Yogurt mint sauce is a fresh, herb-forward condiment that brightens and elevates many dishes. Spoon it over chicken, lamb, or beef, or use it to dress roasted vegetables, grain bowls, rice, or salads for instant flavor.
I had a bunch of mint and parsley in the fridge that needed using, so I turned them into a quick blender sauce. Mint and yogurt are a classic pairing: the herbs and lemon brighten the yogurt and create a vibrant, herbaceous sauce.
This blended yogurt mint sauce is versatile — I drizzle it over rice, roasted vegetables, grilled chicken, or into a gyro or wrap. I often make a batch to keep in the fridge and use it to add a fresh pop of flavor to simple meals.
Ingredients
- Greek yogurt – plain, unsweetened
- Fresh mint leaves
- Fresh parsley
- Half a lemon, juiced
- Salt to taste
How to make yogurt mint sauce
Start by rinsing the mint and parsley. Strip the mint leaves from their stems; parsley stems are fine to blend.
Place the Greek yogurt, mint, parsley, salt, and the juice from half a lemon into a blender.
Pulse or blend until the sauce reaches the consistency you like. Thicker yogurt and shorter blending yield a creamier, chunkier sauce; longer blending will thin the sauce and fully incorporate the herbs.
Drizzle the finished sauce over your dish and enjoy.
I served it with tandoori-spiced chicken, fresh tomatoes, and rice — the mint sauce added the perfect cooling brightness and tied the plate together.
Recipe tips
- Sauce thickness depends on yogurt type and blending time. Blend longer for a looser sauce; pulse and stop early for a thicker texture. Alternatively, finely mince the herbs and stir them into the yogurt for a chunkier, no-blend version.
- This sauce works as a marinade, but it’s best used as a drizzle or finishing sauce so the fresh herb flavors remain vibrant.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
Quick recipe
Yogurt Mint Sauce
Ingredients
- 1 cup Greek yogurt, plain and unsweetened
- ⅓ cup fresh mint leaves (about ½ oz)
- ⅓ cup fresh parsley (about ½ oz)
- ½ teaspoon salt
- Juice from ½ lemon
Instructions
- Wash the mint and parsley. Remove mint leaves from the stems and measure about ⅓ cup.
- Add the yogurt, mint, parsley, salt, and lemon juice to a blender.
- Blend or pulse until the herbs are incorporated and the sauce reaches your desired consistency.
Notes
- The sauce’s thickness depends on yogurt type and blending time. Blend longer for a thinner sauce or pulse for a thicker texture. You can also finely chop the herbs and stir them into the yogurt instead of blending.
- Although usable as a marinade, the sauce shines as a finishing drizzle where the fresh herb flavor remains bright.
- Store in an airtight container in the refrigerator for 3–4 days.
Nutrition
Carbohydrates: 4 g
Protein: 6 g
Fat: 0.3 g
Sodium: 313 mg
Fiber: 1 g
Sugar: 2 g
Nutrition values are estimates based on an online calculator and should be verified if exact data is needed.
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