“Yogurt Sauce with Herbs”
“A Culinary Guide to Herbs, Spices and Flavourings”
by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson
1 large garlic clove, peeled and crushed
pinch of salt
¼ pint plain unsweetened yogurt
freshly ground black pepper
½ tablespoon each chopped fresh tarragon, chervil, chives and parsley
½ tablespoon chopped fresh herbs, to garnish
Preparation time: 12 minutes, plus chilling
This sauce is subtly flavored with the classic fines herb’s mixture.
Put the garlic into a bowl, add the salt and mash together with a fork, to make a paste. Gradually beat in the yogurt.
Taste and adjust the seasoning, then stir in the herbs, cover and chill in the refrigerator for a least 1 hour. Serve the yogurt sauce with grilled lamb chops, chicken pieces, or fish steaks, or with baked stuffed vegetables, sprinkling over the chopped herbs for garnish just before serving.
Variation: Instead of the mixed herbs, use 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, and 2 tablespoons grated cucumber. Serve with roast or grilled lamb, or meatballs.