 pc.) - 25 kopecks
French mustard (25 g) - 21 kopecks
Dill (40 g) - 65 kopecks.
Parsley (40 g) - 56 kopecks.
Mint (10 g) - 35 kopecks.
Pickled cucumber (2 pcs.), Garlic (2 cloves) - everyone has
Honey, salt, curry, paprika, saffron - to taste
YOGHURT HONEY SAUCE
This sauce is best seasoned fruit salads or serve with pancakes or pancakes. Itself combination of yoghurt and honey - traditional greek dish, which is often served as a dessert.
Add honey, lemon juice to yogurt and mix. The amount of ingredients can be adjusted to taste.
YOGHURT-MINT SAUCE
Mint sauce is already a Turkish story, explains Natalya. - Moreover, we use dried mint not only because it is winter, but also because it suits better for such sauces. In Turkey, this sauce is used with almost any dish - it has a fresh and bright taste... It goes especially well with fish, grilled vegetables or salad mix.
Add mint, lemon juice and a little salt to yogurt.
GREEK SAUCE DZADZIKI
Dzatziki is a self-sufficient dish and in Greece it is sometimes even served as a separate dish. cold appetizer... But the sauce is ideal with vegetables (especially eggplant), peppers, grilled zucchini, pies with hearty fillings or chicken pieces.
First you need to grate the cucumber on a coarse grater, add a little salt and leave for 5 minutes. This is necessary so that excess moisture comes out of the cucumber and the sauce remains thick. Cucumbers will need to be wrung out with your hands.
Add squeezed cucumbers, dill, grated garlic and salt to taste to the yogurt.
A-LA TARTAR
The tartar sauce is usually prepared on a mayonnaise basis, but in this case, variations with yogurt are just permissible. An obligatory ingredient is either pickles or capers. This sauce goes well with oily fish such as trout, any other seafood and red meat. And if on hastily, then with rye bread or potato wedges can be served.
Grate pickles on a coarse grater, add parsley, French mustard, garlic and Greek yogurt.
INDIAN SAUCE
Yogurt combined with curry is already an Indian story. The sauce goes well with chicken and vegetables.
Rub the apple on a coarse grater, then add Greek yogurt, mustard, curry, sweet and hot paprika and salt to the apple to taste.
Natalia advises keeping the sauces in the refrigerator for about an hour before serving. This will open up the taste better and become brighter, but the sauce will be good right after cooking.
HOW MUCH SAVED
In an hour, we prepared five sauces with a total volume of about 1 kg, spending 7 rubles on all the ingredients. The price for a salad sauce with yogurt and a curry sauce of the Kuhne brand for 250 g varies from 3.79 to 4 rubles. This means that we saved 9 rubles. And they were satisfied.
Photo: site.