20+ Easy Sauce Recipes to Elevate Any Meal

Compound Butter for Turkey

Aysegul Sanford — Fri, 14 Nov 2025 13:45:55 +0000

Growing up in Türkiye, we did not celebrate Thanksgiving, so I learned how to cook a turkey as an adult after moving to the U.S. more than 20 years ago. Over the years, watching more experienced cooks and learning from a few dry turkeys myself, I discovered one very important truth:

There is a tiny window between juicy perfection and dry disappointment.

So I started focusing on the techniques that truly keep turkey moist. One option is using a Turkey Injection to add seasoning and moisture inside the meat, but I also wanted an option that was easier and required no special tools.

That is where this compound butter, which I specifically created for turkey, comes in.

In the simplest terms, it is softened butter mixed with herbs, garlic, and spices that slowly melts under the skin as the turkey roasts, keeping the meat juicy and helping the skin turn beautifully golden and crisp.

To me, this make-ahead friendly recipe is a simple shortcut with big rewards. And in this post, I will walk you through everything you need to know, from the herbs and spices to use to the easiest way to spread it under the skin so you can confidently cook a tender, flavorful, perfectly browned turkey that everyone will love.

Ingredients You’ll Need With Substitution Ideas

The key ingredients in this compound butter recipe have the perfect balance of fresh herbs, citrus, and garlic, resulting in a perfectly seasoned turkey. You can find the exact measurements and the full list in the recipe card below, but here are a few important notes from my testing:

Unsalted butter: I like to use unsalted butter to control the amount of salt. With that said, you can use salted butter and reduce the salt to ¾ teaspoon.

Fresh herbs (or dried herbs): Fresh herbs will give you the best flavor. I like adding fresh rosemary, fresh thyme, and fresh sage, but you can also incorporate soft herbs like fresh parsley or chives.

While I recommend using fresh herbs, dried ones can also be used as an alternative. Use the chart below when substituting:

For 1 Stick (4 oz) of Butter	Dried Herb/Seasoning Equivalent
1 tbsp fresh rosemary	1 tsp dried rosemary
1 tbsp fresh rhyme	1 tsp dried thyme
1 tsp fresh sage	1/3 tsp dried sage
2 cloves fresh garlic	1/2 tsp garlic powder

How to Make Compound Butter for Turkey (Step-by-Step)

Once your ingredients are ready, this recipe can be prepared in under 5 minutes. Here’s how to make it step by step:

Step 1 – Mix butter, herbs, and garlic: In a small bowl, combine softened butter, rosemary, thyme, sage, garlic, lemon zest, Kosher salt, and black pepper. Mash the herbs into the butter with the back of a fork or a rubber spatula until well combined, for about 1 minute. If you’re using salted butter, just reduce the Kosher salt slightly.

Step 2 – Use immediately or shape into a log: At this point, your turkey compound butter recipe is ready to use. You can use it right away or roll it up for later use.

If you are planning to use it later, place the butter on a sheet of parchment paper or plastic wrap. Then shape it into a log, wrap it tightly, and refrigerate for at least 3 hours.

Pro tip: I like to twist the ends of the parchment like a candy wrapper. It helps the butter keep its shape and makes it super easy to slice later.

Make-Ahead, Storage, and Freezing Tips

One of the reasons I love using this compound butter for Thanksgiving turkey is that it can be made ahead of time, and it stores well. Here’s how I do it:

Make Ahead and Storage: Prepare the butter as directed, then shape it into a log and wrap it tightly in parchment or plastic wrap. I like to do a double wrap (plastic wrap followed by an airtight container) to keep it fresh and prevent it from picking up any fridge odors. It will keep well in the refrigerator for up to 5 days.

Freezing: Follow the same wrapping steps and store the butter in a freezer-safe bag or container for up to 3 months.

Thawing: When you’re ready to use it, take it out of the freezer and let it sit at room temperature for about 1 hour, or until it softens enough to slice and spread.

How to Apply Compound Butter Under Turkey Skin (Step-by-Step)

Now that our compound butter is ready, it’s time to put it to use. If it’s your first time spreading compound butter under the turkey skin, don’t worry, as it’s easier than it looks.

Step 1 – Dry the skin: Let your turkey rest at room temperature for about an hour before you start. This is critical because cold skin is rigid and prone to tearing, but a rested bird’s skin will loosen up and be much more forgiving.

Set your turkey on a clean cutting board and pat the skin dry with paper towels on all sides. This will help the butter stick better and ensure that it crisps up beautifully in the oven.

Step 2 – Loosen the skin: Locate the neck opening and gently slide your fingers between the skin and meat to loosen it.

If you feel resistance, stop immediately. Instead of forcing separation, gently wiggle your fingers so that it is loose enough to push the butter under the skin.

Step 3 – Apply the butter: Take about two tablespoons of your turkey butter herb rub and spread it under the skin, focusing on the breast and thighs. Spread it as evenly as possible by massaging the entire bird, including both the under and outer skin.

Don’t worry about it being perfect, as the butter will melt while the turkey roasts.

Step 4 – Roast the turkey: Place the prepared turkey in a roasting pan with aromatics such as onions, carrots, and celery.

Compound Butter vs. Dry Rub: Which is Best for Your Turkey?

I’ll be honest, when it comes to seasoning the whole bird, this turkey compound butter recipe is my go-to. However, it is not the only way. If you are wondering whether to use this herbed butter or opt for my Homemade Turkey Rub, the choice comes down to your goal:

Choose Compound Butter for:
- Maximum Moisture and Juiciness: The fat melts beneath the skin, self-basting the white meat throughout the long cooking time, which is key to a tender breast.
- Golden-Brown Skin: The butter is brushed over the skin, which helps brown the turkey beautifully and develop a rich, buttery flavor.
- Make-Ahead Simplicity: You can prepare this compound butter days in advance, saving time on Thanksgiving day.
Choose a Turkey Dry Rub for:
- Ultra-Crispy Skin: A dry rub acts as a dry brine, helping to draw moisture from the skin and give you an extra-crispy exterior.
- Convenience & Speed: If you are short on time and need a quick way to add seasoning, the dry rub is much faster to apply than the compound butter.

FAQs

How much compound butter do I need for turkey?

Over the years of using this compound butter when making our Thanksgiving turkey, I learned that 8 tablespoons (1 stick or 4 ounces) is enough for a bird that is up to 12 pounds, which is about ¾ tablespoon per pound. The important thing here is even distribution under and over the skin without overdoing it.
For a larger bird, you can easily multiply the recipe. If your turkey is between 12 and 18 pounds, multiply the ingredients by 1.5 times.

When should I butter my turkey?

It’s best to butter the turkey right before roasting. Applying the butter just before it goes in the oven helps the skin get crispy while the meat stays juicy and tender throughout cooking.

How to make butter stick to turkey?

If the butter isn’t spreading easily, it’s usually because the turkey skin is damp or the butter is too cold. I like to take the turkey out of the fridge about 1 hour before roasting and pat the skin completely dry with paper towels before adding the butter.

Can I add compound butter to the turkey cavity?

I’ve found it’s best to spread the butter under and over the skin rather than inside the cavity. That way, it melts evenly and keeps the skin golden instead of soggy.

Expert Tips for the Best Compound Butter for Turkey

If this is your first time making compound butter, these notes from several rounds of testing will help you get it just right every time:

Use softened butter: Let the butter sit at room temperature for about an hour, until it’s soft and spreadable. If it’s too firm, it won’t blend smoothly with the herbs and seasoning.
Rinse and dry your herbs: If you’re using fresh herbs, wash and dry them thoroughly before mincing, as they can hold onto moisture, which makes the butter watery. I like to place the washed herbs between two pieces of paper towels to absorb excess moisture; alternatively, put them in a salad spinner to remove as much liquid as possible.
Mince herbs finely: Chop your herbs as finely as possible to ensure they distribute evenly throughout the butter.
A word on using fresh garlic and botulism: When using fresh garlic to make compound butter, keep in mind that a foodborne illness called botulism can occur if garlic is stored at temperatures between 50 °F (10 °C) and 113 °F (45 °C). Therefore, be sure to keep this seasoned butter in the refrigerator unless you plan to use it within the next hour or so.

Delicious Ways to Use Compound Butter (Turkey and Beyond)

Now that you have this perfect turkey butter prepared, it’s ready to transform your Thanksgiving centerpiece. In fact, this is what I use in my Butter Herb Roasted Turkey and Roasted Turkey Breast recipes.

