Sauce from Yogurt is a real find for those who adhere to the principles of healthy nutrition. It contains a minimum of fat and calories, and no other than the content of useful components is compared with it. In addition, it is not difficult to prepare sauces on the basis of yogurt. A spectrum of application is incredibly wide. We hope that the selection of recipes proposed in this article will replenish your culinary book.
Suitable yogurt
If you are going to cook sauce, the best way is suitable for home yogurt. In any case, it is more useful and delicious shopping. In addition, if you made yogurt yourself, nor excessive sweets, no foreign berry-fruit tastes in it will not.
If home cooking is impossible, you can make a sauce from yoghurt purchased in the store. Berry taste, by the way, can make a very unusual tandem with fish or meat.
Simple Universal Sauce on Smell Hand
First, consider the simplest recipe. For this sauce you just need to mix yogurt and mayonnaise in equal amounts, saline and add a finely chopped dope.
Love sharp? Several stems of a young garlic or a small bunch of finely disturbed abraise will be very by the way. This delicate yoghurt sauce is perfect for the grilled salmon and chicken breast kebabs. And they can be fed a salad of fresh vegetables or to file to croutons.
Spicy garlic sauce
And this recipe is a real find for those who love sharp spicy tastes. To prepare sauce with yoghurt, garlic and mustard, mix the glass of yogurt with a teaspoon of mustard. To taste, add finely chopped garlic, a shnitt-bow and parsley. This sauce will be even tastier if instead of ordinary mustard use French in beans.
Cheese yogurt sauce
There are several recipes in which the tenderness of the yogurt and an unusual texture of the grated cheese are combined.
For baked grilled vegetables, tandar baking, barbecue dishes are suitable for a yogurt-based suite. To do this, you can take Suluguni, Brynza or Adygei, as well as use FETU or Mozzarel.
Stit 200 g of cheese on a shallow grater, mix with a glass of yogurt and add several mint leaves and missed through the press garlic. If the sauce is too thick, bring it to the desired consistency with olive oil.
This delicacy can be cooked from home yogurt and Dor Blue cheese. Mix 100 g of yogurt, 80 g of cheese with mold, grated on a small grater and 30 g. White wine. If the taste seems to be not interesting to you, season the hammer nutature sauce.
Yoghurt Tartar
For many dishes, it is quite possible to use sauce from yogurt instead of mayonnaise. For example, the next recipe is especially good for fish dishes. This sauce is one of the varieties of Tartara. For its preparation, add a tablespoon of finely sliced \u200b\u200broots to yogurt (150 g). You can replace them with conventional cucumbers, most importantly - so that they are crispy.
Several peons of green onions and parsley leaves will make sauce even more beautiful and tastier.
Indian sauce
This treat may become a real decoration of the table. It can be submitted to baked wings or grilled vegetables. The taste of sauce is spicy and expressive. Golden shade makes it even more appetizing.
We need a glass of natural home yogurt, oriental spices: zira, saffron (or turmeric), kary. But the main batch in the recipe plays fresh ginger. Take a piece of root with a finger size and soda on the small grater. Together with the resulting juice, pour the ginger cassea into yogurt and mix. Add to the pinch of the spices to taste the subsoil. You can pre-crush in the mortar, and you can add whole seeds.
Before serving, such a sauce must be withstanding in the cold for a couple of hours so that all the aromas and tastes revealed into a harmonious bouquet.
Sauce with olives
This recipe is useful for those who are going to a picnic. It is good even with ordinary bread, roasted on the fire. And with grilled vegetables, kebab baked in foil fish, it will be a truly harmonious union.
You can use a submersible blender for cooking. Remove the skin from one ripe tomato. Especially good for this sauce grade Mikado. Add a handful of black or green olives into a blender, garlic and parsley sprigs. Move the blender and mix with the same yoghurt. To taste you can add pepper and salt into the sauce. Preparing it once, in the future you can experiment with different ingredients. For example, the tomato can be replaced with a fresh young cucumber.
Storage
Sauce based on homemade yogurt, like all products without preservatives, is not subject to long-term storage. Any milk product is an excellent environment for the development of bacteria. And therefore it is better to prepare sauces based on natural yogurt immediately before serving to the table.
If you made sauce on the eve, store it in a hermetically closed capacity in the refrigerator no more than two days.
Sweet sweet, gentle, with a pleasant edge yogurt-based sauceit will not leave anyone indifferent. Sauce cooking recipe is very simple and contains available ingredients. FROM Yoghurt sauce Easy to get on green salads, eggs, boiled and raw vegetables. He is very good with avocado and cucumbers. Try I. sauce from Yogurt will be a pet on your desk.
