This recipe is from Food52 - Find the Original Recipe here: https://food52.com/recipes/70488-my-basic-go-to-yogurt-dressing
Author Notes: This yogurt dressing takes 5 minutes to make, can be assembled, shaken, and stored in a jar, and easily made thicker or thinner by adding more yogurt, or more oil. It can also be jazzed up in countless ways: fresh herbs, spices, roasted garlic, tahini, you name it!
Makes about 3/4 cup
- 2tablespoons minced shallots
- Grated zest of one lemon
- 2tablespoons freshly squeezed lemon juice
- 1tablespoon white wine vinegar
- Kosher salt + freshly ground black pepper, to taste
- 1/2 cup plain yogurt (150g)
- 1/4 cup extra-virgin olive oil
- In a small bowl or jar, combine the shallots, lemon zest, lemon juice, white wine vinegar, and a pinch of salt and pepper. Let the shallots macerate in the acid for about 5 minutes to relax their pungency. Add the yogurt and extra-virgin olive oil, and whisk to combine (or put a lid on your jar and shake). Adjust seasoning and acidity, to taste. Dressing keeps well (tightly covered in the fridge) for one week.
There are countless ways to jazz up the basic recipe. Here are just a few:
- Herbs: I’m partial to dill for yogurt dressing, but don’t stop there. Add finely chopped tarragon, cilantro, parsley, chives, or mint, separately or in combination.
- Chile + lime: Swap out lemon for lime, and fold in a minced chile pepper.
- Tahini + sumac: Add a big spoonful or two of tahini and dust with sumac. Serve with everything.
- Roasted garlic: Stir in three or four cloves of roasted garlic that you’ve smashed and smeared on a cutting board.
- Spices: So many choices here. Want to go more of an Indian route? Mix in freshly ground cumin seed, coriander seed, and a pinch of Garam masala. In a Spanish frame of mind? Try smoked paprika and freshly ground fennel seed.