That being said, just because I’m featuring this compound butter for turkey does not mean it cannot be used in other ways. It is truly the perfect finishing touch to many different meals. Here are a few suggestions:

Grilled or Roasted Meat Recipes: It’s hard to find a steakhouse that doesn’t serve a slice of compound butter over their hot, juicy steaks. Make a restaurant-quality meal at home by serving rounds of herb butter on top of Grilled Steak, Beef Tenderloin, or Roasted Chicken Breast.
Seafood: Don’t you love a warm, garlicky butter with seafood? Use this herb butter mix to elevate Grilled Salmon or Grilled Shrimp.
Roasted or Grilled Vegetables: You can truly elevate the flavor of roasted vegetables with this compound butter. Serve it as the topping for Grilled Corn or finish Roasted Butternut Squash with a few melting spoonfuls of this butter.
Bread: Butter and bread are a classic pair. Spread a few thin rounds over warm slices of my Jalapeno Cheddar Cornbread, or use it as the butter base when making my Air Fryer Garlic Bread.

Compound Butter for Turkey Recipe

Here's a fantastic compound butter for turkey that you can make in minutes. This is probably the easiest way to flavor your Thanksgiving turkey with succulent flavors from fresh (or dried) herbs, garlic, and lemon zest. Make ahead friendly, this recipe is my secret sauce for properly seasoned and moist turkey.

Course Condiment

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings tablespoons

Calories 104kcal

Author Aysegul Sanford

Ingredients

4 oz unsalted butter 1 stick – at room temperature
1 tablespoon fresh rosemary finely minced or 1 teaspoon dried rosemary
1 tablespoon fresh thyme finely minced or 1 teaspoon dried thyme
1 teaspoon fresh sage finely minced or ⅓ teaspoon dried sage
2 cloves fresh garlic finely minced or pressed
½ teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon black pepper

Instructions

Place the softened butter, rosemary, thyme, sage, garlic, lemon zest, kosher salt, and pepper in a bowl. Mix until well combined using a fork.
You can use it right away, or you can turn your compound butter into a log. If you are not using it right away, transfer the butter mixture onto a piece of parchment paper or stretch film and shape it into a log.*
Wrap it tightly so it holds its shape. Transfer it to the fridge and let it rest for at least 3 hours.

Notes

Yields: This recipe makes 8 tablespoons (4 ounces) of compound butter, which is ideal for a turkey that weighs 10-12 pounds. If your bird is larger, you can multiply the recipe and vice versa. The calorie information below is for one tablespoon.
*If it is too soft, you might have to chill it in the fridge for 30 minutes before rolling
Make Ahead and Storage: Prepare the butter mixture as directed. Follow the instructions to shape it into a log and wrap it tightly. Store in an airtight container in the refrigerator for five days.
Freezing: Store it in a freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, and be sure to take it out of the fridge at least an hour before use.

Nutrition

Whipped Feta Dip

Aysegul Sanford — Mon, 29 Sep 2025 19:54:13 +0000

Whenever I have friends over, I like to go beyond the usual meat-and-cheese plate and put together a spread that feels a little more Mediterranean and creative without being complicated.

Over the years, I’ve built a few go-to menus that always get oohs and aahs, and after this whipped feta cheese recipe took off on social media last year, I added this version to the mix. Now I get the same question every time: “Is the recipe on the blog?“

It’s popular for a reason: it’s incredibly versatile. Serve it as a cheese dip, spread it under roasted vegetables, or thin it into a sauce; top with savory herbs and spices or go sweet with honey and nuts.

Think of this creamy feta recipe as a simple base you can dress up a dozen ways. After months of testing, I’ve dialed in the texture so it delivers every time.

Ingredients You’ll Need

You only need four main ingredients to make this whipped feta recipe, so choose the best ones you can find, as their flavor really shines through.

You can find the exact measurements in the recipe card below, but here are some notes from my testing:

Feta Cheese: For the creamiest whipped feta cheese, start with an 8-ounce block of feta packed in brine. You can use either cow’s milk or sheep’s milk feta, but the most important thing is choosing one you like for its flavor, creaminess, and saltiness.

I do not recommend pre-crumbled feta because it often contains caking agents that make the dip grainy. Since we will be blending everything in the food processor, there is no need to buy it pre-crumbled.

Greek Yogurt: Some whipped feta recipes call for cream cheese or sour cream, but I prefer using whole milk unsweetened Greek yogurt for a lighter, tangier base.

Because it’s thicker and less watery than regular yogurt, it keeps the dip extra creamy while adding a subtle tang. For the best texture, avoid fat-free or 2% yogurt.

Olive Oil: Use your favorite extra virgin olive oil. It doesn’t have to be fancy or expensive, just something you like, since the flavor really shines through.

Lemon zest: Adding a little lemon zest brightens the dip, brings fresh aromatics, and adds a bit of tang.

Optional Add-Ins: I wanted to make this recipe with minimal ingredients, so it is quick and easy to put together. However, if you’d like, you can also add a clove of fresh or roasted garlic for a mild garlic flavor and a squeeze of lemon juice for a bit more tangy flavor.

How to Make Whipped Feta Cheese

Whipped feta comes together in just minutes, and the key is blending it just enough to achieve a smooth, creamy texture without overblending. Here’s how I do it step by step:

Step 1: Prep the feta: First, drain the brine, pat the block dry to prevent a watery dip, and break it into large chunks. This way, there is no excess moisture, and it can blend smoothly.

Step 2: Blend: Add the feta, Greek yogurt, and lemon zest to the food processor or blender. Turn on the processor and slowly pour in the olive oil through the feed tube.

Pro Tip: Most whipped feta recipes use ¾ cup of Greek yogurt, but during my recipe testing, I found that using a lesser amount (½ cup of yogurt) yielded a more spreadable dip than a sauce-like, runny whipped feta.

Pouring the olive oil slowly helps the cheese and yogurt emulsify into a silky mixture. If you’re using a high-power blender, blend for a shorter time, as it will thin out more quickly.

Step 3: Scrape halfway through blending: For a smooth and evenly blended whipped feta, stop the machine and scrape the sides with a spatula once or twice during the whipping process.

Doing this also helps with gauging the texture. I thought that 40-45 seconds of blending yielded the perfectly silky and smooth texture, but you can adjust the blending time according to your preference.

Step 4: Serve and garnish: Spoon into a bowl and finish with olive oil and your favorite toppings.

Ways to Customize Whipped Feta with Different Toppings

While this feta spread is perfectly delicious on its own, adding toppings is an easy way to dress it up and make it feel new every time you serve it. Choose a savory or sweet topping below and make it your own:

Savory Toppings: Sprinkle with fresh parsley, mint, or dill, plus a pinch of sumac, red pepper flakes, black pepper, or Aleppo pepper. You can keep it light, as I did in the photos, or spread it on a platter and layer on more herbs for a dramatic look.
Sweet Toppings: Drizzle a little honey and a handful of toasted pine nuts or crushed pistachios for a more dessert-like spread.
Spice Blends: If you prefer a lighter approach, sprinkle it with a pinch of my Mediterranean Seasoning or za’atar for an even more Mediterranean dip. Both bring a subtle herby flavor without overpowering the dip.

How To Make Ahead and Store?

Add this whipped feta cheese dip recipe to your collection of party appetizers asap! Why? Because it stores well and can be made ahead of time. Here’s how I do it:

Make-ahead: You can prepare it up to 2 days in advance. It gets slightly thicker as it sits. If you plan to serve it as a dip, you can serve it right away. However, though it is optional, if you want to use it as a spread for a perfectly creamy, silky texture, you can give it a quick whiz in the food processor right before serving.

Storage: Transfer the dip to an airtight container. It keeps well in the refrigerator for 3 to 4 days. If the dip appears slightly separated after sitting in the fridge, let it rest at room temperature for a few minutes, then give it a quick stir before serving.

Freezing: I do not recommend freezing whipped feta as the texture changes and turns grainy once thawed, so it’s best enjoyed fresh.

Notes from My Kitchen: What I Learned Making This Recipe

After plenty of testing (and a few grainy batches), I’ve figured out what makes whipped feta turn out silky and creamy every time. Here are the tips I wish someone had told me from the start:

Use a block of feta cheese: A block of feta in brine is creamier and fresher, while pre-crumbled feta often contains caking agents that make the dip too grainy.
Taste your feta first: Some feta cheese sold at supermarkets can be very salty. Since this dip relies on just a few basic ingredients, it would be hard to mask that, so it is best to taste it before whipping it.
- Too salty? Place the block in an airtight container with enough water covering it and let it sit in the fridge for a couple of hours or overnight. This helps reduce some of the excess salt.
Bring to room temperature: If possible, remove your feta from the fridge 5-10 minutes before blending. This is optional, but it will make your dip blend smoother.
Food processor or blender: I prefer using a food processor because it allows for easier control over texture and thickness. In contrast, a blender (especially a high-speed blender) blends faster, which may result in a runny creamed feta cheese dip. Therefore, if you are using a blender, pulse and check often instead of running the machine continuously.