You will need:
- turkish or Greek yogurt without additives (or sour cream 15%) 250 gr
- honey 3 ppm
- mustard 2 ppm
- lemon juice 1 tbsp.
- zestra 1 Lemon.
- salt 0.25 pp.l.
Step-by-step photo recipe:
Put in a bowl. If there is no yogurt, feel free to replace it on low-fat sour cream, It also turns tasty.
Add mustard. I have a French mustard with grains, it is more tender, but you can use any.
Sick out Lemon Juice And soda on the shallow grater Lemon zest - This is a thin yellow leather layer of lemon. Add the zest and lemon juice to yogurt.
For this sauce you need to use Liquid honey- It is better dissolved in yogurt. If Honey thicked, melt it in a microwave oven - 3 h. Melt in 15-20 seconds at full capacity. Follow the honey to do not boil, otherwise it will lose its useful properties. Add honey to yogurt. Sweet
Stir All ingredients before a homogeneous state. Try, perhaps you will want to add salt or mustard, bring to your taste.
Ready! Very quickly, not passed 5 minutes.
If you still did not know what kind of green foxes are salads, then it is the very thing. Quail eggs will be played very much, and chicken too.
Avocado I. sauce from Yogurt - best friends! Be sure to try!
Bon Appetit!
Yoghurt is an excellent base for salad refueling. It combines well with vegetables and herbs, makes the taste of fish, seafood and meat.
It is not necessary to strictly follow the recipes, experiment and prepare refueling to your taste.
Yoghurt refueling with dill and green onions
This yoghurt refueling for salads has a delicate structure and excellent fragrance. Suitable for vegetable salads.
Ingredients:
1 cup (250 ml) yogurt
1/4 cup of unrefined olive oil
2 tablespoons of green onions, finely chopped
2 tablespoons of dill, finely chopped
Cooking:
Mix all the ingredients and put in the refrigerator.
Italian yoghurt refueling
Ingredients:
1 tablespoon of apple vinegar
1 teaspoon honey
1 tablespoon of dry crushed bow
1 1/2 teaspoon of Dijon mustard
3/4 teaspoon of dill greenery
3/4 teaspoon spicy Italian herbs
1/4 teaspoon salt or to taste
1/8 teaspoon pepper
Cooking:
In a small bowl, beat yogurt, vinegar and honey. Add the remaining ingredients. Led with a lid and cool for at least 1 hour before applying to the table.
Yoghurt refill with spicy herbs
Suitable for sheet, vegetable salads, salads with cereals, as well as salads with meat.
Ingredients:
30 g of acid sheep cheese
200 g of outstanding yogurt or cream
2 tbsp. l. olive oil
2 tbsp. l. Lemon juice
salt
freshly ground white pepper
2 twigs of mint, parsley and basil
on the facility sorrel, kerwell and trap
Cooking:
Put a sheep cheese in a bowl and break for a fork.
Add yogurt, olive oil and lemon juice, sweep the wedge into a homogeneous thick mass.
Green rinse and dry, remove the stalks, and the sheets are finely disturb. Put into yoghurt refueling, salt and pepper add to the taste.
Yoghurt refueling with anchovies
Ingredients:
1/2 cup of yogurt
2 tablespoons of olive oil
2 tablespoons of white vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove of garlic, crushed
2 tablespoons of sliced \u200b\u200bfresh parsley
1 tablespoon paste from Anchovs
chipping of Cayenne Mina
Cooking:
Place all the ingredients in the blender and mix until homogeneous mass. Cool.
Lemon yoghurt refueling
Ingredients:
250 ml of simple yogurt
2 tablespoons of lemon juice
2 tablespoons of honey
Poppy seeds (optional)
Cooking:
Mix all the ingredients and put in the refrigerator for several hours.
Yoghurt refueling with avocado
Ingredients:
1 cup (250 ml) simple yogurt
1 Ripe avocado
2 tablespoons of lemon juice
1/2 teaspoon of roasted cumin
3 tablespoons of chopped kinse
1 Halapeno pepper, peeled from seeds (can be replaced with sharp sauce to taste)
a pinch of salt
Crossing:
Mix all the ingredients in the blender and the processor before receiving a homogeneous mass.
Yoghurt refill with mint
The refueling is suitable for vegetable and meat dishes.
Ingredients:
450 ml Natural Yogurt
1 Cucumber
1/2 C.L. dried mint
2-3 cloves garlic
1 tbsp. olive oil
Cooking:
In yogurt pour olive oil, crushed dried mint leaves and garlic, passed through garlic. To beat this mixture in the blender, then add the cucumber sliced \u200b\u200bwith small cubes, pre-cleaned with skin.
