RECIPE | Taste5 Yogurt Sauce makes it all good!
We’ve always loved yogurt. The real stuff not the over-processed sugar-laden soggy-fruit at the bottom stuff! Is that even real food? We’ve become obsessed with yogurt in the past 6 months. Learning about all the many honest variations from regular unstrained cow’s milk to Skyr, Persian, Greek and more. We have a friend Perisan friend who is adamant when it comes to strained yogurt, “My yogurt is NOT Greek!” What we know is that we love it and have learned to make our own with Heirloom starter cultures.
We’ve learned a million uses for yogurt’s thick creamy deliciousness that we substitute for everything from mayo, sour cream to cream cheese. Yogurt sauce is the latest weapon in our arsenal of kitchen tricks that can liven up leftovers like yesterday’s grain bowl to an elegant finish for grilled meats and seafood or the base for a quick dip when unexpected guests appear. We even use the “acid whey”, the byproduct of straining yogurt for quick brines or substitute for liquids in baking from muffins to pancakes.
Strained yogurt (popularly known as Greek) is the perfect, velvety foil for a glug of olive oil, lemon juice and sea salt that adds just the right tang when drizzled on salmon, chicken tacos, avocado toast or with a bowl of pita crisps! That’s your starting point for creativity. Go wild with a grating of fresh garlic, feta cheese, gorgonzola, chopped fresh herbs (chives, parsley, mint or cilantro). From there think about adding heat from serranos, jalapeños, scallions or smoky spices like cumin, paprika and of course any our Taste5 pastes! Just a squeeze of Taste5 Vegetarian into some strained yogurt and a little olive oil is magic!
We promise once you get started, you will be finding a million ways to use one of our favorite refrigerator must-haves! We’ve even devised the most delicious gluten-free no-butter no-dairy fat brownies that you’ll swear couldn’t possibly be that good. Not the typical flat, tastless, oh-so-healthy-but-why-bother brownie!
MAKES 1 cup
1 cup / 120 ml plain yogurt (you can use regular, but we love the thicker strained type)
1 1/2 teaspoons Taste5 Vegetarian paste
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 clove of garlic grated
A glug of good olive oil (less if you're using regular runny yogurt)
1 tablespoon chopped herb of your choice (dill, chives, parsley)
Pinch of kosher salt
Whisk all the ingredients together in a small bowl.
Refrigerate any leftovers in an airtight container for up to 3 days.
We NEVER have leftovers!
If the sauce begins to separate, just give it a good stir before using.