How To Serve Whipped Feta

Don’t get me wrong, this is a wonderful appetizer dip served with fresh veggies like radishes, cucumbers, and bell peppers. However, there are many other ways to use it in your daily cooking, especially if you are a fan of Mediterranean cuisine.

Here are some of my go-to ideas:

Build a Mezze Platter: Serve your freshly made feta yogurt dip alongside other classics, such as Mediterranean Hummus, Tzatziki Sauce, Baba Ganoush, and fresh vegetables, warm Pita Bread, or pita chips.
Add it to any platter: This recipe is not just for a mezze platter. It is wonderful for any meat, cheese, or even seafood platter. I especially love it in my Smoked Salmon Platter.
Sandwich or Wrap Spread: Use it as a substitute for mayonnaise or other spreads in your favorite sandwiches and wraps. I love spreading it on lavash bread and then adding some Adana lamb kebab or Chicken Kofta before rolling it into a wrap.
As a Creamy Base: Spread a generous layer on a plate and top with roasted, grilled, or even air-fried vegetables. I love pairing it with my Harissa Carrots or Grilled Eggplant whenever I want an impressive side dish, or my Air Fryer Beetroot during the holiday season when I need a pop of color on the table.
With Grilled Meats and Kebabs: Serve it alongside Middle Eastern classics like Shish Tawook, Chicken Shawarma, or Lamb Kebabs for a cool, creamy contrast.
For Grain Bowls: Add a dollop over any of your Mediterranean bowls as a sauce. It works wonderfully with my CAVA Bowl and Chicken Shawarma Bowl.
Over toast with Eggs: Spread it on toast and top with fried or poached eggs, or serve it alongside Turkish Eggs for a savory breakfast or brunch.

FAQs

What’s the best feta for whipped feta?

Use a whole block of feta (not pre-crumbled feta) that you like the taste and creaminess of; it can be cow’s milk or sheep’s milk. I recommend choosing a brand that is not overly salty.

Can I make whipped feta without yogurt?

Yes, you technically can, but I find that the version made with yogurt is better. Still, you can use a splash of water or milk (about ¼ cup) to thin it out and blend until smooth.

How do I thicken whipped feta?

Start with a smaller amount of yogurt and add more as needed until you reach your desired consistency. If your dip turns out too thin and you want to thicken it, blend in a little more feta or chill it for 10-15 minutes to allow it to firm up as it cools.

Can I make this ahead of time?

Yes, you can make it up to 2 days ahead. Simply make a batch, store it in an airtight container, and give it a quick stir right before serving.

How long does whipped feta last?

It keeps well for 3-4 days in the refrigerator. Just give it a quick stir or pulse in the food processor before serving.

Can I freeze whipped feta?

I don’t recommend freezing this whipped feta spread as it turns grainy once thawed. It’s best enjoyed fresh.

Other Mediterranean Dips and Feta Recipes You Might Like

If you enjoyed this feta Greek yogurt dip, you might also like these other feta-packed and Mediterranean-inspired recipes I make regularly. They’re just as fresh and simple to make:

If you love that restaurant-style creaminess and sauces, try the cult favorite CAVA Feta recipe. It’s another wonderful dip (or topping) made with feta, roasted onions, jalapenos, and garlic.
If you want something cozy and baked, my Spinach and Feta Borek has a super crisp dough, melty feta, and is perfect for when you are having people over.
And if you are in the mood for something refreshing, my Watermelon Cucumber Salad with cucumber, feta, and fresh mint is perfect for warm weather.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Photos by Tanya Pilgrim.

Whipped Feta Dip Recipe

This quick 5-minute whipped feta dip is made with just 4 simple ingredients. Creamy, tangy, and perfect for spreading or dipping.

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 228kcal

Author Aysegul Sanford

Ingredients

8 ounces feta cheese whole block (both cow's milk or sheep's milk feta would work)
½ cup Greek yogurt unsweetened & whole milk/full fat
1 teaspoon Zest of a lemon
2 tablespoons extra virgin olive oil plus more for drizzling on top

Optional toppings

Handful of fresh herbs such as parsley, dill, and mint
Pinch of Sumac or red pepper flakes

Instructions

Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade.
Add in the Greek yogurt and lemon zest.
Turn the food processor on. While it is blending, slowly add olive oil through the tube.
Blend until smooth, no more than 40-45 seconds, stopping halfway through to scrape the sides as needed.
Transfer to a bowl and garnish with fresh herbs. Finish with a light drizzle of olive oil and a sprinkle of sumac or red pepper flakes.

Notes

Yields: This recipe makes about 1 ½ to 1 ¾ cups whipped feta, ideal for four servings. The nutritional values below are per serving and do not include calories from the optional vegetables and pita bread shown in the pictures.
Feta: Use a mildly salty block of feta for the best whipped feta recipe.
Storage: Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Give it a stir before serving.
Troubleshooting Consistency and Texture: You have two variables to consider here: the amount of yogurt used and the blending time.
- For a thicker dip, use ½ cup of yogurt, as written in the recipe.
- For a looser, more sauce-like, spreadable texture, add ¼ cup more (a total of ¾ cup) yogurt.
- Too grainy? Blend it a bit longer by stopping and scraping the sides a few times.

Nutrition

Crockpot Applesauce (No Sugar Added)

Aysegul Sanford — Sat, 13 Sep 2025 23:28:36 +0000

Whether you enjoy it warm straight from the pot, spooned over oatmeal, used as a natural sweetener in baking, or frozen for later, this homemade applesauce recipe is a cozy and versatile fall staple you’ll want to make again and again.

It seems to happen every fall. We go apple picking, and I come home with more apples than I know what to do with. On our last trip to Ellijay in North Georgia, I thought I had planned better, but once again, we returned with bags and bags of apples.

That is when I turn to this homemade applesauce recipe. The slow cooker does all the work, and the best part is that no sugar is needed.

As the apples cook low and slow, their natural sugars become richer and sweeter, giving you an applesauce that tastes just right without any extra sugars.

Over the years, I have tried this recipe with many different apple varieties and found that a mix of sweet and tart apples gives the best flavor and balance, which is why this is the version I keep coming back to.

Notes on the Ingredients You’ll Need

You really only need three main ingredients to make this applesauce crock pot recipe: apples, water, and some lemon juice. Everything else is optional.

You can find the exact measurements in the recipe card below, but here are some notes from my testing on base ingredients:

Apples: Any type of apple will work here, so use the ones you love most or mix a few. Apples like Fuji, Honeycrisp, and Gala are sweeter, while a Granny Smith apple or Cortland are a bit more tart.

I usually go with a mix of Fuji, Honeycrisp, and Gala, and add one Granny Smith. And you do not need all of those. One or two types are sufficient.

You’ll need about 3 pounds total (6-8 medium apples), which makes around 4 cups of applesauce. If your apples are very different in size, weighing them is the easiest way to make sure you have enough.

I peel my apples because I prefer a creamy and smooth applesauce. However, if you prefer to cook them with their skin on, you certainly could, but just know your applesauce won’t be as smooth.

Water: You only need about 1/2 cup for 3 pounds of apples. If you want a sweeter applesauce, you can swap the water for apple juice.

Lemon juice: A little squeeze of fresh lemon juice brightens the flavor and keeps the applesauce from browning as it cooks. I’ve tested this recipe with and without it, and the version with lemon offered a more complex flavor.

Spices: Since I like to use this applesauce in baking and cooking, I keep the spices to a minimum, but feel free to pick and choose as you prefer. I find that a couple of cinnamon sticks, cloves, and a pinch of freshly ground nutmeg work beautifully.

Sweetener (Optional): Since the cooked apples are already sweet, I prefer not to add any sugar. However, if you want yours sweeter, you can sweeten it with granulated or brown sugar, honey, or maple syrup after it is cooked. Start with a small amount (about ¼ cup), taste, and adjust from there.

How to Make Applesauce in a Crockpot: Step-by-Step Instructions

The beauty of making applesauce in a slow cooker is that it’s almost completely hands-off. Simply peel and chop the apples and toss them into the crock pot, and let it do its thing. Here’s how I make it, step by step:

Step 1 – Prep the Apples: Peel, core, and chop about 3 pounds of apples. While you do not need to cut them perfectly, it is best to aim for medium chunks. This way, they can cook evenly and soften without turning mushy too quickly.

Step 2 – Load the Slow Cooker: Add the apples, lemon juice, water, spices, and a pinch of salt to the crockpot. Give everything a quick toss so the apples are coated. It may look like there is not enough liquid at first, but the apples will release a lot of their juices as they cook.