Yoghurt refueling with feta
Suitable for solid grades of sheet salad, vegetables and Beijing cabbage.
Ingredients:
200 gr. Fethe.
1 chopped clove of garlic
250 gr. Failure yogurt
3 tbsp. l. olive oil
pepper on taste
salt to taste
Cooking:
Mix fetu, yogurt, garlic and olive oil to homogeneous mass. And at the end to deliver salt and pepper.
Yogurt sauce is a pleasant, gentle and eco-friendly product. The main component of the dish is a yogurt, which must be natural and without all sorts of additives. Only in this case, the yogurt sauce will be truly tasty and helpful.
The benefits of yoghurt sauce
The yoghurts manufactured by an industrial way are distinguished by a huge variety, but most of them have chemical thickeners, taste amplifiers, fillers, flavors, dyes and preservatives.
Natural yogurt is prepared from whole milk and swarms, which contains acessedophilic bacteria and improving the health of the substance:
- micro and macroelements;
- organic acids;
- disaccharides and Monosaccharides;
- fatty saturated acids.
Yoghurt from natural raw materials has a number of properties useful for the human body:
- contains a significant amount of calcium (daily norm), thereby strengthening bones and teeth;
- with constant use contributes to rejuvenation (used including for cosmetic procedures);
- purifies the intestines, like a broom (from feet masses and toxic substances);
- helps the work of the stomach and digestion as a whole;
- eliminates staphylococci, streptococci and fungus, and hence it protects against infections;
- improves mental processes and increases the mood;
- normalizes metabolism and beneficially affects weight;
- strengthens the protective forces of the body;
You can buy a natural product in the store, but it is better to cook it at home yourself. For cooking you will need break from a pharmacy or dry starter, as well as pasteurized milk.
Important! By buying ready-made natural yogurt, pay attention to the expiration date (living bacteria can only be maintained for two to four days) and the composition of the product. Yoghurt for children should not contain more than five percent of fatty and additives. Efficiency products of this quality are better to purchase in specialized stores.
Having a 100% natural component, you will get the same high-quality yogurt sauce. All useful qualities from one province will move to another, and vegetables, spices and herbs will definitely complement the overall benefit and give the dish an unforgettable taste. Well, that, let's get to the sacrament.
Dietary sauce from yogurt "fragrant"
Yoghurt sauce is not just so named dietary. It is great not only for meat and fish delicacies, but also perfectly combined with stewed and boiled vegetables, applicable to baby food.
What needs to be purchased and prepare:
- natural yogurt without additives - 200 grams;
- fresh greens (dill, parsley, kinzu) - 2 twigs;
- green onions - 3-4 pen;
- garlic - 1 teeth;
- salt - at the end of the knife;
Cooking order:
- Prepare herbs. Under running water, it's a good promotion of all twigs and feathers onions. We post on the napkin to dry.
- Garlic can be cleaned from husks and wash.
- A sharp knife is finely disturbing greens and garlic.
- We will post yogurt in the bowl and add garlic there with greens, subsolry.
- Thoroughly mix the sauce, let him stand for moments 2-3.
The wonderful taste of sauce with yogurt will complement baked potatoes, roasted zucchini pancakes and even dumplings, both in boiled and fried.
Yoghurt fish sauce
A gentle, slightly acidified sauce with fragrant herbs will give a special taste of salmon, trout. I will make interesting notes into a dish with Mintam or Kes.
Ingredients:
- 150 gr. - yogurt (simple, i.e. without inclusions);
- 1 tsp. - sunflower refined oil (you can take olive or corn);
- 1 tsp. - lemon juice (or apple vinegar);
- on a branch - dill and parsley;
- salt and black ground pepper - to taste.
- In the tank mix yogurt, oil spoon and lemon juice.
- The flushed fresh greens is crushed, and add to the yoghurt mass.
- Solim and pepper, then thoroughly mix the ingredients to a homogeneous consistency.
If this sauce add a tablespoon of finished shit, then it will change the taste and becomes more piquant.
Yogurt sauce to chicken
Such a dish is often called Indian, since it uses curry - a favorite seasoning of the Hindus.
We will need:
- onion -1 small head;
- fresh green onion - feather - 50 grams;
- natural yogurt - 400 grams (2 banks);
- curry (powder) - 1 teaspoon with a small slide;
- red ground sharp pepper - optional (for those who love fighter).
Create sauce:
- In the bowl of the blender, lay the onions chopped by pieces - repka.
- Finely shining onions - feather and shift there.
