Yogurt mint sauce is the perfect herby condiment to add brightness and flavor to food. Drizzle it on chicken, lamb, or beef or add to roasted veggies, rice, or a salad bowl to elevate any dish.
I realized I had mint and parsley leaves in my fridge that needed to be used or they were unfortunately going in the trash. So I took a peek at them and realized they would be perfect for blending into a sauce!
Mint and yogurt pair beautifully together, so I made this mint yogurt sauce in the blender that is brightened up with the fresh herbs and lemon juice. This results in a sauce that is herby, bright, and flavorful.
I've drizzled this yogurt mint sauce on rice, on chicken, on roasted vegetables, and it would be absolutely delicious as a dressing or on top of a gyro or wrap. I love making a batch of the sauce and using it to add a boost of brightness to food.
Ingredients
- Greek yogurt - plain, unflavored
- Fresh mint leaves
- Fresh parsley
- Lemon - you'll only need half of one!
- Salt
How to make yogurt mint sauce
First, I wash the mint and parsley. Then remove the mint leaves from the stems. (You don't need to do this with the parsley, you can add stems and leaves to the sauce).
Add yogurt, lemon, salt, parsley, and mint to your blender.
Pulse until it reaches your desired level of consistency. The thickness/thinness will vary based on the Greek yogurt you use and how much you blend it. In my experience, more blending breaks down the yogurt more, resulting in a thinner sauce.
Drizzle the sauce over what you're wanting to brighten up!
Below, I made some tandoori-spiced chicken with some cut tomatoes and a side of rice. I drizzled the sauce over everything and it was amazing! The perfect amount of mint flavor.
Recipe tips
- The thickness of your sauce will depend on how much you blend the sauce and the thickness of your yogurt. For a thinner sauce, blend more. For a thicker sauce, pulse to incorporate everything. You can also mince the parley and mint and simply stir to combine rather than blending.
- While you can use the sauce as a marinade, I much prefer it as a drizzling sauce so it keeps all the flavors.
- The sauce can be stored in an airtight container in the refrigerator for 3-4 days.
More sauce recipes
Yogurt Mint Sauce
Ingredients
- 1 cup Greek yogurt plain and unsweetened
- ⅓ cup fresh mint leaves about ½ an ounce
- ⅓ cup fresh parsley about ½ an ounce
- ½ teaspoon salt
- ½ lemon
Instructions
- Wash the mint and parsley. Remove leaves from mint to equal ⅓ of a cup.
- Add yogurt, mint, parsley, salt, and juice from half a small lemon to a blender.
- Blend or pulse until yogurt sauce reaches desired consistency and herbs are blended into the yogurt. (See NOTES below about blending)
Notes
- The thickness of your sauce will depend on how much you blend the sauce and the thickness of your yogurt. For a thinner sauce, blend more. For a thicker sauce, pulse to incorporate everything. You can also mince the parley and mint and simply stir to combine rather than blending.
- While you can use the sauce as a marinade, I much prefer it as a drizzling sauce so it keeps all the flavors.
- The sauce can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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