Cilantro Yogurt Sauce Food
CILANTRO-YOGURT SAUCE
Provided by Alison Roman
Categories Onion Side No-Cook Vegetarian Quick & Easy Yogurt Healthy Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.
- DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
CILANTRO-LIME YOGURT SAUCE
Goes great on fish tacos! Works well with fish in other settings, as a dip, or to change up your favorite sandwich.
Provided by Trevar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.
Nutrition Facts : Calories 35.3 calories, Carbohydrate 1.9 g, Cholesterol 5.6 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.3 g, Sodium 162.4 mg, Sugar 1.2 g
HEALTHY CILANTRO YOGURT SAUCE
This is something i have played around with for a while now. All the taste you could want with no where near the guilt. I love sour cream but this greek yougurt spiced up takes the prize. Use it for taco topping or a dip for chips or pita, or countless other uses.
Provided by Cook of the Hill
Categories Spreads
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl combine above ingredients. I use a handheld mixer with a wisk attachment to mix and whip ingredients.
- Cover and chill until ready to serve or eat right away.
- The yogurt is a great canvas to add more flavors. You may end up creating your own variation.
Nutrition Facts : Calories 0.6, Sodium 146.3, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
CILANTRO AND YOGURT SAUCE
A great condiment to temper the spicy foods of India or Greece. Wonderful sauce for stuffed pita pockets, too.
Provided by gailanng
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt. Allow at least an hour for the flavors to meld.
- Make Ahead The sauce can be refrigerated for up to 2 days.
YOGURT-CILANTRO SAUCE
This tasty sauce makes a cool companion for our Spicy Lentil-Walnut Burgers.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 4 servings
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together yogurt, cilantro, and lemon juice; season with salt and pepper.
CILANTRO GARLIC YOGURT SAUCE
Like tsatsiki, but with cilantro standing in for the mint, this tangy sauce packs a sneaky cayenne kick and makes an ideal accompaniment to grilled shrimp as well as the rice pilaf and the chicken kebabs.
Provided by Sher Dil Qader
Categories Sauce Dairy Garlic Herb No-Cook Vegetarian Quick & Easy Yogurt Chill Cilantro Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.
COD FILLETS WITH CILANTRO YOGURT SAUCE
This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish like cod. The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces. It is the sauce that is the star, and that comes together quickly in a food processor. Combine roughly chopped cilantro and parsley, garlic that has been mashed to a paste, lemon juice, olive oil, salt and yogurt. (Whole-milk yogurt would be best for body and flavor, while low-fat is O.K., and nonfat untenable.) Process until the mixture is smooth and green. There will be sauce left over, which you can use on yet more fish, or as a dip for vegetables or fritters, anything that would thrive when dunked in the refreshing, herb-graced sauce.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 40m
Yield 4 servings (you'll have sauce left over)
Number Of Ingredients 9
Steps:
- To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl.
- Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
- Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 4 grams, Sodium 636 milligrams, Sugar 3 grams
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