Yogurt sauce for meat for children. Yogurt sauce for fish

Yogurt based sauces are great alternative harmful factory sauces like mayonnaise, since the content of animal fat in them is very small. If you make yogurt at home, you can minimize the amount of preservatives, dyes and flavors. In a word, this great way make your food healthy and tasty, and low calorie this dish will be a nice gift for those who are fond of diets.

We offer a recipe for yogurt sauce with garlic, which is ideal for fish. For the base it is best to use Greek yogurt, because our sauce comes from Greece, but with the usual one it will also be delicious if you know a few secrets.

Firstly, it is best to choose a product with a fat content of 2.5%, otherwise ready meal it will be too watery.

Secondly, it is necessary to wrap the yogurt in gauze a day before the intended preparation, hang it over a bowl and wait until the excess liquid drains. Then our sauce will be thicker and richer in taste.

So we will need:

200 ml yogurt
- a few cloves of garlic (depending on how spicy you want to get)
- ½ teaspoon mustard (Dijon or plain)
- juice of a slice of lemon (to taste)
- 1 cucumber
- Greens to taste (parsley, tarragon and mint go well with our ingredients)
- Salt
- Pepper

garlic yogurt sauce recipe

Step 1. Peel the cucumber, grate it, sprinkle with salt and leave for 20 minutes. Finely chop the greens, sprinkle with lemon juice, remember a little with your hands or a spoon. Garlic must be passed through a press or chopped with a knife.

Step 2. Drain excess moisture from the cucumbers or blot them with a paper towel, combine with garlic and herbs and mix in a blender at high speed. If you don't have a blender, you can do it by hand, but then the sauce will be uneven.

Step 3. Add yogurt, mustard, taste and add salt, pepper or lemon juice if needed.

Our culinary delight ready, you can eat immediately or refrigerate for several hours. In a crystal vase, on a bed of lettuce or on a plate next to a juicy steak, garlic yogurt sauce will be a decoration for any table.

Bon appetit! Share the recipe with your friends!

Yogurt sauce is a real find for those who adhere to the principles healthy eating. It contains a minimum of fat and calories, and in content useful components no other compares to it. In addition, making yogurt-based sauces is not at all difficult. And the range of applications is incredibly wide. We hope that the selection of recipes offered in this article will replenish your cookbook.

Suitable yogurt

If you're going to make sauce, it's best to suitable home yogurt. In any case, it is healthier and tastier than store-bought. In addition, if you made yogurt with your own hands, there will be neither excessive sweetness nor extraneous berry-fruit flavors in it.

If homemade base is not possible, store-bought yogurt sauce can also be made. Berry taste, by the way, can make a very unusual tandem with fish or meat.

A simple all-purpose sauce in a hurry

First, consider the simplest recipe. For this sauce, you just need to mix yogurt and mayonnaise in equal amounts, salt and add finely chopped dill.

Love spicy? Multiple stems young garlic or a small bunch of finely chopped wild garlic will come in handy. This delicate yogurt sauce is perfect for grilled salmon and skewers chicken breast. They can also be used as a salad dressing. fresh vegetables or serve with croutons.

Spicy garlic sauce

And this recipe is a real find for those who love spicy savory tastes. To make a sauce with yogurt, garlic and mustard, mix a glass of yogurt with a teaspoon of mustard. Add finely chopped garlic, chives and parsley to taste. This sauce will be even tastier if instead of regular mustard use French beans.

Yogurt sauce with cheese

There are several recipes that combine the tenderness of yogurt and the unusual texture of grated cheese.

For grilled vegetables, tandoor pastries, barbecue dishes suitable sauce from pickled cheese yoghurt based. To do this, you can take suluguni, brynza or Adyghe, as well as use feta or mozzarella.

Grate 200 g cheese fine grater, mix with a glass of yogurt and add a few mint leaves and crushed garlic. If the sauce gets too thick, bring it up to desired consistency with olive oil.

A real delicacy can be prepared from homemade yogurt and dor blue cheese. Mix 100 g of yogurt, 80 g of blue cheese, grated on a fine grater and 30 g of white wine. If the taste is not interesting enough for you, season the sauce with a pinch of ground nutmeg.

yogurt tartare

For many dishes, it is quite possible to use yogurt sauce instead of mayonnaise. For example, next recipe especially good for fish dishes. This sauce is one of the varieties of "Tartar". To prepare it, add a tablespoon of finely chopped gherkins to yogurt (150 g). Can you replace them regular cucumbers The main thing is that they should be crispy.

A few green onion feathers and parsley leaves will make the sauce even more beautiful and tastier.

indian sauce

This treat can become a real decoration of the table. It can be served with baked wings or grilled vegetables. The taste of the sauce is spicy and expressive. The golden hue makes it even more appetizing.