Step 3 – Cook: Cover with the lid and cook on high for 3 to 4 hours or on low for 5 to 6 hours. Use high heat if you want applesauce ready the same day, or low heat if you prefer to set it in the morning and come back to it later. If you can, stir it once or twice to keep the apples cooking evenly.

Step 4 – Mash or Blend: Once the apples are soft and falling apart, it is time to blend. The tool to use depends on the texture you are going for. Use:

A potato masher, if you prefer a chunky applesauce
An immersion blender, if you want it to be smooth. I usually do this right in the crock pot.
A Vitamix if you want it to be extra silky and smooth.

I have tested all three, and it really comes down to what you like best.

Step 5 – Taste and Adjust: This applesauce is usually sweet enough on its own. But if you prefer a sweeter flavor, add a little sugar, honey, or maple syrup at this stage. I would recommend starting with a small amount, tasting it, and adding more if needed.

Step 6 – Let it Cool: Enjoy warm, or let it cool completely before transferring to mason jars or airtight containers.

How to Store, Freeze, and Reheat Your Applesauce

Chances are you will end up with more applesauce than you can eat in one sitting, and personally, that is the best part. It keeps so well that you can enjoy it all week or even freeze it for later.

Storage: Bring your applesauce to room temperature and scoop it into glass jars. It will stay fresh in the refrigerator for up to 5 days.

Freezing: Divide it into smaller portions (I usually do 1 cup) and store in freezer-safe containers. I like using Weck jars because, unlike mason jars, they can be used to freeze food. Alternatively, you can use reusable bags (such as Stasher Bags) to save space in your freezer.

Thawing and Reheating: To enjoy, just thaw it overnight in the fridge. When you are ready to eat, warm it gently on the stovetop or in the microwave until it is heated through.

Notes from My Kitchen: What I Learned Making This Recipe

While this slow cooker applesauce recipe is simple, here are a few things I learned during testing that will help you get the best results:

Flavors get more intense as they cook: As apples cook down, the flavors concentrate. The apples become sweeter, lemon juice tastes more sour, and cinnamon gets stronger. Keep add-ins minimal at first. You can always add more later, but you cannot remove it.
Whole spices vs ground spices: In my first recipe testing, I used a small amount of ground cinnamon, but in the finished applesauce, the flavor was overpowering. Whole spices, such as cinnamon sticks or cloves, provide a more balanced result. If you only have ground spices, start with just a pinch and adjust to taste after blending.
Make it your own: Store-bought applesauce often comes in different flavors, but you can easily flavor your homemade version. My favorites are Maple-Vanilla (a splash of maple syrup and vanilla, which I love with pancakes on the weekend) and Pumpkin Spice (just a pinch is enough for a cozy fall twist).
Baby-friendly: If you are planning to serve this applesauce to your baby, keep it simple by skipping the spices and blending until very smooth. Freeze in silicone trays or small cubes for easy single servings. Always check with your pediatrician for feeding guidance.

Favorite Ways to Use Crockpot Applesauce

You can enjoy your slow cooker apple sauce warm straight from the pot with a spoon, or simply eat it on its own as a snack. And that’s just the tip of the iceberg! Here are a few more ideas:

With yogurt or oats: Swirl some applesauce into Overnight Oats with Yogurt for a creamy, grab-and-go breakfast, on top of Slow Cooker Steel Cut Oats for something more cozy, or mix it into Oatmeal with Chia Seeds for an easy morning bowl.
With chia pudding: Try it on top of Chia Pudding with Yogurt. The applesauce makes it sweeter while still keeping it quick and simple.
Sweeten your muesli: Mix a spoonful into your morning Muesli for a natural way to sweeten it. It blends in smoothly with the oats, nuts, and seeds, requiring no extra sugar.
As a baking swap: While the amount will depend on the exact recipe, you can use applesauce to replace oil or eggs in baked goods to keep them soft and moist. It also sweetens them in a natural way. I use it in my Cinnamon and Apple Baked Oatmeal recipe to keep oats moist and sweet.
Ice cream topping: Add a spoonful of applesauce over vanilla ice cream and top it off with a handful of pecans for a fall twist.

FAQs

What are the best apples for crockpot applesauce?

Any type of apple will work, but for the best flavor, I recommend using a mix of sweet and tart varieties. Fuji, Gala, and Honeycrisp add natural sweetness, while Granny Smith brings just enough tartness for balance.

Do I need to peel the apples?

It depends on the texture you are after. If you prefer a super smooth applesauce, it is best to peel them. However, some people prefer to leave it on to get more texture and fiber.

Can I use apple juice instead of water?

Yes, you can. If you do, I recommend skipping the addition of any sugar so it won’t be overly sweet.

Can I make this without a slow cooker?

Yes, you can cook it on the stovetop by simmering the apples with the same ingredients in a large pot over low heat until they soften (about 25 to 30 minutes). You can also use an Instant Pot on the manual setting for about 5 minutes, then quick-release and mash or blend.

Can you overcook applesauce?

While applesauce is pretty forgiving, it can overcook if left in too long. The sauce will become thicker, darker, and may start to stick to the bottom if there isn’t enough liquid left. To avoid this, keep an eye on the cooking time and check that there is always some liquid in the slow cooker as it cooks.

How does the texture change after frozen applesauce is thawed?

When applesauce is frozen, the water content forms ice crystals. After thawing, those crystals melt and can make the applesauce a little more watery. For best results, I recommend giving it a good stir.

More Apple Recipes to Try

During the apple season, I make this slow cooker applesauce recipe on repeat, but I also love finding new ways to use apples throughout the week. Here are a few that I make often:

My Apple Cinnamon Oatmeal is a quick stovetop breakfast that comes together in just 15 minutes with oats, apples, almond milk, and some maple syrup.
For dessert, try my No Butter Apple Crisp. Made with oats and almond flour, it features a crispy topping that is dairy-free and refined sugar-free.
If you are looking for something fresh, my 15-minute Kale Apple Slaw is tossed in a tangy maple Dijon vinaigrette, making it the perfect side dish for your favorite protein.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Crockpot Applesauce Recipe

Learn how to make applesauce in your slow cooker with just a few simple ingredients. Made without any extra sugar, this is the best way to preserve apples and enjoy all year long.

Course Condiment/Sauce

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 4

Total Time 4 10

Servings cups

Calories 181kcal

Author Aysegul Sanford

Equipment

Slow Cooker

Ingredients

3 pounds apples peeled, cored and cut into 1-inch cubes – 6-8 apples depending on their size
½ cup water
1 tbs lemon juice
2 cinnamon sticks
pinch ground nutmeg optional

Instructions

Layer sliced apples in the bowl of a slow cooker. Pour in the water and lemon juice.
Add in the cinnamon sticks, salt, and ground nutmeg. Stir to combine.
Cook in high heat setting up to 3-4 hours, or in low heat setting for 5-6 hours. Depending on your slow cooker the timing might be slightly different so keep a close eye after the 3-hour mark. I also recommend giving it a stir a few times during the cooking process.
Transfer the now-softened-apples into a high power blender (such as Vitamix) and puree until smooth. Alternatively, you can use an immersion blender, but it might take longer for it to be completely pureed.
Let it cool completely and then divide it amongst jars.

Notes

Yields: This recipe makes about 4 cups of applesauce. The nutritional values below are per cup.
When you first put all the ingredients in the crockpot, you might think that there is not enough liquid. During my recipe testing, I found that if you add more than 1/2 cup of water, the applesauce becomes too watery.
I intentionally used cinnamon sticks instead of ground cinnamon. As the apples cook, the flavors of every ingredient amplify. I found that ground cinnamon was a bit overpowering, whereas a cinnamon stick provided a more subtle cinnamon flavor. If you do not have cinnamon sticks, you can use ground cinnamon, but I recommend starting with a small amount, no more than 1/4 teaspoon.
Storage: Leftovers will keep fresh in airtight containers for up to 5 days in the fridge.
Freezing: Portion your applesauce into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition

Easy Tzatziki Sauce Recipe

Aysegul Sanford — Tue, 01 Jul 2025 16:52:25 +0000

What is Tzatziki Sauce? (Beyond the White Gyro Sauce)

You know that question about your desert island food? Tzatziki would be mine.

At its core, tzatziki is a yogurt-based dip made with strained yogurt (also known as Greek yogurt), cucumber, garlic, lemon juice, and herbs (typically dill or mint).

Referred to by many names, such as Greek Tzatziki sauce, Tzatziki Sauce, and Cucumber Yogurt Sauce, it can be served as a dip, a sauce, or even as a dressing.

It pairs well with just about anything, from meat to gyros, to Turkish kebabs, to grilled or roasted vegetables.

While many people in the U.S. know it as the white sauce that comes with a gyro, that version is often heavier, sometimes made with mayonnaise or sour cream, and doesn’t always include cucumber.

