Yoghurt sauce with dill, peppermint and parsley
- 250 gr. yoghurt
- 1 tablespoon of dill, parsley or peppermint
- 1 clove of garlic (optional)
- Salt, pepper
- 2 tablespoons of olive oil
- 1 tablespoon lemon juice
Crush the garlic and salt using a mortar and pestle.
Mix the yoghurt with the crushed garlic, the dill or parsley or pepper-mint and the pepper; add olive oil and the lemon juice until all ingre-dients are mixed well. Keep refrigerated.
These herb sauces can be used to accompany vegetables, salads and fried fish.
This recipe was taken from N. & M. Psilakis’ book “Olive Oil” (To eleolado), 2003 (http://www.karmanor.gr/)