Yogurt sauce for fish. Yogurt sauce with garlic for meat and fish Yogurt sauce

I don’t have many culinary principles, but I always adhere to this: if there is fish on the table, then there must be sauce somewhere nearby. Fish without sauce is ordinary and boring, fish with sauce is original and tasty. At the same time, the sauce does not have to be complicated - even the simplest emulsion of olive and lemon juice with finely chopped parsley works wonders. or - slightly more complex, but very tasty sauces that go perfectly with fish.

However, all the examples given above concern white fish, which is not very fatty and has a rather delicate, delicate taste. When it comes to red fish, my answer will be different: yogurt. Its light sourness and delicate silkiness perfectly smooth out and highlight the assertive taste of salmon. You can serve this sauce with any red fish from trout to pink salmon, fried, boiled or baked, and the ability to cook it with your favorite herbs, spices and other additives opens up enormous scope for creativity.

Yogurt sauce for fish

For this sauce, you need thick yogurt - and when I say thick, I mean the kind that doesn't run, but just reluctantly stirs with a spoon. If you couldn’t find such yogurt (it’s more difficult than it seems), take a regular one, fold it over two layers of gauze and let the excess liquid drain, then start preparing the sauce.

However, “cooking” is too strong a word. All you have to do is finely chop the garlic and tarragon leaves (aka tarragon) and add to the yogurt along with lemon juice, salt and freshly ground pepper. Stir yogurt with additives until smooth and serve with red fish.

Leftover sauce can be stored in the refrigerator for 2-3 days and served with both hot and cold fish. If you want to tweak your sauce recipe for the better, try adding dill, lemon zest, shallots and suitable spices, from cumin seeds to dried cumin.

Actually, this sauce is not only Greek. A similar sauce is prepared in Turkey, Bulgaria, and Israel. But the most famous name, yes, is the Greek “tsytsyki” or “dzadzyki”. The most famous Greek sauce is prepared very simply: peel 1-2 fresh cucumbers, grate and squeeze lightly to remove excess moisture. Place the grated cucumbers in a bowl, add 1-2 cloves of grated garlic, a handful of chopped mint leaves and 2 tbsp. olive oil. Add a thick unsweetened sauce, salt to taste and you're done!

Dip sauce with cheese and yogurt - for vegetables

When you serve a plate of fresh, crisp vegetables—carrots, celery, cucumbers, radishes, green onions—a thick sauce next to it will come in handy. Mix 100 g of feta cheese or feta cheese, 2 jars of natural yogurt, a small bunch of fresh tarragon and a handful of dill in a blender. The sauce will be bright in taste and aroma and very tasty.

Sauce for baked vegetables with yogurt and cilantro

The bright taste of cilantro is perfect for baked vegetables. Mix yogurt with chopped garlic clove and chopped cilantro, add a pinch of freshly ground pepper, 1 tbsp. olive oil and a little lemon juice.

Sauce with yogurt and curry - for baked poultry

Grind ½ small onion in a blender, add 2 jars of natural yogurt, 1 tsp. curry powder, stir, add some chopped green onions.

Sauce for sandwiches

Grate 2 medium-sized pickled cucumbers on a fine grater. Squeeze lightly, mix with natural yoghurt, 2 tbsp. mayonnaise and chopped dill. Use for sandwiches, pita rolls, or as a dip.

Yogurt sauce with horseradish and lemon juice - for fish

Mix 1 tbsp. table horseradish with 1 jar of natural yogurt, season to taste with salt and pepper, add 2 tbsp. chopped dill. Serve with baked fish

Yogurt sauce is suitable for any dish: fish, meat, poultry. Yogurt is an ideal dressing for desserts and summer berry salad. The article provides several simple and original recipes for yogurt sauce. To prepare the sauce, you should choose regular yogurt without additives or fillers.

Yogurt is a versatile product that should be in your kitchen. Preparing yogurt at home is not difficult. Yogurt sauce that goes perfectly with fish is the easiest recipe. Just mix all the ingredients and serve.

