This cilantro yogurt sauce was a happy accident and I’m never looking back.
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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.
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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.
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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!
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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.
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Since we’ve made this I’ve added it to our burrito bowls (made with my 2 Ingredient Roast).
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And my yellow curry.
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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!
PrintCilantro Yogurt Sauce – A Sauce to for Every Meal
Ingredients
- 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
Instructions
- 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.
Notes
Will last in refrigerator up to 2 weeks.
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