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Scallion-Herb Yogurt Sauce

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Marcus Nilsson

Bright and cooling, this side helps round out any meal—but especially one that packs a little heat. Chef Rebecca Collerton of the Indian-inspired Brooklyn pop-up Mr. Curry says the right texture for the sauce requires that you use regular yogurt as opposed to Greek, which is too thick.

Ingredients

Makes about 2 cups

2

cups whole-milk plain yogurt

3

scallions, thinly sliced

2

tablespoons chopped cilantro

2

tablespoons chopped mint

2

tablespoons olive oil

2

teaspoons white wine vinegar

Kosher salt

Preparation

  1. Step 1

    Combine yogurt, scallions, cilantro, mint, oil, and vinegar in a medium bowl. Season with salt.

    Step 2

    Do Ahead: Yogurt sauce (without herbs) can be made 1 day ahead. Cover and chill.

Nutrition Per Serving

Per 8 servings (¼ cup each): Calories (kcal) 70 Fat (g) 5 Saturated Fat (g) 2 Cholesterol (mg) 10 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 3 Protein (g) 2 Sodium (mg) 30
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