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Yogurt-based  Sauces

Note:  Serve with Gyros, Samosas, Vegetable Strudels,  Salmon Dishes.  


1. Curried Yogurt Sauce

 1/2 cp peeled, seeded, chopped cucumber
1/4 cp plain yogurt
1/2 t curry powder
1/2 t garlic powder
1/4 t turmeric
1/4 t salt

Combine all ingredients in small bowl. This sounds like a good sauce for fish.

                   Adapted from a Washington Post recipe

2.  Tandoori

Note:  See Seasonings for more on Garam Masala.   Source:  Washington Post, Julie Sahni

8 4-6 oz salmon or chicken filets
1 T vegetable oil

For the marinade:

1 T ginger, peeled and finely chopped
1 1/2 T garlic, peeled and finely chopped
1 T lemon juice
1 t garam masala*
1/4 t salt
pinch ground white pepper
3/4 cp plain yogurt

1. Whisk all ingredients together in bowl.
2. Marinate chicken or salmon for 8 hours or overnight. 
3. Chicken should be grilled or roasted on a rack in oven for about 30 minutes, using marinade for basting.

3.  Dilled Yogurt

3  T lemon juice
2   T Dijon mustard, or to taste
3  T olive oil
3    T minced shallots
1/2  cp fresh dill, chopped , or 1/4 cp dried dill weed
1/2  t freshly ground pepper
1/2    cp plain yogurt or sour cream
1    T lemon zest

Whisk all ingredients together and store in refrigerator for at least 30 minutes.

4.  Spicy Yogurt Horseradish

Follow instructions for Dilled Yogurt, but substitute 2 T Spicy or plain horseradish.   Both are very good with fish.

5 .Sesame Yogurt Sauce

Makes about 1 cup

Note: The sesame in this sauce is tahini, a paste made from ground sesame seeds. It is used extensively in Middle Eastern cooking.  Supermarkets should carry it. Use as a dressing for pita sandwiches, salads, or, as a dipping sauce.

1/2 cp plain yogurt
1/4 cp tahini
2 1/2 T lemon juice
2 cloves garlic, minced
2 T chopped fresh parsley
1/4 t salt
generous pinch of cayenne pepper

1. Whisk all ingredients together in bowl.
2. Store in refrigerator. May need to be thinned with water.