- We add yogurt and thread seasonings (curry and pepper).
- Whip the contents and shift into the sauce.
Pink sauce to beans
Beautiful sauce has a pleasant taste and color. With a bean garnish or simply as an addition to boiled beans - just a masterpiece.
- 1 jar - Greek yogurt;
- 1 tbsp. l. - water;
- 1 tbsp. l. - tomato paste (tomato sauce);
- 1 tsp. - vegetable oil;
- Fresh dill, salt, pepper and garlic - to taste.
Prepare:
- Remainted chopped garlic, washed and chopped dill, mix with tomato paste, water, oil and yogurt.
- Subtill and pepper the mixture, all mix.
Cheese yoghurt sauce
As can be seen from the name, a cheese is assigned an important role in this recipe. We advise you to prefer Suluguni, Mozarella or Brynez.
- cheese - 200 gr.;
- garlic - 2 teeth;
- olive oil - 1 tablespoon;
- natural yogurt - 250 gr.
Cooking is very simple:
- Squeeze on a shallow grater cheese.
- From garlic with the help of the press, we will make a crawler and mix with cheese.
- Oil add to yogurt.
- All components to connect and take a mixer.
Cheese sauce comes to fried vegetables, sausages and lava.
Yoghurt sauce for salad meter of French cuisine Auguste Ecskofier called the best refueling for such a dish. Thin homogeneous texture, combined with a dense, makes it possible to use yogurt-based sauces for salads from gentle seafood, first early spring vegetables, for salads with chicken meat, chicken.
Yogurt sauces are also combined with contrasting products. For example, the French restaurants serve smoked salmon with such a sauce, which perfectly emphasizes the taste of the main product.
Yoghurt sauces are perfectly replaced by mayonnaise - at the same time they are much less calories, they can be used in dietary nutrition.
Modern nutritional recognizes that yogurt-based sauces are an excellent addition to dishes that form a healthy and at the same time tasty nutrition.
We offer several of the most popular recipes such sauces:
How to cook yoghurt sauce for salad - 15 varieties
This salad dressing sauce has a rather gentle, unobtrusive taste that does not absorb the taste of the basic product.
Ingredients:
- Yogurt low-fat without additives - 150 grams
- Lemon juice - 2 tea spoons
- Dill - 1 beam
- Garlic - 1 teeth
- Salt to taste.
Cooking:
Dill finely cut. Garlic grind and crush. Prepared ingredients along with lemon juice Add to yogurt. To stir thoroughly.
This sauce will be an excellent substitute for mayonnaise and bring new taste notes to a famous salad. Perfectly suitable for delicacious salads, which included rice, canned corn, radishes and olives.
Ingredients:
- Mayonnaise - ¼ cup
- Greek yogurt - ¼ cup
- Dijon mustard - ½ spoons of tea
- Fresh dill - 2 twigs
- Ground black pepper, salt - to taste.
Cooking:
Dill washed, dry and finely chop the knife. To lay out mayonnaise, add Greek yogurt, Dijon mustard, chopped dill. Beat with a culinary bunny.
Sauce is ready.
This tasty and easy-to-cook sauce can not only refuel salads, but also serve to boiled vegetables, add to the products that fill the pit.
Ingredients:
- Yogurt - 200 milliliters
- Fresh kinza - 1 bundle weighing 30 grams
- Garlic - 1 Slot
- Lyme juice - 2 tablespoons
- Wine vinegar white balsamic - 1 ½ spoons of tea
- Olive oil - 60 milliliters
- Salt to taste.
Cooking:
All ingredients put in the bowl of the blender and beat to a homogeneous state. Sauce is ready.
This sauce is especially valuable not only by its taste, but also low calorie. If in the usual French refueling for salads - 3000 calories, then in this sauce - only 300.
Ingredients:
- Yoghurt low-fat - 0.5 liters
- Salt - Large pinch
- Mustard English - 1 Tea Spoon
- Basil green and purple - 25 grams
- Pepper Cayensky - Half Pod
- Garlic - a couple of polek
- Apple Vinegar - 1 Spoon Tea
- Juice and zest half lemon.
Cooking:
All ingredients put in the bowl of the blender and beat 30 seconds
Sauce can be saved in the refrigerator.
Pepper black ground - to taste.
This refueling for salad with a fairly well-pronounced taste and flavor of garlic can also be used as sauce to vegetable and fish dishes.
Ingredients:
- Natural yogurt - 150 milliliters
- Apple vinegar - 1 spoon dining room
- Garlic - ½ middle head
- Horseradish White Curved - 1 Spoon Tea
- Honey light - 1 spoon tea
- Salt to taste.
