Yogurt sauce mustard lemon juice instead of mayonnaise recipe. Yogurt sauce: recipes for mayonnaise from Greek yogurt and mustard

Yogurt makes an excellent base for salad dressing. It goes well with vegetables and herbs, and complements the taste of fish, seafood and meat.
It is not necessary to strictly follow the recipes; experiment and prepare dressings to suit your taste.

Yogurt dressing with dill and green onions
This yogurt salad dressing has a delicate texture and excellent flavor. Suitable for vegetable salads.

Ingredients:

1 cup (250 ml) yogurt
1/4 cup unrefined olive oil
2 tablespoons green onions, finely chopped
2 tablespoons dill, finely chopped

Preparation:

Mix all ingredients and refrigerate.

Italian yogurt dressing

Ingredients:

1 tablespoon apple cider vinegar
1 teaspoon honey
1 tablespoon dry chopped onion
1 1/2 teaspoons Dijon mustard
3/4 teaspoon dill
3/4 teaspoon Italian herbs
1/4 teaspoon salt or to taste
1/8 teaspoon pepper

Preparation:

In a small bowl, whisk together yogurt, vinegar and honey. Add remaining ingredients. Cover and refrigerate for at least 1 hour before serving.

Yogurt dressing with herbs
Suitable for leafy, vegetable salads, salads with grains, as well as salads with meat.

Ingredients:

30 g sour sheep cheese
200 g unsweetened yoghurt or cream
2 tbsp. l. olive oil
2 tbsp. l. lemon juice
salt
freshly ground white pepper
2 sprigs each of mint, parsley and basil
a handful of sorrel, chervil and arugula

Preparation:

Place the sheep's cheese in a bowl and mash with a fork.
Add yogurt, olive oil and lemon juice, whisk until smooth and thick.
Wash and dry the greens, remove the stems and finely chop the leaves. Add to yogurt dressing, add salt and pepper to taste.

Yogurt dressing with anchovies

Ingredients:

1/2 cup yogurt
2 tablespoons olive oil
2 tablespoons white vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon anchovy paste
pinch of cayenne pepper

Preparation:

Place all ingredients in a blender and blend until smooth. Refrigerate.

Lemon yogurt dressing

Ingredients:

250 ml plain yoghurt
2 tablespoons lemon juice
2 tablespoons honey
Poppy seeds (optional)

Preparation:

Mix all ingredients and refrigerate for several hours.

Yogurt dressing with avocado

Ingredients:

1 cup (250 ml) plain yogurt
1 ripe avocado
2 tablespoons lemon juice
1/2 teaspoon toasted cumin
3 tablespoons chopped cilantro
1 jalapeno pepper, seeded (can substitute hot sauce to taste)
a pinch of salt

Preparation:

Mix all ingredients in a blender and processor until smooth.

Yogurt dressing with mint
The dressing is suitable for vegetable and meat dishes.

Ingredients:

450 ml natural yogurt
1 cucumber
1/2 tsp. dried mint
2-3 cloves of garlic
1 tbsp. olive oil

Preparation:

Pour olive oil, chopped dried mint leaves and garlic, passed through a garlic press, into the yogurt. Beat this mixture in a blender, then add the cucumber, cut into small cubes, previously peeled.

Yogurt dressing with feta
Suitable for hard varieties of lettuce, vegetables and Chinese cabbage.

Ingredients:

200 gr. feta
1 clove garlic, minced
250 gr. unsweetened yogurt
3 tbsp. l. olive oil
pepper to taste
salt to taste

Preparation:

Mix feta, yogurt, garlic and olive oil until smooth. And at the end season with salt and pepper.

The master of French cuisine, Auguste Escoffier, called yoghurt sauce for salad the best dressing for such a dish. The thin, uniform texture, combined with the thickness, makes it possible to use yogurt-based sauces for salads made from delicate seafood, the first early spring vegetables, and for salads with chicken and chicken meat.

Yogurt sauces can also be combined with foods that have contrasting tastes. For example, in French restaurants they serve smoked salmon with a sauce that perfectly emphasizes the taste of the main product.

Yogurt sauces are an excellent substitute for mayonnaise - at the same time, they are much lower in calories and can be used in dietary nutrition.

Modern dietetics recognizes that yogurt-based sauces are an excellent addition to dishes that form a menu of healthy and at the same time tasty food.

We offer several of the most popular recipes for such sauces:

How to make yoghurt sauce for salad - 15 varieties

This salad dressing sauce has a fairly delicate, unobtrusive taste that does not absorb the flavor of the main products.

Ingredients:

• Low-fat yogurt without additives - 150 grams
• Lemon juice - 2 teaspoons
• Dill - 1 bunch
• Garlic - 1 clove
• Salt to taste.

