Herbed Yogurt Sauce {Flat Leaf Parsley, Mint, Chives}
This herbed yogurt sauce has really become a must for me. I can’t live without it anymore and I don’t think I’ll make a single one of my appetizer platters without it…
It’s a bit like my Garlic and Chive Cottage Cheese Dip, but in this version, I put even more fresh herbs (flat-leaf parsley, mint, chives, dill, to adapt according to the season and your tastes) but I crush them instead of chopping them, which gives this pretty green color to the sauce.
This fresh herbs sauce will be perfect served with roasted or grilled meats, but also with baked vegetables, whatever they are, or with raw vegetables as an aperitif… You can keep it for 1 to 2 days in the refrigerator, in an airtight container.
Every time I serve it to guests, it intrigues with its color and is a real success thanks to its freshness and flavors.
Herbed Yogurt Sauce Recipe {Flat Leaf Parsley, Mint, Chives}
What ingredients do you need?
- plain yogurt, or fromage blanc, or Greek yogurt
- fresh herbs of your choice: flat parsley, mint, chives, dill, tarragon, coriander…
- a small finely chopped shallot
- a few drops of lemon juice (this is optional but I admit that for me, it’s the little touch that makes all the difference, so optional but highly recommended 😉 ! )
- salt-pepper and a touch of oil but this is optional
- and if you want to give it a little touch of a world recipe, you can also add cumin powder, this will give it a whole other dimension, to serve with Indian or Lebanese dishes, for example.
What recipe(s) should this sauce be served with?
- Crispy Carrot Fries with Parmesan
- Chicken Tenders
- Seed Crackers
- Baked Onion Rings
- Baked Potato Wedges
- Baked Polenta Fries
- Grazing Platter as an aperitif with raw vegetable sauce
And in the version of world recipes with cumin:
Herbed Yogurt Sauce {Flat Leaf Parsley, Mint, Chives}
Ingredients
- 120 g plain or Greek yogurt
- 1 small shallot finely chopped
- 4 tablespoons fresh herbs (flat-leaf parsley, mint, chives, dill) finely chopped
- Salt and pepper
- A few drops of lemon (optional)
- 1 1 drizzle of olive oil (optional)
- 1 teaspoon ground cumin if you want to add a touch of world cuisine
Instructions
- Finely chop the fresh herbs (after rinsing and drying them) and place them in the bowl of a blender.
- Peel the shallot, then finely chop it and add it to the bowl.
- Add salt, pepper and a few drops of lemon (and even some zest if you like).Blend everything together.
- Pour in the natural yoghurt and blend again until everything is smooth and that lovely green colour.
- Serve in a bowl and keep chilled until ready to serve.
Hello, could you clarify what “4 4 tablespoons fresh herbs (flat-leaf parsley, mint, chives, dill) ” means? Not understanding the “4 4” part specifically.
Sorry, I mix the herbs all together and the total amount is 4 tablespoons of chopped fresh herbs.