Leban Sauce

From "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith

• Ready In: 10 mins
• Serves: 4-8
• Yields: 3 cups

Ingredients

• 3  cups  homemade yogurt or 3  cups yogurt, from the market
• 2  tablespoons cornstarch
• 1  large garlic clove, peeled and crushed
•  salt

Directions

1. Heat the yogurt in a 2-quart saucepan over low flame, always stirring in the same direction, using a wire whisk, until smoooth. Keep stirring for 5 minutes or more.
2. Place a couple of tablespoons of the yogurt in a glass, and dissolve 2 tablespoons of cornstarch in it.
3. Add the mixture back to the yogurt. Keep stirring.
4. Add the garlic and salt to taste. You may sauté the garlic first for slightly more flavor.
5. Serve over stuffed squash or any stuffed vegetable.