Preparation:

Finely chop the dill. Chop and crush the garlic. Add the prepared ingredients along with lemon juice to the yogurt. To stir thoroughly.

This sauce will be an excellent replacement for mayonnaise and will add new flavor notes to the famous salad. Perfect for gourmet salads containing rice, canned corn, radishes and olives.

Ingredients:

• Mayonnaise - ¼ cup
• Greek yogurt - ¼ cup
• Dijon mustard - ½ teaspoon
• Fresh dill - 2 sprigs
• Ground black pepper, salt - to taste.

Preparation:

Wash the dill, dry it and finely chop it with a knife. Place mayonnaise in a bowl, add Greek yogurt, Dijon mustard, chopped dill. Beat with a pastry whisk.

The sauce is ready.

This tasty and easy-to-prepare sauce can not only be used as a seasoning on salads, but also served with boiled vegetables and added to foods used to fill pita bread.

Ingredients:

• Yogurt - 200 milliliters
• Fresh cilantro - 1 bunch weighing 30 grams
• Garlic - 1 clove
• Lime juice - 2 tablespoons
• White balsamic wine vinegar - 1 ½ teaspoons
• Olive oil - 60 milliliters
• Salt - to taste.

Preparation:

Place all ingredients in a blender bowl and blend until smooth. The sauce is ready.

This sauce is especially valuable not only for its taste, but also for its low calorie content. While regular French salad dressing has 3,000 calories, this sauce has only 300.

Ingredients:

• Low-fat yogurt - 0.5 liters
• Salt - a large pinch
• English mustard - 1 teaspoon
• Green and purple basil - 25 grams each
• Cayenne pepper - half a pod
• Garlic - a couple of cloves
• Apple cider vinegar - 1 teaspoon
• Juice and zest of half a lemon.

Preparation:

Place all ingredients in a blender bowl and blend for 30 seconds.

The sauce can be stored in the refrigerator.

Ground black pepper - to taste.

This salad dressing with a fairly well expressed taste and aroma of garlic can also be used as a sauce for vegetable and fish dishes.

Ingredients:

• Natural yogurt - 150 milliliters
• Apple cider vinegar - 1 tablespoon
• Garlic - ½ medium head
• Grated white horseradish - 1 teaspoon
• Light honey - 1 teaspoon
• Salt to taste.

Preparation:

Pass the peeled garlic through a press. Then combine all the ingredients in a suitable container and mix thoroughly. Add salt to taste. The sauce is ready.

In addition to its taste, this sauce is also distinguished by its delicate texture and wonderful aroma. Great for vegetable salads.

Ingredients:

• Natural yogurt - 100 milliliters
• Apple mustard - 3 teaspoons
• Salt - 3 teaspoons
• Ground black pepper - to taste.

Preparation:

Mix all ingredients thoroughly with a pastry whisk.

Ingredients:

• Walnuts, kernels - 40 grams
• Natural yogurt - 120 grams
• Garlic - 1 clove
• Lemon
• Dill - 1 bunch
• Salt to taste

Preparation:

Pass a clove of garlic through a garlic press, fry the nuts in a dry frying pan and grind, combine with garlic. Mix the resulting mass with yogurt, add lemon juice. Chop the dill very finely and add to the sauce. Add salt. Mix the sauce thoroughly with a pastry whisk.

Cool before dressing the salad.

Yogurt-based sauce can be stored for as long as indicated on the yogurt package. However, if garlic is added to the sauce, the sauce will spoil more quickly. Therefore, if long-term storage is necessary, the sauce is prepared without garlic and added immediately before use.

This easy and delicious salad dressing comes together very quickly. Pairs perfectly with seafood, vegetable and meat salads.

Ingredients:

• Natural yogurt - 200 milliliters
• Olive oil - 2 tablespoons
• Vinegar - 1 teaspoon
• Garlic - 2 cloves
• Ground black pepper - 1 teaspoon

Preparation:

Place all ingredients of the sauce in a shallow bowl and whisk thoroughly with a pastry whisk. Add salt to taste and mix again.

This is an excellent dressing for spring vegetables with a delicate flavor and texture. Can be served with boiled vegetables.

Ingredients:

• Natural yogurt - 1 glass
• Fresh cucumber - 1 piece
• Fresh chopped mint - 2 tablespoons
• Garlic - 1 clove
• Ground white pepper, salt to taste.

Preparation:

Grind the cucumber, sprinkle it with pepper and salt, stir.

Add garlic, mint and cucumber through a press to a bowl of yogurt. Mix everything thoroughly.

Place in the refrigerator to cool for 20 minutes.

You can season any salads, and also serve with baked potatoes.

