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Mint sauce with yogurt

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Ingredients for 6 servings:

  • 10 sprigs of mint, fresh
  • 3 tbsp olive oil
  • 500 g natural yogurt
  • salt and pepper
  • possibly lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

nice side dish to fish, grilled food or similar.

Wash the mint and pluck the leaves from the stems. Place them in a food processor with the olive oil and process until the mixture reaches a paste consistency (a food mill will work in a pinch). Make sure the mixture isn’t too dry; if necessary, add a little more olive oil. Season with salt and pepper, then stir in the yogurt until the sauce is evenly mixed with the paste. If you like, you can also add a few drops of lemon juice. The sauce tastes best when refrigerated for 24 hours. This will allow the aroma and flavor to develop much more effectively.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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