My homemade tzatziki sauce recipe is different here. It’s the real thing. The kind of tzatziki you’ll find on tables in homes across Turkiye, Greece, and beyond.

Essential Ingredients for Authentic Tzatziki (And Why They Matter)

The good news is that this easy tzatziki recipe requires only a few simple ingredients and comes together in minutes. You’ll find the full list in the recipe card below, but here are a few helpful tips to keep in mind when shopping:

Full-fat Greek Yogurt (also known as Strained Yogurt): I think the best yogurt for tzatziki is a whole-milk, plain Greek yogurt. It yields a rich and creamy tzatziki dip, a main characteristic of this Mediterranean sauce. If your container has any liquid sitting on top, be sure to strain that out before using.

You can also use plain, unsweetened yogurt or even low-fat or fat-free yogurt, but the texture will be a bit looser compared to Greek yogurt.

Fresh Cucumber: Either Persian or English cucumbers work well. I like to peel them first, as some cucumber skin can be bitter. Still, it is a personal preference.

I grate them using the large holes on a box grater and then drain them in a mesh sieve. It might seem like an extra step, but thoroughly draining the grated cucumber helps eliminate excess liquid, giving you the thick, creamy consistency that this cucumber tzatziki sauce is known for.

Fresh Garlic Cloves: The traditional version of this Mediterranean yogurt sauce calls for fresh, finely minced garlic. I usually add two cloves per 1 ½ cups of yogurt, but feel free to adjust the amount based on your preferences.

If you prefer a milder flavor, garlic powder is a fine substitute. Since it’s more concentrated, I recommend using about 1 teaspoon per 1 ½ cups of yogurt.

Fresh Herbs: I like using fresh dill, but fresh mint is another classic option. In Turkiye, it’s also common to use dried dill or mint if fresh isn’t available. That said, I think fresh herbs bring a brighter, more vibrant taste.

Fresh Lemon Juice: Just a squeeze is enough to brighten the flavors and balance the richness of the yogurt.

Kosher Salt and Black Pepper: You won’t need anything beyond basic seasoning here. Start with the amounts listed in the recipe and adjust to taste.

Extra Virgin Olive Oil (Optional): You won’t see olive oil listed in my recipe because my mom never used it. I find that thick, whole-milk yogurt gives the sauce all the richness it needs. However, if you’d like to add it, a tablespoon of olive oil per 1 ½ cups of yogurt is a good starting point.

How to Make Easy Homemade Tzatziki: A Step-by-Step Guide

Making a delicious tzatziki with yogurt, shredded cucumber, and lemon juice doesn’t require any special cooking techniques, so anyone can do it.

Step 1 – Grate and drain the cucumber: Using the large holes of a box grater, grate the peeled cucumber and transfer it to a fine-mesh strainer. Press down with a spatula to release the excess moisture. I usually let it sit for a few minutes to help the juices drain completely.

Once drained, you should have about 1 cup of grated cucumber.

Alternatively, you can wrap the shredded cucumber in a clean tea towel and squeeze it by hand to remove as much liquid as possible.

Step 2 – Whisk the yogurt base: In a medium bowl, combine the Greek yogurt, freshly squeezed lemon juice, minced garlic, salt, and black pepper.

Whisk until smooth and creamy. This is also a good time to give it a quick taste and adjust the seasoning if needed.

Step 3 – Add cucumber and herbs: Fold in the drained cucumber and fresh dill or mint. Mix until everything is evenly combined.

Step 4 – Cover and chill:
You can serve it right away, but if you have the time, cover and let it rest in the fridge for at least 30 minutes. This allows the flavors to meld and deepen.

Easy Tzatziki Sauce Recipe

An easy tzatziki sauce recipe that you can make in minutes and serve with all your savory Mediterranean/Middle Eastern dishes.

Course Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 61kcal

Author Aysegul Sanford

Equipment

1 Fine mesh strainer
1 Box Grater

Ingredients

1 English Cucumber peeled (or 2 Persian cucumbers)
1 ½ cups Whole Milk Greek Yogurt unsweetened and unflavored
2 tablespoons lemon juice freshly squeezed
2 cloves fresh garlic peeled and minced finely
1 teaspoon Kosher salt
¼ teaspoon black pepper
⅓ cup fresh dill or fresh mint

Instructions

Using the large holes of a box grater, grate the cucumber. Transfer it into a fine-mesh strainer and strain all of its juices, pressing it with a rubber spatula. Set aside.
In a medium-size mixing bowl, whisk together yogurt, lemon juice, minced garlic, salt and pepper.
Using a spatula, fold in the cucumber and dill. Transfer to a bowl.
If you have time, cover with plastic, and let it sit in the fridge for a few hours before serving.

Video

Notes

Yields: This recipe makes about 1 ¼ to 1 ½ cups of tzatziki sauce which is ideal for 4 servings as a condiment. The nutritional values below are per serving.
Make Ahead: Make the recipe as written up to 2 days before serving. Place it in an airtight container and store it in the fridge. Be sure to give it a good stir before serving.
Storage: This sauce will stay fresh for about 3-4 days. Simply place leftovers in an airtight container and keep them in the fridge. If you notice any liquid separation, just give your Tzatziki a good stir before serving.
A word on olive oil: My recipe relies on rich yogurt for creaminess and does not require adding any olive oil, unlike some other tzatziki recipes. However, for extra depth, drizzle 1 tbsp extra virgin olive oil on top before serving.

Nutrition

Expert Tips from a Lifelong Tzatziki Maker

This recipe is pretty straightforward, but there are a few things I want to point out so you can end up with the best tzatziki on your first try:

Don’t skip draining the shredded cucumber: This is the single most important step when it comes to achieving that creamy texture tzatziki is known for. Yes, it’s an extra step, but it makes all the difference.
DIY Greek Yogurt: If you don’t have Greek yogurt, you can strain plain yogurt at home. Just place a fine-mesh sieve over a bowl and line it with cheesecloth (a paper towel will also work in a pinch). Add the yogurt, cover it, and let it sit in the fridge for a few hours. The longer it sits, the thicker it becomes.
Since plain yogurt has more liquid, I recommend using about half a cup more than the recipe calls for to account for the liquid that will drain.
Avoid overmixing: Once you have folded in the cucumber and herbs, mix only until the ingredients are just combined. Overmixing can cause the cucumber to release more liquid, which may water down the sauce.
Do not skip the chilling: To me, the secret to the best tzatziki sauce is letting it rest in the fridge. This time allows the flavors (especially the garlic and fresh herbs) to develop and deepen. Even just 30 minutes makes a difference, but planning for an hour or two can yield even better results.

How To Make Ahead and Store?

Make Ahead: You can make this Greek tzatziki sauce recipe a day or two ahead. Just be sure to transfer it to an airtight container and store it in the fridge.

Storage: Leftovers will keep for up to 3 days in the refrigerator. Give it a good stir before serving, and if any liquid has collected on top, simply pour it off or drain it before mixing.

Delicious Ways to Serve Tzatziki Sauce in Your Daily Cooking

I may or may not have been caught eating this Mediterranean classic with a spoon. All jokes aside, tzatziki is a staple for a reason. It pairs beautifully with just about any meat or vegetable dish that could use a cooling, creamy contrast. Here are a few of my favorite ways to use it:

Kabobs and Gyros: Simply drizzle it right on top! If you want to try something different, try drizzling this sauce over my Karniyarik recipe (aka Turkish Stuffed Eggplant), Greek Yogurt Chicken, Shish Taouk, or Baked Chicken Kabobs, Chicken Shawarma, or serve it with Turkish Kofte.

Sauce for Burgers and Sandwiches: I love using it as a spread for Greek Lamb Burgers (pictured above) or my Chicken Pita Wraps. It adds a creamy contrast and brings everything together.

Vegetables and Vegetable Dishes: A dollop of tzatziki can turn simple roasted eggplant into a delicious appetizer. It’s also a great match for baked zucchini fritters, crispy falafel, or just about any veggie-forward dish you’d serve at a gathering.

With Salads: Tzatziki isn’t just a dip; it makes a fantastic, creamy addition to various salads. I particularly love a dollop alongside or even mixed into my easy Greek salad for an extra layer of freshness.

Grain Bowls: Drizzle it over shawarma chicken bowls (pictured above) or make it part of a DIY Cava bowl. It adds creaminess and brightens the rest of the toppings.

Part of a Meze Platter: Serve it in a bowl as a dip on a large platter along with cheese and crackers, olives, hummus, muhammara, pita bread (or pita chips), and fresh raw vegetables.

