Garlic Parsley White Sauce
Yogurt is one of the most ancient dairy products, likely originating in the Fertile Crescent over 7 millennia ago [1]. It is therefore unsurprising that many Middle Eastern cuisines feature yogurt-based sauces. This simple but punchy white sauce features garlic and fresh parsley, and is great with kebabs or over a chicken and rice plate. The sauce can be made ahead and stored for up to a week in an airtight container in the refrigerator.
Ingredients
½ cup plain Greek yogurt
½ cup mayonnaise
½ lemon
2 cloves garlic, crushed or minced
1 bunch fresh parsley, minced
Salt to taste
Black pepper to taste
Begin by finely mincing the fresh parsley. If there are any tough stalks, pick the parsley leaves off of the stalks before mincing them. Crush the garlic or finely mince it, and set both the parsley and garlic aside.
In a mixing bowl, combine the mayonnaise and the Greek yogurt [2]. The mayonnaise helps make the sauce smoother and creamier than it would be with yogurt alone. Add to the bowl the juice of half a lemon, together with the minced parsley, crushed garlic, and salt and black pepper to taste. Mix the ingredients together until smooth. We want the final consistency of the sauce to be easy to drizzle, similar to a thick salad dressing. However, depending on the type of yogurt you use, the thickness of the sauce may vary. If necessary, mix in some water to the sauce, about a teaspoon at a time, until you achieve the correct consistency.
Substitutions
You can adjust the ratio of yogurt and mayonnaise to your liking: for a creamier sauce, increase the amount of mayo, for a tangier sauce with less fat increase the amount of yogurt. If you want a more garlicky sauce, add another clove or stir in some garlic powder. A pinch of sumac also works well in this sauce if you have it!
[1] Since yogurt is fundamentally nothing more than milk “spoiled” by friendly strains of bacteria, it is likely that yogurt was discovered independently several times in different parts of the world.
[2] Greek-style yogurt has been strained to remove the whey, making it denser and thicker than regular yogurt, with less lactose and more protein. While one cup of milk will make one cup of regular yogurt, it takes about three cups of milk to make one cup of Greek yogurt.
Recipe
Prep Time: 5 min Cook Time: 0 min Total Time: 5 min
Difficulty: 1/5
Heat Sources: none
Servings: 1 cup
Ingredients
½ cup plain Greek yogurt
½ cup mayonnaise
½ lemon
2 cloves garlic, crushed or minced
1 bunch fresh parsley, minced
Salt to taste
Black pepper to taste
Instructions
1. Finely mince the fresh parsley and set aside.
2. In a mixing bowl, combine the plain Greek yogurt, mayonnaise, and the juice of ½ a lemon.
3. Add the minced parsley, crushed garlic, and salt and black pepper and stir to combine. If necessary, let the sauce down with a bit of water to achieve a smooth consistency.