Ingredients:

• Cucumber - 1 piece
• Juice from half a lemon
• Chili pepper - half a pod
• Garlic - 2 cloves
• Ground black pepper - to taste
• Dill
• Salt - to taste.

Preparation:

Grate the cucumber on a fine grater and squeeze out the liquid

Place the grated cucumber in a container and squeeze out the garlic. Finely chop the chili pepper and dill

Add yogurt, lemon juice, salt and pepper

Mix.

This yogurt-based sauce can be called universal. In Indian and Pakistani culinary traditions, it is used not only for dressing various salads, but also as a sauce for meat and fish dishes, and eaten with flatbreads. As a dressing for various vegetable, meat, and seafood salads, it is widely used in US cooking.

Ingredients:

• Greek yogurt - 400 milliliters
• Cucumber - 1 piece
• Ground cumin - ½ teaspoon
• Cilantro - bunch
• Mint - bunch
• Salt and pepper to taste.

Preparation:

Chop the mint and cilantro very finely. In a bowl, combine very finely chopped cucumber and yogurt. Add 2 tablespoons each of mint and cilantro, as well as cumin. Mix everything thoroughly.

This sauce is perfect for meat salads.

Ingredients:

• Natural yogurt - 250 grams
• Parsley - 1 bunch
• Celery - 2 stalks
• Salt - ¾ teaspoon.

Preparation:

Finely chop the celery stalks. Separate the parsley leaves from the stems and chop.

Pour yogurt into a blender bowl, add celery, herbs, salt, close the lid and blend until smooth.

This slightly sour sauce is perfect for early vegetable salads. Can also be served with chicken dishes.

Ingredients:

• Unsweetened yogurt - 200 grams
• Lemon juice - 1 tablespoon
• Dill - 1 bunch
• Salt to taste.

Preparation:

Chop the dill. In a suitable container, use a whisk to thoroughly mix all ingredients.

When using salt when preparing the sauce, keep in mind that when combined with the products included in the salad, the salinity will change.

This sauce has an original sweet and sour taste that perfectly emphasizes the tenderness of seafood such as shrimp and crab meat.

Ingredients:

• Natural yogurt - 1 glass
• Fresh orange juice - 5 tablespoons
• Fresh mint - 50 grams
• Salt to taste.

Preparation:

We will reveal one little secret. Some women, in order to lose weight, refuse traditional sour cream and mayonnaise sauces for salads and main courses due to the high calorie content of dressings. For the sake of beauty, you have to sacrifice the taste of food. However, this is not necessary. You can simply replace them with light and healthy yogurt-based dressings.

We bring to your attention the three most popular sauces of this season! They will add a delicate taste and fresh spring aroma to your favorite salad, decorate the second course and add a new, refined note to the usual dessert. And most importantly, the process of losing weight will go as unnoticed as possible, bringing only benefits and a feeling of lightness.

Expert commentary: Irina Salkova, head of the company’s laboratory« Cheburashkin brothers. Family farm» :

When producing yogurt, a starter containing Lactobacillus bulgaricus and Streptococcus thermophiles is added to whole or normalized pasteurized milk. Bulgarian stick is an essential component of real yogurt. Bulgarian bacillus microorganisms produce vitamins and amino acids during fermentation and participate in the processes of suppressing pathogenic intestinal microflora. Natural yogurt helps cleanse and rejuvenate the body, remove harmful toxins and restore intestinal microflora, making the process of digesting food much more efficient.

Béarnaise yoghurt sauce

You will need:

• 1/2 cup natural yogurt without sugar
• small bunch of parsley
• sprig of tarragon (tarragon)
• 1/2 teaspoon mustard
• spiced salt to taste

Preparation:

1. Mix yogurt and mustard in a bowl.
2. Wash, dry and finely chop the greens.
3. Add 1 teaspoon each of parsley and tarragon to the yogurt-mustard mixture.
4. Add salt to taste. To add more flavor, the spiced salt can be replaced with celery salt.
5. Place the sauce in a cold place for an hour and a half.

This sauce is the yogurt brother of the ancient French sauce Sause Bearnaise, named after the homeland of King Henry IV of France. It goes great with grilled meat. This original sauce with a delicious taste will add a piquant touch to pizza, vegetables, and hot fish and poultry dishes. The most discerning gourmets will appreciate it.

Yogurt sauce April

You will need:

• zest of 1 – 1/2 lemon
• 1 tablespoon olive oil
• small bunch of dill
• a few basil leaves
• 2 cloves garlic
• ground allspice to taste
• salt to taste

Preparation:

1. Peel and chop the garlic.
2. Wash, dry and cut the greens.
3. Grate the lemon zest.
4. Combine yogurt with garlic, herbs and zest, seasoning the mixture with pepper, salt or other spices.
5. Add olive oil and whisk the sauce well.
6. Season the salad with sauce and place the finished dish to cool on the bottom shelf of the refrigerator.