Tzatziki Sauce Variations & Substitutions:

Dairy-Free/Vegan Options: To make this vegan or dairy-free, use a neutral-flavored plant-based yogurt. I prefer unflavored cashew yogurt, but coconut or almond milk yogurt can also work. Just make sure it’s unsweetened and as thick as possible for the best consistency.
Herb Variations: You can easily make this creamy tzatziki sauce your own by switching up the herbs. Fresh dill and mint are classic options, but parsley or chives are also great alternatives. No fresh herbs on hand? You can leave them out and still have a delicious dip.
Making it Thinner (like Turkish Cacık): If you have ever been to Turkiye, you’ve probably had cacik, a thinner version of tzatziki. To achieve that texture, simply use plain yogurt instead of Greek yogurt, or stir in about ½ cup of cold water (or more, depending on your preference) until you reach the desired consistency.

FAQs:

How Do You Spell Tzatziki?

The phonetic spelling is /tsaˈtsiːki/. The word for this Greek yogurt cucumber sauce is spelled T-Z-A-T-Z-I-K-I. It is a loanword from Modern Greek, which actually comes from the Turkish word cacık, of unknown origin.

How Do You Pronounce Tzatziki?

So, how do you say Tzatziki? The correct way to pronounce Tzatziki is “tsah-see-key.” Think of the tsah part as how you say “pizza,” without the first two letters.

Can Tzatziki sauce be frozen?

Technically, you can freeze yogurt, but after thawing, it loses its creamy consistency. This is generally true for most savory yogurt-based dressings or sauces. Therefore, I wouldn’t recommend freezing Tzatziki sauce.

Can I use non-fat yogurt?

Yes, you can use any plain yogurt you like. However, I recommend sticking to Greek Yogurt as it is thicker than other yogurt types. The higher the fat content, the more delicious and creamy it would be, but non-fat or low-fat plain yogurt would still do the job.

Do I have to strain the juice of the cucumber?

The correct answer is yes. Some people even go as far as straining yogurt and cucumber in a colander lined with cheesecloth overnight in the fridge. I guess it is because they prefer a thicker consistency. However, in my opinion, the thickness of Tzatziki is a personal preference. If you like yours runny then no need to strain the juices and vice versa.

Do I have to peel the cucumber?

It is a personal preference. I prefer to peel mine as some cucumber skin can be bitter.

Can I substitute sour cream for yogurt?

I don’t usually recommend it, as the flavor and texture are quite different. Sour cream is richer and tangier than yogurt, and it has a higher fat content, which can make the sauce feel heavier than intended.

What can i substitute for greek yogurt in tzatziki sauce?

If you don’t have Greek yogurt, you can use plain (unsweetened) yogurt to make tzatziki. Since it is not as thick as Greek yogurt (also known as strained yogurt), I recommend straining its liquid before use. Simply place it in a fine-mesh strainer lined with cheesecloth and set it in a bowl.

Other Yogurt Sauce Recipes You Might Also Like:

My Yogurt Dill Sauce is bright, herby, and perfect for serving with salmon, baked potatoes, or simple roasted vegetables.
A drizzle of my Greek yogurt salad dressing instantly turns any salad greens into a refreshing, creamy side that goes with just about any meal.
A spoonful of my Yogurt Tahini Sauce adds a creamy, nutty layer to grain bowls, roasted veggies, or just about anything that needs a little something extra.

Balsamic Chicken Marinade

Aysegul Sanford — Wed, 04 Jun 2025 21:44:27 +0000

Whether you’re cooking on the grill, in the oven, or on the stovetop, this versatile marinade transforms everyday chicken breasts (or thighs) into a flavorful, crowd-pleasing meal. Plus, it’s easy to make ahead, perfect for meal prep, and freezer-friendly, making it ideal for busy weeknights or laid-back weekend BBQs.

Key Ingredients for Balsamic Marinade for Chicken

You can find the full list of ingredients for this balsamic vinegar chicken marinade in the recipe card. Below are a few helpful notes to help you make it your own.

Balsamic vinegar: When choosing a balsamic vinegar, follow your taste buds and your budget.

You can use a traditional, aged balsamic from Modena for deeper sweetness and complexity, or a more affordable condiment-grade balsamic vinegar. Both will work beautifully to add that sweet-tangy depth to your chicken.

I would not recommend substituting store-bought balsamic glaze here, as it is already sweet and thickened. As a result, it won’t work the same way in the marinade.

Olive oil: I recommend using a high-quality extra-virgin olive oil here. Its smooth flavor perfectly balances the tangy balsamic vinegar and creamy Dijon mustard, helping the marinade coat the chicken evenly and soak up all those delicious flavors.

Sweetener: While I used honey, other liquid sweeteners such as maple syrup and agave can also be used. If you prefer to use brown sugar instead, be sure to stir it thoroughly so that no grainy sugar particles are left behind.

Garlic: I find that fresh garlic cloves make this recipe shine, but for a milder flavor, you can use ½ teaspoon garlic powder (equivalent to 2 cloves of fresh garlic).

Fresh Herbs: I think chopped fresh thyme pairs beautifully with the tangy-sweet flavors in this balsamic vinaigrette marinade, but if you don’t have fresh thyme, use half the amount of dried thyme instead.

Alternatively, a robust Italian seasoning blend or other fresh (or dried herbs) like rosemary and oregano would also work well in this recipe.

Chicken: While I used skinless and boneless chicken breasts, you can also use skinless and boneless chicken thighs.

How To Make Balsamic Chicken Marinade?

Making this balsamic vinegar marinade for chicken is easy and quick (in fact, the base is very similar to my versatile Lemon Balsamic Salad Dressing). Here are the steps:

Step 1 – Mix the Ingredients: Use a container large enough to comfortably hold two pounds of chicken, ideally one with a tight-fitting lid.

Place the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, thyme, salt, and pepper in the container and whisk until thoroughly combined.

Alternatively, you can use a heavy-duty resealable bag, such as a Ziplock bag (for easy cleanup), and pour marinade over the meat. This is especially ideal if you are making it in larger quantities.

Step 2 – Add the chicken: Place the chicken in the marinade, making sure each piece is fully coated. Cover tightly with the lid and refrigerate.

Step 3 – Let time do the rest: Marinate the chicken in the fridge for at least 30 minutes or, if you have the time, overnight for maximum flavor.

How To Cook Balsamic Marinated Chicken?

What makes this balsamic vinegar-marinated chicken so versatile is that you can cook it in any way you like. During the summer months, I love to fire up the grill, while in cooler weather, I let the oven do the heavy lifting. And when I’m short on time, cooking them quickly on the stovetop makes for an easy and delicious lunch. Here’s how you can do it:

On The Grill:

This is by far my favorite way to cook chicken marinated in balsamic vinegar—the high heat seals in the juices and creates those beautiful charred grill marks. Here’s how I do it:

Step 1 – Prepare the grill: Preheat your grill to medium-high heat (about 425–450°F). Clean the grill grates to ensure there’s no residue from previous grilling sessions. Use a pad of oiled paper towels to thoroughly oil the grates to prevent the chicken from sticking.

Step 2 – Remove the chicken: Take the chicken out of the marinade, letting any excess drip off. This is an important step, as too much marinade can cause flare-ups on the grill.

Step 3 – Grill: Place the chicken breasts on the hot grill and close the lid. Grill for about 6 to 8 minutes per side. A good way to tell when it is time to flip is to gently lift the chicken. If it releases easily from the grill, it is ready to flip. If it is sticking, give it another minute or two. It will release naturally once it is properly seared.

Please note that the timing may vary depending on the thickness of your chicken. Check for doneness by inserting a digital thermometer in the thickest part of the chicken—it should read 165°F.

Step 4 – Rest & Serve: Loosely tent the grilled balsamic-marinated chicken with foil and let it rest for 5–7 minutes, allowing the juices to redistribute before serving.

In The Oven:

When I’m after a more hands-off approach, I let the oven do most of the work for me. Below are the steps:

Step 1 – Preheat the oven: My go-to oven temperature for baking chicken is 425°F (218 °C). I find that any lower, and it takes longer; plus, caramelization happens better at this hotter temperature.

Grab a baking sheet and line it with parchment paper. This helps with cleanup later, but if you prefer a more caramelized, slightly sticky exterior, you can skip using it.

Step 2 – Arrange: Place the chicken breasts on the sheet pan. Just like with the grilling method, it is important to let any excess marinade drip off first. Otherwise, it will steam instead of roast, and you will miss out on that beautiful caramelized crust.

Step 3 – Roast: Let the oven do its magic for 20 to 22 minutes, keeping in mind that the exact timing will depend on the thickness of your chicken pieces. Rotate the pan halfway through for even roasting.

Again, the best way to check for doneness is by inserting a digital thermometer into the thickest part of the chicken and ensuring that it registers 165°F (74°C).

