Garlic Lemon Yogurt Sauce Recipes

Steps:

• Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.

Steps:

• 1. Zest the lemon to measure 2 tsp. and juice entire lemon.
• 2. Combine yogurt, zest and lemon juice together and refrigerate.
• 3. Serve with vegetables or fish.

Steps:

• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.

Steps:

• Mix all ingredients together, salt & pepper to taste and let sit for at least 20 minutes prior to serving.
• Serve with Broccoli Cheese Bites

Steps:

• Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.

Steps:

• Line a colander with a double layer of cheesecloth. Place the colander over a bowl deep enough to hold the draining liquid without the liquid touching the bottom of the colander.
• Place the cucumber in the bowl of a food processor fitted with the metal blade. Add the garlic, and process just until finely chopped. Transfer mixture to the colander and set aside to drain for about 30 minutes, or until all the juice has drained off.
• Pull the cheesecloth up and tightly twist the ends together to force out any remaining juices into the bowl. Discard the cheesecloth and cucumber, remove the colander, and reserve the juice in the bowl.
• Place the yogurt in a medium nonreactive bowl. Whisk in the reserved cucumber-garlic juice along with the lemon juice. The sauce should be the consistency of a creamy vinaigrette. You may not need all of the juice. When blended, season with salt and pepper.
• Serve immediately or place in a nonreactive container, cover, and refrigerate up to 1 day.