Yogurt Mint Sauce

Tess Geer


I use this sauce multiple ways; with Moroccan cuisine, as a salad dressing, a dip, an accompaniment for pork, lamb or curries and as a condiment on gyros and other pita sandwiches. It's especially good with spicy dishes. A healthy and very versatile sauce! The preserved lemon is optional but I love it. I have posted a recipe for Moroccan Preserved Lemon on Just A Pinch. It's very easy to make.


★★★★★ 1 vote

10 Min
No-Cook or Other


  • 1/2 c
    thick yogurt (greek style)
  • 1-2 tsp
    lemon juice
  • 2 clove
    garlic, minced (adjust to taste)
  • 1/4 c
    fresh mint leaves, finely chopped
  • 1 Tbsp
    preserved lemon, finely minced (optional)
  • ·
    gourmet salt blends rosemary, lemon & roasted garlic salt
  • ·
    freshly ground pepper

How to Make Yogurt Mint Sauce


  1. Whisk together ingredients in a small bowl. Use more or less lemon juice to achieve the desired consistency (for dip, dressing, etc.).
  2. Taste and then season with salt and pepper. For me this is 3/4 tsp salt and 1/4 tsp pepper.
  3. Cover and refrigerate for a minimum of 30 minutes to allow flavors to blend.

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