Yogurt sauce for fish

For the sauce you will need

• Plain yogurt 125-150 gr.
• Lemon juice 1 tsp. (you can use lemon concentrate)
• Dill 1.tsp.
• Olive oil 1 tsp.
• Salt, pepper to taste

Preparation

1. Finely chop the dill. Mix yogurt, dill, olive oil, add lemon juice
2. Mix everything thoroughly, add salt and pepper to taste
3. If desired and to taste, you can add chopped garlic or onion to the sauce.

Yogurt sauce with herbs

You can use fresh, dried or frozen herbs for this sauce. Before use, wash fresh garden herbs, dry them and finely chop them with a knife or chop them in a blender.

Ingredients

• 250 gr. plain yogurt
• 2 tsp parsley
• 2 tsp dill
• 2 tsp Luke
• 1 clove of garlic
• Salt, pepper to taste

Chop the prepared greens and combine with yogurt. The sauce with yogurt and herbs goes well with almost everything, both meat and vegetable dishes.

Yogurt sauce with tomato paste

To prepare this sauce you will need

• Plain yogurt 150 gr.
• 1 tbsp. tomato paste
• 1 tbsp. chopped fresh or dried dill
• Olive oil 1 tsp.
• Salt, pepper to taste
• 1 clove of garlic to taste
• 1 tbsp. spoon of water

Preparation

Place all ingredients in a blender and mix until smooth. Yogurt and tomato sauce goes well with legumes. Try cooking green beans with this dressing.

Yogurt sauce with parsley

• Plain yogurt 125 gr.
• 100 gr. finely chopped pickled cucumbers
• Finely chopped parsley 2 tbsp.
• Pinch
• Salt to taste

Mix all ingredients in a bowl and serve.

Sauce with Greek yogurt, cucumbers, dill and garlic

Greek sauce with yogurt is called satsiki (tzatziki). Thick Greek yogurt is used as a base, but our plain yogurt will also work.

Ingredients

• Plain yogurt 150 gr.
• Medium cucumber
• 2 cloves garlic
• Fresh dill 1 tsp.
• Salt to taste
• Lemon juice 1 tsp.
• Olive oil 1 tsp.

Preparation

1. Peel the cucumber and remove large seeds.
2. Grate and drain excess liquid.
3. Finely chop the dill and chop the garlic.
4. Combine with yogurt, add lemon juice, olive oil, and salt to taste.

Place in the refrigerator for 30 minutes before serving. Before serving, stir thoroughly again and garnish with mint leaves or dill sprigs.

Tzatziki sauce or as it is also called tzatziki, is one of the most popular sauces in Greek cuisine. In Turkish smithy, a sauce with a similar recipe is called dzhadzhik. The classic sauce recipe is based on yogurt, but sometimes fermented baked milk, yogurt, kefir, sour cream or sour milk are used instead. The main ingredients of traditional tzatziki sauce are yogurt, fresh cucumbers, garlic and herbs.

In principle, you can find many other recipes online that use similar and interchangeable ingredients. So, instead of yogurt, sour cream and kefir are used, and canned cucumbers are used instead of fresh cucumbers. In addition, different recipes for Greek djadziki sauce may also differ in the selection of fresh herbs. Most often it uses cilantro, dill, parsley, basil, and mint. The taste of the sauce, of course, will be different in each case. Today I want to show you how to cook classic Greek yogurt tzatziki sauce.

Ingredients:

• Yogurt – 300 gr.,
• Fresh cucumbers - 2 pcs.,
• Garlic – 3 cloves,
• Dill – 10 gr.,
• Lime juice – 1 tbsp. spoon,
• Salt - on the tip of a teaspoon,
• Ground black pepper to taste,
• Olive oil – 1 teaspoon.

Greek tzatziki sauce - recipe with photo

Wash the cucumbers. Grate them on the finest grater along with the skin. If you use overripe large cucumbers for the sauce, then you need to cut out the pulp with large seeds. To obtain a thicker consistency of the finished sauce, it is recommended to squeeze the cucumbers through cheesecloth to remove excess juice.

Finely chop the young dill and add to the bowl with the chopped cucumbers.

Squeeze the garlic cloves through a press.

Add ground black pepper.

Place low-fat yogurt in a bowl with the sauce.

Stir the sauce. Add salt to taste. Add olive oil and lime juice. Stir it again. Taste it. The tzatziki sauce is ready, but you can cool it a little in the refrigerator before serving.

