Yogurt and mustard sauce for meat. Dietary yogurt sauce for salad, fish, chicken and meat

Sweet and sour, delicate, with a pleasant spiciness yogurt based sauce will not leave anyone indifferent. The sauce recipe is very simple. and contains available ingredients. WITH yogurt sauce green salads, eggs, boiled and raw vegetables coexist easily. It is very good with avocado and cucumbers. Try and yogurt sauce will become a favorite 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:

Transfer to a bowl. If there is no yogurt, feel free to replace it with low-fat sour cream also turns out delicious.

Add mustard. I have French mustard with grains, it is more gentle, but you can use any.

squeeze out lemon juice and rub on a fine grater lemon peel is a thin yellow layer of lemon peel. Add zest and lemon juice to yogurt.

For this sauce you need to use liquid honey- it dissolves better in yogurt. If the honey has thickened, melt it in the microwave - 3 tsp. melt in 15-20 seconds at full power. Make sure that honey does not boil, otherwise it will lose its beneficial properties. Add honey to yogurt. Salt

stir all ingredients until smooth. Try it, you may want to add salt or mustard, bring to your taste.

Ready! Very fast, less than 5 minutes.

If you still didn’t know what green fox salads are with, then here it is -. Quail eggs will be very happy with him, and chicken eggs too.

avocado and yogurt sauce- best friends! Be sure to try!

Bon appetit!

By the summer, many people want to lose a couple of extra pounds, so in April-May you have to especially monitor your diet, not overloading the diet with too high-calorie dishes. At the same time, you don’t feel like starving or eating something lean all the time - both salads and main dishes are always tastier with sauce. In this article, we will talk about recipes for yogurt sauces that will add additional flavors to dishes, but will not affect the waist at all.

Yoghurt sauces, along with the promotion of healthy and proper nutrition, are becoming more common. And this is not surprising - tasty, fragrant, such sauces complement the taste of a wide variety of dishes, without making their caloric content several times higher, as is the case, for example, with mayonnaise. Another plus is that such sauces are extremely easy to prepare, especially if you have a yogurt maker with which you can make homemade natural yogurt without additives at any time - the main ingredient for such sauces.

We will talk about yogurt recipes suitable for different dishes.

cucumber yogurt dip recipe

You will need: 50 mo of unsweetened yogurt 1% fat, 15 ml of odorless vegetable oil, 1 clove of garlic and cucumber, black and red ground pepper, salt.

How to make Cucumber Yogurt Sauce. Peel the cucumber, grate on a fine grater, squeeze out the liquid, salt, pepper, mix with crushed garlic and chopped parsley, pour in yogurt, oil, mix until smooth.

This sauce is great for main courses and salads.

Spicy Garlic Yogurt Sauce Recipe

You will need: ½ cup natural yogurt, ½ tsp. mustard, garlic, chives, parsley, salt.

How to make a spicy yogurt sauce. Pass the garlic through a press, mix with chopped chives and parsley, mustard, salt, pour in yogurt and mix.

olive oil yogurt sauce recipe

You will need: 200-250 ml of natural unsweetened yogurt, 60-70 ml of olive oil, 30-40 g of fresh parsley / cilantro, 1 clove of garlic, 2 tbsp. lime / lemon juice, 1.5 tsp balsamic white wine vinegar, salt.

How to make yogurt and olive oil sauce. Coarsely chop the greens, put in a blender bowl, add the remaining ingredients, mix until smooth. For piquancy, you can add mustard, gherkins, if the sauce is for fish dishes - sprat or anchovies.

This sauce is suitable as a seasoning for fish, meat dishes, pita bread rolls, sandwiches, salads and vegetables.

Salted Cheese Yogurt Sauce Recipe

You will need: 250 ml of natural yogurt, 200 g of Adyghe cheese / cheese, 5-6 mint leaves, 1-2 cloves of garlic, 3 tbsp. olive oil, black pepper, salt.

How to make cheese yogurt sauce. Pass the garlic through a press, add chopped mint, crumbled cheese, mix with a mixer, add crushed garlic, oil and mix again, pepper and salt the sauce.

This sauce is ideal for dressing vegetable salads.

Blue cheese yogurt sauce recipe

You will need: 100 ml of natural yogurt, 50-80 g of blue cheese, 30 ml of white wine such as sherry, Madeira or vermouth, 1 pinch of grated nutmeg, ground or fresh red hot pepper.

How to make yogurt sauce with blue cheese. Mix yogurt, wine, nutmeg and hot pepper, add grated cheese, mix with a blender until smooth.

It is better to serve such a sauce with turkey or chicken dishes, from fresh vegetables.

Recipe for yogurt sauce with vegetables for grilled dishes

You will need: 200 g of natural yogurt, 8-10 green / black olives, 1 clove of garlic and a tomato, 1-2 tbsp. chopped green onion, black pepper, salt.

How to make yogurt sauce with vegetables. Grind all products and mix with yogurt, you can also do this with a blender.

