Herbed Yo­gurt Sauce

MAKES 4 CUPS To­tal: 10 min.

SAVEUR - - Contents -

Think of this as a so­phis­ti­cated ver­sion of ranch dress­ing. Driz­zle it over a baked pie topped with spinach or any other veg­gie that could ben­e­fit from a bright, tangy boost, like roasted baby onions or pota­toes. 3 cups whole-milk yo­gurt, di­vided 1 Tbsp. ex­tra-vir­gin olive oil 1 Tbsp. honey vine­gar, such as Katz brand (or 1 tsp. honey and 2 tsp. sherry vine­gar) 1 Tbsp. kosher salt 1 Tbsp. onion pow­der ½ cup fresh dill or basil (½ oz.), chopped 1 In a medium bowl, whisk 2½ cups yo­gurt, the oil, vine­gar, salt, and onion pow­der. Set aside.

2 In a blender, com­bine the re­main­ing ½ cup yo­gurt with the dill or basil and blend un­til smooth and green, about 15 sec­onds. Transfer to the bowl and whisk to com­bine. Use im­me­di­ately, or cover and re­frig­er­ate for up to 3 days.

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