Recipe: Herbed Greek 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.”
Source URL: https://www.bostonmagazine.com/restaurants/2017/05/07/recipe-herbed-greek-yogurt-sauce/
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