This cilantro yogurt sauce was a happy accident and I’m never looking back.
Several weeks ago I made my yellow curry for some friends. While we were eating it I kept thinking, “There needs to be something to compliment the heat. Something cooling. Like some kind of yogurt sauce…with cilantro…or mint!”
I had all the ingredients and here we are.
This recipe was not born because of sophisticated, culinary thoughts. I just listened to my tastebuds. They said, COOLING. Sometimes they say, SALT. Sometimes they say, HEAT. I get really excited when they say, BUTTER.
I want you to know that you do not have to go to culinary school or be a super taster to know what your unique tastebuds enjoy.
Listen to your tastebuds. They are the best tool you have in the kitchen.
This summer has been all about sauces and dressings for me. You can introduce a lot of flavor to any meal with a quick dressing.
Have some chicken to grill? Marinate it in my chipotle honey dressing.
Fresh lettuce greens and veggies galore to eat? That’s a job for this fresh herb dressing.
Are you surviving on burgers this summer (we are!), we’ve got a honey mustard dressing that will take your grilled patties to the next level.
Now we have a cilantro yogurt sauce in the rotation and I could not be happier.
Cilantro Yogurt Sauce
Start with very finely chopped cilantro. You can also use mint in place of cilantro!
Add Greek yogurt, garlic, salt and lime. That is it. Thus concludes this post : ) Kind of…
I also like to add about 3 TBS of cold filtered water to thin it out a bit. I like the consistency of a sauce. But if you are looking for something thicker like a cream, you can omit the water or add less.
Since we’ve made this I’ve added it to our burrito bowls (made with my 2 Ingredient Roast).
And my yellow curry.
I’ve also dipped veggies in it and added it to salads and tacos!
This is a simple sauce that can add a lot of flavor to any meal!Print
Cilantro Yogurt Sauce – A Sauce to for Every Meal
- 7 oz Greek yogurt
- 1/4 cup fresh cilantro, finely chopped
- 1 garlic clove, minced
- Juice from 1 lime
- 1/2 teaspoon salt
- 3 TBS cold, filtered water
- Add all ingredients to a bowl. Mix to combine.
I like to use cold, filtered water to thin out the sauce (so it is in a sauce form, not a heavy cream). But you can add as little or as much water (up to 4 TBS) as you like for your desired consistency.
Will last in refrigerator up to 2 weeks.