Step 4 – Rest & Serve: Remove from the oven, cover loosely with foil (or parchment paper) and let it rest 5-10 minutes before serving.

On The Stove Top:

I usually cook it on the stove when I am preparing my balsamic marinated chicken for lunch, to serve with a quick salad or rice on the side. Here’s how:

Step 1 – Heat your skillet: Heat 1 tablespoon of oil in a large (10–12 inch) skillet over medium-high heat.

Pro Tip: It is essential that the skillet is shimmering hot before adding the chicken. A properly heated skillet ensures the chicken sears immediately, creating a flavorful crust and preventing it from sticking to the pan.

Step 2 – Add the chicken: Place the chicken breasts in the pan, making sure to (1) let the excess marinade drip off first and (2) avoid overcrowding the skillet. Giving the chicken enough space helps it sear and brown properly rather than steaming.

Step 3 – Cook: Let the chicken cook for 5 to 7 minutes on each side. Similar to the grilling method, if the chicken releases easily when you try to flip it, it is ready to be turned. If not, give it a few more minutes to develop a nice sear.

Use a digital thermometer to check doneness.

Step 4 – Rest and serve: Transfer the now-cooked chicken to a plate, cover with foil and let it rest for 5-10 minutes before serving.

How To Store, Freeze, and Thaw?

My favorite thing about this balsamic marinade recipe is that you can make a batch in minutes and have it ready to cook at a moment’s notice.

It also freezes beautifully, making it perfect for those busy days when you need a quick and flavorful meal.

Storage and reheating: The leftover cooked or grilled balsamic-marinated chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in a low-temp oven (300 degrees F) for 10 minutes or until it is heated through, being careful not to overcook and dry it out.

Freezing: If you prefer to freeze, I recommend freezing the raw chicken in the marinade instead of cooking it first. Simply place the chicken and marinade in a freezer-safe bag or container, removing as much air as possible to help prevent any ice crystals from forming. It will keep well in the freezer for up to 3 months.

Thawing: Remove the frozen chicken and marinade from the freezer and let them thaw in the fridge overnight.

Expert Tips:

While marinating chicken in this balsamic vinegar marinade is a straightforward process, there are a few key points to consider for optimal results.

Marinating time: I find that the ideal marinating time is between 30 minutes and 12 hours, maximum. Balsamic vinegar, as an acidic ingredient, helps break down the muscle fibers in the chicken, making it more tender and juicy.
However, any longer than that and the acidity can start to break down the chicken too much, especially with lean cuts like chicken breasts, leading to a mushy texture.
Take the chicken out of the fridge 15-30 minutes before cooking: While it may sound like an extra step, letting the chicken come close to room temperature helps it cook evenly. If you put cold chicken directly into a hot pan, grill, or oven, the outside will start cooking quickly while the inside remains cold.
Save some of the marinade: Before adding the chicken, save a few tablespoons of the marinade to use for a light brushing at the end. I especially recommend this when you’re grilling. It adds a beautiful finishing touch, keeping the chicken juicy and glossy all at the same time.
Safety First: Discard any marinade that came in contact with raw chicken once you’re done with it. This helps prevent any foodborne illnesses or salmonella contamination.
Large Chicken Breasts: If you’re using very large chicken breasts, I recommend cutting them in half lengthwise or pounding them with a meat mallet to an even thickness. This not only shortens the cooking time but also helps them cook more evenly.

FAQs

How long can you marinate chicken in balsamic vinegar?

I recommend marinating the chicken for at least 30 minutes or up to 12 hours in the refrigerator.

Why did my balsamic chicken burn on the grill?

Balsamic marinated chicken can potentially burn if the grill is too hot or if you use too much sugar in the marinade.

Do I need to rinse the marinade off the chicken before grilling?

No, you do not. Just let the excess marinade drip off before cooking.

Pairing Suggestions with Balsamic Chicken

Starches: Pair it with my Seasoned Quinoa for a light meal, or turn it into a feast with Yukon Gold Mashed Potatoes.

Salads: During the summer months, when I need something quick and easy to serve with grilled balsamic chicken, I usually go for my 5 Bean Salad or Greek Cucumber Salad.

Vegetables: If you’re after a low-carb dinner, serve your balsamic marinated chicken with a side of my Garlic and Butter Green Beans or Sauteed Asparagus.

Make it a dinner: Try my Grilled Caprese Chicken, where I use this marinade and then grill the chicken with sliced fresh mozzarella for an easy summer dinner.

Other Chicken Marinade Recipes You Might Like:

If you enjoyed this recipe, I think you might also:

Enjoy my Yogurt Chicken Marinade. Similar to vinegar-based marinades, the lactic acid in yogurt gently tenderizes the meat, keeping it just as juicy and flavorful.
Like my Mediterranean Chicken Marinade recipe, it embodies the characteristics of the Mediterranean diet with fresh lemon juice, olive oil, and fresh herbs. And you only need 15 minutes of marinating time for the most succulent chicken recipe.

Photos by Tanya Pilgrim.

Balsamic Chicken Marinade Recipe

This easy balsamic chicken marinade comes together in minutes using simple pantry staples. It’s perfect for grilling, baking, or pan-searing, and it leaves your chicken tender, juicy, and full of rich, tangy-sweet flavor.

Course Chicken

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Resting time 30

Total Time 55

Servings servings

Calories 426kcal

Author Aysegul Sanford

Ingredients

½ cup balsamic vinegar
¼ cup olive oil plus more for cooking and for grill grates
1 tablespoon honey
1 teaspoon Dijon mustard
2 cloves minced garlic
1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
2 lbs boneless skinless chicken breasts 6-8 oz each / or thighs

Instructions

To Make The Marinade:

In a large container with a lid, whisk together ½ cup balsamic vinegar, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 cloves of minced garlic, 1 teaspoon chopped thyme, 1 teaspoon Kosher salt, and ½ teaspoon black pepper until combined.
Place the chicken in the container and ensure it is thoroughly coated with the marinade.
Cover it with the lid and refrigerate for 30 minutes or overnight.
When ready to cook, remove it from the fridge 10-15 minutes before you are prepared to cook.

To Cook on the Grill:

Preheat a gas grill to medium-high heat (450°F/232°C). Clean grill grates and brush them with vegetable oil.
Remove the chicken from the marinade, letting excess liquid drip off as much as possible, and place on the grill.
Grill for 6-8 minutes per side (the timing would change depending on the thickness of your chicken breasts) or until the thickest part of a chicken breast registers 165°F (74°C) when inserted with a meat thermometer.
Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.

To Cook in the Oven:

Preheat the oven to 425°F/218°C. Line a sheet pan with parchment paper and set it aside.
Place the chicken breasts on the sheet pan and bake for 20-22 minutes, or until the internal temperature reaches 165°F / 74°C.
Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.

To Cook on the Stove:

Heat 1 tablespoon of olive oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
When it is simmering hot, place the chicken breasts in the skillet, making sure not to overcrowd the pan.
Cook, turning once until they are fully cooked, 12-15 minutes, or until a digital thermometer inserted in the center of a breast registers 165°F /74°C.
Remove the chicken breasts from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.

Notes

Yields: This recipe makes about ¾ cups of balsamic vinegar chicken marinade, enough for marinating 2 pounds of chicken which is good for 4 servings. The nutritional values listed below are per serving.
Let the excess marinade drip off: Regardless of the cooking method you are using, take the time to let the excess marinade drip off before cooking. This is an essential step for achieving perfectly cooked and lightly caramelized balsamic chicken, rather than burned or steamed chicken.
Storage and Reheating: Leftover cooked or grilled chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F / 149°C) for 10 minutes or so until it is warmed to your liking.
Freezing & Thawing: You can freeze raw chicken in marinade in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before cooking.

Nutrition

Mediterranean Chicken Marinade

Aysegul Sanford — Wed, 04 Jun 2025 21:37:35 +0000

Inspired by my Turkish roots and my mom’s love for bold, homemade flavors, this marinade is truly foolproof. No more bottled dressings or long waits needed. Just real, simple ingredients that deliver mouthwatering results with minimal effort.

Whether you’re firing up the grill, roasting in the oven, or searing on the stovetop, my marinade for Mediterranean chicken guarantees tender, delicious chicken that’s perfect for meal prep or a fast, flavorful dinner.

Key Ingredients – Building Blocks of Flavor

The beauty of this chicken marinade is that it is made with everyday ingredients you likely already have in your pantry. You can find the complete list of ingredients in the recipe card below. Below are some helpful ingredient notes.

Olive Oil: I recommend using extra-virgin olive oil, which is the purest and least processed type of olive oil. Look for a brand that offers fruity flavors with balanced bitterness and a slight peppery finish.