When ready, it is served with stewed, baked and fried vegetables, main courses of meat and fish. In Greece, it is customary to serve it with olives and fried toast. Enjoy your meal. Try to cook it too, the recipe for which you will find on the website.

Greek tzatziki sauce. Photo

There are many holidays ahead, and you will probably figure out the hot stuff yourself. And to make your dishes tastier, we offer 5 options for Greek yogurt sauces that are suitable for meat, fish, seafood, vegetables and even fruits.

We asked to prepare the sauces Natalia, a PR specialist and internet marketer, whose passion for gastronomy took her from her Minsk office two years ago straight to the Ragout culinary school in Moscow. Now Natalya, in parallel with her work in Minsk, is engaged in various culinary projects.

Yogurt sauces are very easy to prepare and go well with a variety of dishes. Therefore, a couple of jars in the refrigerator will allow you to quickly prepare something interesting in the evening for yourself or for unexpected guests.

Almost all yogurt sauces go well with potato wedges, carrot sticks, bread or grilled vegetables. And each of them, depending on the type, can reveal a meat, fish or vegetable dish in a special way.

Natalya warns that yogurt sauces are not suitable for baking and will not replace mayonnaise (before the New Year, for some reason, everyone begins to actively give such “useful” advice). Yogurt is a fermented milk product, and the base of mayonnaise is vegetable oil and yolk, so these are completely different stories.

INGREDIENTS: WHAT HOW MUCH

Greek yogurt (5 pcs.) - 4 rub.
Fresh cucumber (1 pc.) - 90 kopecks.
Apple (1 pc.) - 25 kopecks.
French mustard (25 g) - 21 kopecks.
Dill (40 g) - 65 kopecks.
Parsley (40 g) - 56 kopecks.
Mint (10 g) - 35 kopecks.
Pickled cucumber (2 pcs.), garlic (2 cloves) - everyone has one
Honey, salt, curry, paprika, saffron - to taste

YOGURT-HONEY SAUCE

This sauce is best for dressing fruit salads or serving with pancakes or pancakes. Self the combination of yogurt and honey is a traditional Greek dish often served as dessert.

Add honey and lemon juice to the yogurt and mix. The amount of ingredients can be adjusted to taste.

YOGURT MINT SAUCE

Sauce with mint is already Turkish history, explains Natalya. - Moreover, we use dried mint not only because it is winter, but also because it is better suited for such sauces. In Turkey, this sauce is used with almost any dish - it has a fresh and bright taste. It goes especially well with fish, grilled vegetables or salad mix.

Add mint, lemon juice and a little salt to the yogurt.

GREEK TZAZZIKI SAUCE

Tzatziki is a self-sufficient dish and in Greece is sometimes even served as a separate cold appetizer. But the sauce is ideal with vegetables (especially eggplant), peppers, grilled zucchini, pies with hearty fillings or chicken pieces.

First you need to grate the cucumber on a coarse grater, add a little salt and leave for 5 minutes. This is necessary so that excess moisture comes out of the cucumber and the sauce remains thick. The cucumbers will need to be squeezed by hand.

Add squeezed cucumbers, dill, grated garlic and salt to taste to the yogurt.

A LA TARTARE

Tartar sauce is usually prepared on a mayonnaise basis, but in this case variations with yogurt are acceptable. A mandatory component is either pickles or capers. This sauce goes well with fatty fish, such as trout, any other seafood and red meat. And if it’s a quick meal, you can serve it with rye bread or potato wedges.

Grate the pickles on a coarse grater, add parsley, French mustard, garlic and Greek yogurt.

INDIAN SAUCE

Yogurt combined with curry is already an Indian story. The sauce goes great with chicken and vegetables.

Grate the apple onto a coarse grater, then add Greek yogurt, mustard, curry, sweet and hot paprika and salt to taste.

Natalya advises keeping the sauces in the refrigerator for about an hour before serving. This way the taste will develop better and become brighter, but the sauce will be good immediately after cooking.

HOW MUCH SAVED

In an hour we prepared five sauces with a total volume of about 1 kg, spending 7 rubles on all ingredients. The price of salad sauce with yoghurt and curry sauce of the Kuhne brand for 250 g varies from 3.79 to 4 rubles. This means we saved 9 rubles. And they were satisfied.

Photo: website.