April dressing is a versatile salad dressing. Thanks to the combination of yoghurt and olive oil, it has a silky texture and harmonious taste, while the zest gives it the perfect acidity. This sauce will never get boring, as it can be prepared in different ways by adding different spices, finely chopped cucumbers or olives ground in a mortar.

Yogurt sauce Cheese

You will need:

• 1 cup natural yogurt without sugar
• 200 grams of your favorite cheese
• a few mint leaves
• salt to taste
• additives in the form of: 1) 1 pear and pine nuts, if blue cheese is Dor Blue; 2) 2 cloves of garlic, 1 tablespoon of olive oil and a pinch of pepper, if the cheese is of the Adyghe or Dutch type; 3) 1 apple, 1 tablespoon orange juice and a pinch of cinnamon if the cheese is ricotta or mozzarella.

Preparation:

1. Mix yogurt and grated cheese.
2. Finely chop the mint and combine it with the cheese and yogurt mixture.
3. If the cheese is salty, do not add salt.
4. For a garlic supplement, crush the garlic in a press or grind it in a mortar, combining it with olive oil and pepper.
5. Additives in the form of a pear or apple must be peeled and finely chopped. Combine orange juice with cinnamon. Pine nuts are added whole.

The advantage of this sauce is that it is very filling, and if you season any green leaves with it, be it Arugula, Iceberg or any other lettuce, you can get rid of the feeling of hunger for a long time. Cheese sauce goes well with any dish. Depending on the type of cheese, you can vary the additives from spicy garlic to fruity dessert, but even without additives this sauce is beautiful and self-sufficient.

The fashion for mayonnaise dressings for salads and individual dishes has sunk into oblivion, giving way to light and natural sauces. We will tell you how to surprise your loved one with original sauces based on Greek yogurt. After all, it is not only healthy, but also delicious!

Greek yogurt is useful primarily because it contains a large amount of protein - the main building material for our body. By eating Greek yogurt and sauces based on it for lunch or dinner, you do not overload your body with heavy food, thereby showing respect for your health.

The moderately high calcium content also emphasizes the benefits of Greek yogurt - it strengthens bones and speeds up metabolism. The protein in the product, in turn, acts as a stabilizer of blood glucose levels, preventing hypoglycemia, which often develops in people who are on a strict diet. The calorie content of Greek yogurt depends on the fat content of the product, but on average it is about 66 cal per 100 grams. product.

“The quality of the finished yogurt depends both on the production technology and on the raw materials. The milk from which the product is prepared affects not only the appearance, taste, and consistency of the product, but also the content of protein, calcium, vitamins and other useful substances. We prepare thick yoghurts, including Greek yoghurt, using the most gentle thermostatic method. Fermented milk or cream is immediately supplied for packaging and the product, already in cups, is placed in a thermostatic chamber, where a constant temperature is maintained and the fermentation process itself occurs. Such “live” yoghurts contain those same beneficial lactic acid microorganisms - more than a million in 1 gram,” explains the production manager of the Cheburashkin Brothers company. Family farm" Marina Savina.

Fusion – Greek yogurt sauce

This sauce is perfect for salad.

Ingredients:

• Greek yogurt – 130 ml;
• avocado – 1 pc.;
• lime – 1 pc.

Preparation

Cut the avocado pulp into small cubes, mix with yogurt and blend until smooth. Add freshly squeezed lime juice. Can be served either in a gravy boat or in the dish itself.

Yogurt and wine dressing

Ingredients:

• Greek yogurt – 100 ml;
• blue cheese – 50-80 g;
• ground pepper - to taste;
• grated nutmeg – 1 pinch;
• white spiced wine (vermouth, Madeira, sherry) – 30 ml.

Preparation

Mix yogurt with wine and season with red hot pepper and nutmeg. Grate the cheese on a coarse grater or chop it with a knife. Now combine the ingredients and blend with a blender until smooth. This sauce is ideal for chicken or turkey dishes and fresh vegetables.

Sauce with yogurt and herbs

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

Ingredients:

• 250 gr. greek yogurt
• 1 tsp oregano
• 1 tsp dill
• 2 tsp basilica
• 1 clove of garlic
• Salt, pepper to taste

Chop the prepared greens and combine with yogurt. Yogurt and herb sauce goes well with almost anything, especially vegetable dishes.

“The Cheburashkin brothers. Family Farm" is a family agro-industrial holding that has organized a complete production chain - from collecting feed in its own farm fields to producing dairy products and delivering them to store shelves. Farms also have direct access to the end consumer through vending services (milk dispensers). Website: www.cheburashkini.ru

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.