We will need a glass of natural homemade yogurt, oriental spices: zira, saffron (or turmeric), curry. But the main party in the recipe plays fresh ginger. Take a finger-sized piece of the root and grate it on the finest grater. Together with the resulting juice, pour the ginger gruel into the yogurt and mix. Add a pinch of spices, salt to taste. Zira can be pre-ground in a mortar, or whole seeds can be added.

Before serving, such a sauce must be kept in the cold for a couple of hours so that all the aromas and tastes open up into a harmonious bouquet.

Sauce with olives

This recipe is useful for those who are going on a picnic. He is good even ordinary bread, roasted at the stake. And with grilled vegetables, barbecue, fish baked in foil, it will make a truly harmonious union.

For cooking, you can use an immersion blender. Remove the skin from one ripe tomato. The mikado variety is especially good for this sauce. Add a handful of black or green olives, a clove of garlic, and parsley sprigs to a blender. Beat with a blender and mix with the same amount of yogurt. Pepper and salt can be added to the sauce to taste. Having prepared it once, in the future you can experiment with different ingredients. For example, a tomato can be replaced with a fresh young cucumber.

Storage

Yogurt based sauce home cooking, like all products without preservatives, is not subject to long-term storage. Any fermented milk product- an excellent environment for the development of bacteria. Therefore, it is better to prepare sauces based on natural yogurt immediately before serving.

If you made the sauce the day before, store it in an airtight container in the refrigerator for no more than two days.

We will open one little secret. Some women, in order to lose weight, refuse traditional sour cream and mayonnaise sauces to salads and second courses because of high calorie gas stations. Sacrificing for beauty palatability food. However, this is not necessary. You can just replace them with light ones and useful gas stations prepared with yogurt.

We bring to your attention the three most popular sauces of this season! They will give delicate taste and fresh spring flavor to your favorite salad, will decorate the second course and add a new refined touch to the usual dessert. And most importantly, the process of losing weight will pass as unnoticeably as possible, bringing only benefits and a feeling of lightness.

Expert comment: Irina Salkova, head of the company's laboratory« Cheburashkin brothers. family farm» :

In the production of yogurt, whole or normalized pasteurized milk is made with a starter culture containing a Bulgarian stick (Lactobacillus bulgaricus) and a thermophilic streptococcus (Streptococcusthermophiles). Bulgarian stick is an essential component of real yogurt. Microorganisms of Bulgarian sticks produce vitamins and amino acids during fermentation, participate in the processes of suppression of pathogenic intestinal microflora. Natural yogurt helps to cleanse and rejuvenate the body, remove harmful toxins and restore intestinal microflora, making the process of digestion much more efficient.

Béarnaise Yoghurt Sauce

You will need:

• 1/2 cup natural sugar free yogurt
• small bunch of parsley
• sprig of tarragon (tarragon)
• 1/2 teaspoon mustard
• spicy salt to taste

Cooking:

1. Mix yogurt and mustard in a bowl.
2. Wash, dry and finely chop the herbs.
3. Add 1 teaspoon of parsley and tarragon to the yogurt-mustard mixture.
4. Salt to taste. To give a more pronounced taste, spicy salt can be replaced with celery salt.
5. Put the sauce in a cold place for an hour and a half.

This sauce is the yogurt brother of the old french sauce Sause Bearnaise, named after the birthplace of King Henry IV of France. It goes great with grilled meats. This original sauce With delicious taste will give a piquant shade to pizza, vegetables, and hot fish and poultry dishes. It will be appreciated by the most demanding gourmets.

April Yogurt Sauce

You will need:

• zest of 1 - 1/2 lemon
• 1 tablespoon olive oil
• small bunch of dill
• a few basil leaves
• 2 garlic cloves
• ground allspice taste
• salt to taste

Cooking:

1. Peel and mince the garlic.
2. Wash, dry and cut greens.
3. Grate the lemon zest.
4. Combine yogurt with garlic, herbs and zest, seasoning the mixture with pepper, salt or other spices.
5. Add olive oil and beat the sauce well with a whisk.
6. Dress the salad with sauce, and put the finished dish to cool on the bottom shelf of the refrigerator.

April sauce is versatile salad dressing. Thanks to the combination of yogurt and olive oil, it has a silky texture and harmonious taste, while the zest gives it the perfect sourness. You will never get bored of this sauce as it can be cooked in different options, adding to it different spices, finely chopped cucumbers or grated olives in a mortar.

Yoghurt Sauce

You will need:

• 1 cup natural sugar free yogurt
• 200 grams of your favorite cheese
• a few mint leaves
• salt to taste
• additives in the form of: 1) 1 pear and pine nuts, if the cheese is with mold like Dor Blue; 2) 2 cloves of garlic, 1 tablespoon of olive oil and a pinch of pepper, if the cheese is of the Adyghe or Dutch type; 3) 1 apple, 1 tablespoon orange juice, and a pinch of cinnamon if the cheese is a ricotta or mozzarella type.