Cooking:
Skip the purified garlic through the press. Then, in the appropriate capacity, connect all the ingredients and carefully to wash. Salt to taste. Sauce is ready.
This sauce is distinguished in addition to taste. Quality is also a tender texture and a magnificent aroma. Great for vegetables salads.
Ingredients:
- Natural yogurt - 100 milliliters
- Apple mustard - 3 tea spoons
- Salt - 3 teaspoons
- Pepper black ground - to taste.
Cooking:
All ingredients thoroughly mix with a culinary whisk.
Ingredients:
- Walnuts, nuclei - 40 grams
- Natural yogurt - 120 grams
- Garlic - 1 Slot
- Lemon
- Dill - 1 beam
- Salt to taste
Cooking:
Skip through garlic press the clove of garlic, nuts to fry on a dry pan and grind, join with garlic. Mix the resulting mass with yogurt, add lemon juice. Dill chop very finely and add to the sauce. Salt. To carefully wash the sauce with a culinary wedge.
Before refueling salad cool.
Yoghurt-based sauce can be stored as much time as indicated on the packaging of yogurt. However, if garlic is introduced into the sauce - the sauce will be cleaned more quickly. Therefore, if you need long-term storage, sauce is prepared without garlic and add it immediately before use.
This light and delicious salad refill is prepared very quickly. Perfectly combined with seafood salads, vegetable and meat salads.
Ingredients:
- Natural yogurt - 200 milliliters
- Olive oil - 2 tablespoons
- Vinegar - 1 Spoon Tea
- Garlic - 2 teeth
- Black Pepper Ground - 1 Spoon Tea
Cooking:
All components of the sauce put into shallow dishes and thoroughly beat the culinary wedge. Salt to taste and mix again.
This is an excellent refueling for spring vegetables with delicate taste and texture. You can serve to boiled vegetables.
Ingredients:
- Natural yogurt - 1 cup
- Fresh Cucumber - 1 piece
- Sliced \u200b\u200bfresh mint - 2 tablespoons
- Garlic - 1 teeth
- White pepper ground, salt - to taste.
Cooking:
Grind cucumber, sprinkle with pepper and salt, mix.
In a bowl with yogurt, add passed through the press garlic, mint and cucumber. Mix everything thoroughly.
Put for cooling in the refrigerator for 20 minutes.
You can refill any salads, as well as serve to baked potatoes.
Ingredients:
- Cucumber - 1 piece
- Half Juice Lemon
- Chile Pepper - Half Pod
- Garlic - 2 teeth
- Pepper black ground - to taste
- Dill
- Salt to taste.
Cooking:
Cucumber shake on a shallow grater and squeeze liquid
A squeezed cucumber shifting into the container, squeeze garlic. Finely chop chili and dill
Add yogurt, lemon juice, salute, pepper
Mix.
This yoghurt-based sauce can be called universal. In Indian and Pakistani culinary traditions, it is used not only for fasteners of various salads, but also as sauce for meat and fish, eaten with cakes. As a refueling for various vegetable, meat, seafood salads is widely used in US Culinary.
Ingredients:
- Greek yogurt - 400 milliliters
- Cucumber - 1 piece
- Zira Hammer - ½ spoons of tea
- Kinza - beam
- Mint - beam
- Salt, pepper to taste.
Cooking:
Mint and cineet cut very finely. In a bowl, combine very finely chopped cucumber and yogurt. Add 2 tablespoons of mint and cilantro, as well as zira. Mix everything thoroughly.
This sauce is perfect for meat salads.
Ingredients:
- Natural yogurt - 250 grams
- Parsley - 1 beam
- Celery - 2 stems
- Salt - ¾ Tea spoons.
Cooking:
Finely chop celery stalks. Separate from the stalks of parsley leaves and cut.
Pour yogurt in the blender bowl, add celery, greens, salt, close the lid and blend to a homogeneous consistency.
This sauce with light sourness is perfect for salads from early vegetables. You can also serve with chicken dishes.
Ingredients:
- Savy yogurt - 200 grams
- Lemon juice - 1 spoon dining room
- Dill - 1 beam
- Salt to taste.
Cooking:
Dill grind. In a suitable dish, a culinary currency thoroughly mix all the ingredients.
Using salt when preparing a sauce, consider the moment that when combined with products included in the salad, salting will change.
This sauce has an original sour-sweet taste, perfectly underlining tenderness of seafood such as shrimp meat and crabs.
Ingredients:
- Natural yogurt - 1 cup
- Orange juice fresh - 5 tablespoons
- Fresh Mint - 50 grams
- Salt to taste.
Cooking: