Recipe: Herbed Greek Yogurt Sauce
For our spring entertaining guide, Chef Ben Elliott shares nine recipes for a farm-fresh family-style meal. Here’s how to make his herbed yogurt sauce.
Photograph by Pat Piasecki
Herbed Yogurt Sauce
Yield: About 3 cups
- 2 c. Greek yogurt
- 1½ c. mint, parsley, and chives (about ½ c. each), chopped
- ¼ c. red onion, diced
- ¼ c. capers, chopped
- 6 marinated white anchovies, chopped
- 1 lemon, zested, chopped, and juiced
- Salt and fresh-ground black pepper to taste
Combine all ingredients in a bowl. Season to taste with salt and pepper. Serve with roasted meats and/or as a sauce for raw, grilled, or roasted vegetables.
Check out all nine recipes in our entertaining guide, “Spring on the Farm.”
