Ginger Yogurt Sauce
From Mark Bittman. Think this would be good on roasted butternut squash/sweet potato or squash soup. Thank you Chef#945395 for suggesting lemon juice amount.
- Ready In:
- 1 cup yogurt, preferably whole milk
- 1 teaspoon garlic, minced
- 1 tablespoon ginger, fresh minced
- salt, to taste
- 1⁄8 teaspoon pepper
- 1 1⁄2 teaspoons lemon juice (to taste)
- Combine all.
- Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.
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Delicious! I also served this with butternut squash and would like to try it with acorn squash next time insha Allah. It didn't even need the sea salt I used and black pepper and freshly squeezed lemon juice. It was great as stated but I will try reducing the garlic slightly next time per preference. Made for 1~2~3 Hits - February 2010 ~ Fall in Love with Red!
This yogurt sauce is so simple and so good I served it in a squash and tonight I will serve it over chicken thighs. I made it in the morning and let it sit in the fridge all day to really get the flavors through the yogurt - A real gem of a find. 23 Nov I had some sauce left over so I wanted to serve it with Soy Chicken thighs recipe#320163 This worked really well - however I also made Onion & spinach recipe#11189 and the sauce with the spinach is out of this world. This sauce is so versatile and look at the Nutricional Facts Good Good Good