Cooking:

1. Mix yogurt and shredded cheese.
2. Finely chop the mint, combining it with the cheese-yogurt mixture.
3. If the cheese is salty, then do not salt.
4. For a garlic supplement, crush the garlic in a press or grind it in a mortar and mortar, combining it with olive oil and pepper.
5. Additives in the form of a pear or apple must be peeled and finely chopped. Orange juice combine with cinnamon. Pine nuts are added in their entirety.

The advantage of this sauce is that it is very satisfying, and if seasoned with any green leaves, be it Arugula, Iceberg or any other leaf salad, you can get rid of hunger for a long time. Cheese sauce goes well with any meal. Depending on the type of cheese, you can vary the additives from spicy garlic to fruit and dessert, but even without additives, this sauce is beautiful and self-sufficient.

I have few culinary principles, but I always adhere to this: if there is fish on the table, then there should be sauce somewhere nearby. Fish without sauce is ordinary and boring, fish with sauce is original and tasty. At the same time, the sauce does not have to be complex - even the simplest emulsion of olive and lemon juice works wonders with finely chopped parsley. or - a little more complex, but very delicious sauces which are ideally combined with fish.

However, all the examples above refer to white fish, which is not very oily and has a rather delicate, delicate taste. When it comes to red fish, my answer will be different: yogurt. Its light sourness and delicate silkiness perfectly smooth and set off the assertive taste of salmon. You can serve this sauce with any red fish from trout to pink salmon, fried, boiled or baked, and the ability to cook it with your favorite herbs, spices and other additives opens up a huge scope for creativity.

Yogurt sauce for fish

For this sauce you need thick yogurt- and by "thick", I mean one that does not flow, but only reluctantly tosses with a spoon. If you couldn’t find such yogurt (it’s more difficult than it seems), take a regular one, fold it over two layers of gauze and let the excess liquid drain, and then proceed to prepare the sauce.

However, “cooking” is too strong a word. All that is required of you is to finely chop the garlic and tarragon leaves (aka tarragon) and add to the yogurt along with lemon juice, salt and freshly ground pepper. Stir yogurt with additives until smooth and serve with red fish.

Leftover sauce can be stored in the refrigerator for 2-3 days and served hot or cold. cold fish. If you want to change the sauce recipe for the better, try adding dill, lemon peel, shallots and suitable spices, from cumin seeds to dried .

Garlic sauce is a salad dressing, a marinade for meat, and an independent sauce for any product. This is an indispensable food that will help out in many situations.
Recipe content:

Diversity garlic sauces now huge. They are all prepared differently and from different products. Some of these recipes are already on the site. You can easily find them using the search bar. All varieties of garlic sauces are usually very easy to prepare: you just need to mix all the ingredients in one bowl. More complex options require certain skills, such as being able to work with a pestle or beat the yolks until smooth to get the consistency of mayonnaise. The main thing is that all varieties of garlic sauces can be made in your own kitchen, and if you change some ingredients, the sauce will not get bored for a long time.

This sauce recipe is good because it is not as high-calorie as its counterparts. Based on low-fat yogurt and sour cream with minimum content fat content (15%). If you want to drop a few by the summer extra pounds, while you cannot deny yourself the usual food, then this sauce will help to combine both of your desires. This yogurt sauce will not affect the waist in any way, while giving the dishes an extra touch. piquant taste. An added bonus is that the sauce is super easy to make. You can buy yogurt for the recipe at any supermarket, or you can cook it yourself in a yogurt maker. Well, if you are not afraid overweight, then you can safely replace yogurt with mayonnaise or cream.

• Calorie content per 100 g - 305 kcal.
• Number of servings - 500 ml
• Cooking time - 10 minutes

Ingredients:

• Sour cream 15% - 250 ml
• Garlic - 3-4 cloves
• low fat yogurt- 250 ml
• Green onion - bunch
• Dill - bunch

Step by step recipe for making yoghurt garlic sauce:

1. Pour yogurt into a deep container.

2. Pour sour cream into it.

3. Peel the garlic and pass through a press or crush in a mortar.

4. Greens (dill and green onion) wash and dry well paper towel. After sharp knife finely grind and add to the products.

5. Mix well, taste and add a little salt if needed.

• Since dairy products are used to prepare the sauce, therefore, they must be chilled, because. in a warm room, the sauce may turn sour.
• ready sauce store only in the refrigerator in a glass container with an airtight lid.
• Its shelf life is not long - 3 days. Of course, it can be stored longer, but the taste will not be the same.
• Use the sauce for salads, shawarma, marinate meat and fish, season soups and borscht, serve with barbecue and fish steak.