A fresh and light sauce that perfectly complements grilled meats, raw vegetables, or Mediterranean dishes. This simple and quick preparation brings a refreshing touch with its delicate notes of cucumber and aromatic herbs.
⏱️10 min
📊Easy
👥4 servings
🍽️Snack
quickbudget-friendlyvegetarianlight
Ingredients
250 mlplain yogurt
1 piècecucumber
1 goussegarlic
10 gfresh dill
1 cuillerée à soupelemon juice
1 pincéesalt
1 pincéepepper
Instructions
1PREPARE THE CUCUMBER: Wash the cucumber under cold water, then peel it thinly using a vegetable peeler. Cut it in half lengthwise and remove the seeds from the center with a small spoon to prevent the sauce from becoming too watery. Grate the cucumber finely and gently squeeze it in a clean cloth or strainer to eliminate excess water, which would dilute your sauce.
2PREPARE THE GARLIC: Peel the garlic clove and remove the germ by cutting it in half lengthwise. Chop it very finely or crush it with a garlic press. Finely minced garlic will distribute better throughout the sauce. If you prefer a more subtle flavor, you can rub the bowl with the cut garlic clove rather than adding it directly.
3ASSEMBLE THE SAUCE: Pour the plain yogurt into a bowl. Add the grated cucumber, well drained, the minced garlic, and fresh lemon juice. Mix gently with a wooden spoon using circular motions until you obtain a homogeneous and creamy sauce. Avoid over-mixing to maintain a smooth texture.
4ADD THE HERBS: Snip the fresh dill finely over the sauce by cutting it between your fingers or with scissors. Dill brings a characteristic aromatic note. You can also add fresh parsley or fresh mint according to your preferences. Gently mix one final time.
5SEASON AND SERVE: Taste and adjust the seasoning with a pinch of salt and a turn of the pepper mill. The sauce should be balanced between the freshness of the cucumber and the acidity of the lemon. Serve immediately well chilled, or refrigerate for a few minutes before serving for an even fresher sauce.