More ideas for yogurt sauces

• Oriental yogurt sauce: ½ cup yogurt, ½ tsp. zira, a pinch of paprika, pepper and salt.
• Béarnaise yogurt sauce: ½ cup yogurt, 1 tsp each chopped parsley and tarragon, ½ tsp. mustard, celery or spicy salt.
• Tartar yogurt sauce: ½ cup yogurt, 1 tsp. chopped pickled cucumbers / gherkins, ½ tbsp. mustard, parsley, salt.
• Pepper yogurt sauce: ½ cup yogurt, 5 peppercorns, ½ tsp. mustard and black ground pepper.
• Dill yogurt sauce: ½ cup yogurt, 1 tbsp. chopped dill, ½ tbsp mustard. Salt.
• American yogurt sauce: ½ cup yogurt, 1 tbsp. tomato paste, gherkins/pickles, sugar, salt.
• Indian yogurt sauce: ½ cup yogurt, ½ tsp. ground zira, ground ginger, turmeric and ground coriander, cinnamon, ground black pepper.

Any yogurt should be allowed to brew after cooking for a couple of hours in the refrigerator - this will allow the flavors and aromas to open up and mix. Eat deliciously, with pleasure and without harm to the figure!

Yogurt-based sauces are a great alternative to unhealthy factory-made sauces like mayonnaise, as they contain very little animal fat. By making yogurt at home, you can keep the amount of preservatives, colors, and flavors to a minimum. In a word, this is a great way to make your food healthy and tasty, and the low calorie content of such a 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 it will also be delicious with the usual if you know a few secrets.

Firstly, it is best to choose a product with a fat content of 2.5%, otherwise the finished dish will turn out to 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 is ready to eat right away or refrigerate for several hours. Whether in a crystal vase, on a bed of lettuce, or on a plate next to a juicy steak, this garlic yoghurt sauce will brighten up any table.

Bon appetit! Share the recipe with your friends!

There are many holidays ahead, and you will surely deal with the hot one yourself. And to make the dishes tastier, we offer 5 options for Greek yogurt sauces that are suitable for meat, fish, seafood, vegetables and even fruits.

We asked for sauces Natalia, a PR and Internet marketer whose passion for gastronomy took her from her Minsk office two years ago to the Ragout culinary 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 cook something interesting in the evening for yourself or for sudden guests.

Almost all yogurt 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.

Natalya warns that yogurt sauces are not suitable for baking and will not replace mayonnaise (before the New Year, for some reason, everyone begins to actively give such “useful” advice). Yogurt is a fermented milk product, and mayonnaise is based on vegetable oil and yolk, so these are completely different stories.

INGREDIENTS: WHAT IS WHERE

Greek yogurt (5 pcs.) - 4 rubles.
Fresh cucumber (1 pc.) - 90 kopecks
Apple (1 pc.) - 25 kop.
French mustard (25 g) - 21 kopecks.
Dill (40 g) - 65 kop.
Parsley (40 g) - 56 kop.
Mint (10 g) - 35 kop.
Pickled cucumber (2 pcs.), Garlic (2 cloves) - everyone can find
Honey, salt, curry, paprika, saffron - to taste

YOGHURT HONEY SAUCE

This sauce is best seasoned with fruit salads or served with pancakes or pancakes. Samo the combination of yogurt and honey is a traditional Greek dish 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

Sauce with mint is already a Turkish story, Natalya explains. - 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 the yogurt.

GREEK TZAZZIKI SAUCE

Tzatziki is a self-sufficient dish and in Greece is sometimes served even as a separate cold appetizer. But the sauce is ideal for 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 squeezed out by hand.

Add squeezed cucumbers, dill, grated garlic and salt to taste to yogurt.

A-LA TARTAR

Tartar sauce is usually prepared on a mayonnaise basis, but in this case, variations with yogurt are just acceptable. A mandatory component is either pickles or capers. This sauce goes well with oily fish such as trout, any other seafood and red meat. And if in a hurry, then you can serve it with rye bread or potato wedges.

Coarsely grate pickles, add parsley, French mustard, garlic and Greek yogurt.

INDIAN SAUCE

Yogurt combined with curry is already an Indian story. The sauce goes great with chicken and vegetables.

We rub the apple on a coarse grater, then add Greek yogurt, mustard, curry, sweet and spicy paprika and salt to taste to the apple.

Natalia advises keeping the sauces in the refrigerator for about an hour before serving. So the taste will open up better and become brighter, but the sauce will be good immediately after cooking.

HOW MUCH SAVE

In an hour, we prepared five sauces with a total volume of about 1 kg, spending 7 rubles on all the ingredients. The price of salad dressing with yogurt and curry sauce of the Kuhne brand for 250 g varies from 3.79 to 4 rubles. So, we saved 9 rubles. And they were satisfied.

Photo: website.

We will reveal one little secret. Some women, in order to lose weight, refuse traditional sour cream and mayonnaise sauces for salads and second courses due to the high calorie content of dressings. For the sake of beauty, you have to sacrifice the taste of food. However, this is not necessary. You can simply replace them with light and healthy yogurt-based dressings.

We bring to your attention the three most popular sauces of this season! They will give a delicate taste and a fresh spring aroma to your favorite salad, decorate the second course and add a new exquisite 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 yoghurt 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 a delicious taste will add a piquant touch 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 to 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 a 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 prepared in different versions by adding various 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. Combine orange juice with cinnamon. Pine nuts are added whole.

The advantage of this sauce is that it is very satisfying, and if you season any green leaves with it, be it Arugula, Iceberg or any other leaf lettuce, you can get rid of hunger for a long time. Cheese sauce goes well with any dish. 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.