Lemon zest: The zest of a lemon is essential for delivering the distinctive lemony flavors that Mediterranean chicken marinade recipes are known for. Keep in mind that zesting the lemon is much easier before juicing it, so zest first, then juice.

Fresh lemon juice: No bottled supermarket juice here. Take the time to juice fresh lemons as freshness is key to a bright, zesty flavor.

Garlic: For the most potent flavor, I recommend using 3 minced fresh garlic cloves. For a milder garlic flavor, feel free to use garlic powder.

Mustard: I prefer Dijon mustard for its smooth tanginess, which brings the marinade together beautifully. However, grainy mustard can also be a great choice, adding a bit of texture and richness.

Fresh herbs: For the most authentic Mediterranean chicken marinade, I used fresh oregano, chopped just before adding it to the mix. Fresh rosemary, thyme, or even parsley (for a milder flavor) also work well in this recipe. If you’re using dried herbs instead, they’re more concentrated, so use about half the amount of fresh to avoid overpowering the marinade.

Seasoning: While I used basic salt and pepper for seasoning my marinade, you can use your favorite seasoning blends or spices from your cabinet. I particularly like my Mediterranean spice blend, also known as Baharat Spice Mix, for its continuation of Mediterranean flavors.

Chicken: I tested this recipe both with skinless and boneless chicken breasts and thighs, and they both worked beautifully. However, I think this is an all-purpose chicken marinade that would work with any cut of chicken.

How to Make Mediterranean Chicken Marinade?

Making this chicken marinade is quick and easy (in fact, the base is very similar to my versatile Mediterranean Salad Dressing). While the steps are pretty straightforward, there are a few things to keep in mind. Below are the steps to follow:

Step 1 – Mix the Ingredients: Grab a large container with a tight-fitting lid (big enough to hold 2 pounds of chicken).

Combine the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, oregano, and a good pinch of salt and pepper. Whisk until everything is combined.

Alternatively, you can use a heavy-duty resealable ziplock bag, which makes cleanup easy and is especially handy if you’re doubling or tripling the marinade.

Step 2 – Add the chicken: Place the chicken breasts in the marinade, making sure each piece is fully coated. Cover tightly with the lid.

Step 3 – Let it rest: Let the chicken marinate on the kitchen counter for 15 to 30 minutes.

Pro Tip: Due to the amount of lemon juice we’re using, marinating for longer can cause the chicken to start “cooking” in the acid, which can result in a slightly rubbery texture and an overpowering lemony flavor once cooked.

How to Cook Mediterranean Marinated Chicken?

In addition to being a quick marinade that only needs 15 minutes, you can cook your Mediterranean marinated chicken any way you like. While grilling is my favorite method for this chicken recipe, I also love roasting it in the oven for a hands-off approach. And when I need a quick sear, I turn to the stovetop.

Below, you’ll find my tips and how I use each cooking method.

On The Grill:

This is one of my favorite grilled chicken marinade recipes because as soon as the chicken hits the hot grill, the tangy juices lock in the flavors, and you get those beautiful grill marks. Here’s how I do it:

Step 1 – Heat Up the Grill: Start by preheating your grill to a medium-high heat about 425–450°F (218-232 °C). Give the grates a good scrub to remove any lingering bits from past cooks, then lightly oil them with a paper towel pad dipped in oil. This keeps the chicken from sticking and makes for easy flipping.

Step 2 – Prep the Chicken: Take the marinated Mediterranean chicken out of the marinade, letting any extra drip off. Too much marinade can cause flare-ups or uneven cooking, so this step is worth taking the extra time to do it right.

Step 3 – Grill Away: Place the chicken on the hot grill and close the lid. Grill for 6 to 8 minutes per side. You’ll know it’s ready to flip when it naturally releases from the grill. If it sticks, give it another minute. Patience here pays off!

Use a digital thermometer to check for doneness; you’re aiming for 165°F (74°C) in the thickest part.

Step 4 – Rest and Enjoy: Once the chicken is grilled, transfer it to a platter, cover it loosely with foil, and let it rest for 5–7 minutes. This brief pause allows the juices to settle back into the meat, ensuring every bite is juicy and full of Mediterranean flavor.

In the Oven:

When I’m in the mood for a more hands-off approach, I let the oven do all the work.

Oven-roasting helps lock in moisture and ensures the meat cooks through gently and evenly, which is something you don’t always get with quicker, high-heat methods.

Step 1 – Preheat the Oven: Heat your oven to 425°F (218°C). This temperature is ideal for roasting chicken because it cooks quickly, helping the chicken stay juicy and flavorful. Line a baking sheet with parchment paper for easy cleanup, or skip the parchment if you prefer a slightly crispier exterior.

Step 2 – Arrange the Chicken: Place the chicken breasts on the sheet pan, making sure to let any excess marinade drip off first. This prevents the chicken from steaming and helps it roast to a golden perfection.

Step 3 – Roast: Bake the chicken for 20 to 22 minutes, rotating the pan halfway through for even cooking. Keep in mind that the exact timing will depend on the thickness of your chicken. Check for doneness with a meat thermometer. It should register 165°F (74°C) when inserted in the thickest part of a chicken breast.

Step 4 – Rest and Serve: Remove the chicken from the oven, cover loosely with foil (or parchment paper), and let it rest for 5-10 minutes before slicing and serving.

On the Stovetop:

I often turn to the stovetop when I want to get a quick sear for lunch or an easy dinner.

Step 1 – Heat Your Skillet: In a large skillet (10–12 inch), heat 1 tablespoon of olive oil over medium-high heat. You can also use a cast iron skillet if you prefer.
Pro Tip: Wait until the oil is shimmering hot before adding the chicken—this ensures a flavorful sear and prevents the chicken from sticking.

Step 2 – Add the Chicken: Place the marinated chicken breasts into the pan, shaking off any excess marinade first. Avoid overcrowding the pan to give the chicken space to sear properly.

Step 3 – Cook: Let the chicken cook for about 5 to 7 minutes on each side. If the chicken releases easily when you try to flip it, it’s ready; otherwise, let it cook a bit longer to develop that beautiful crust. Use a digital thermometer to check that the thickest part of the chicken reaches 165°F (74°C).

Step 4 – Rest and Serve: Transfer the cooked chicken to a plate, cover it with foil, and let it rest for 5-10 minutes to allow the juices to redistribute.

Expert Tips for the Best Mediterranean Chicken

While this recipe is straightforward and doesn’t involve any fancy steps, there are a few key points to keep in mind for optimal results. Here are some of the helpful insights I picked up while testing this recipe:

Reserve Some Marinade: It’s a good idea to set aside a few tablespoons of the marinade before adding the chicken. I love to use this reserved portion to brush over the grilled or cooked chicken at the end for a glossy finish.
Toss the Marinade: After marinating the chicken, discard any leftover marinade. This helps prevent the risk of spreading harmful bacteria, such as Salmonella.
Don’t Marinate for Too Long: Through testing, I found that the sweet spot for this lemon and olive oil chicken marinade is 15 to 30 minutes. Marinating longer can cause the chicken to become rubbery, so stick to the recommended time.
Cooking Times Vary: The cooking times in the recipe card are based on chicken breasts. If you’re using other cuts, such as chicken thighs, keep in mind that they may take a bit longer to cook. The foolproof way to check doneness is with a digital meat thermometer.
Pound the Chicken Breasts: I used chicken breasts that were around 6–8 ounces, which is considered a normal size. If yours are larger or thicker, use a meat mallet to pound them to an even thickness, which ensures even cooking and juicy results.
Garnish for Presentation: For an extra-special presentation, serve your Mediterranean chicken with slices of fresh lemon and a sprinkle of fresh herbs.

Storage and Freezing Tips

Storage and reheating: You can store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F/149 °C) for 5-10 minutes, or until warmed to your liking.

Freezing: While freezing does slow down the effects of the acidic lemon in the marinade, it doesn’t completely stop it. As a result, when the chicken is thawed and cooked, it can end up rubbery and mushy. For that reason, I don’t recommend freezing the raw chicken in the marinade.

What to Serve with Mediterranean Chicken?

What I love most about this recipe is its versatility, transforming your marinated Mediterranean chicken into an impressive feast with endless pairing options to suit any crowd. Here are a few of my favorite ways to round out the meal:

Salads: Keep things fresh and light with salads that highlight Mediterranean flavors. My creamy yogurt cucumber salad or Greek salad are both low-carb, crisp, and refreshing recipes that pair perfectly with this chicken. If you’re after a vibrant splash of color, my Red Cabbage and Carrot Slaw adds a satisfying crunch and a pop of color.
Pilafs: For a more substantial meal or to incorporate into your weekly meal prep, pair your chicken with Mediterranean classics like my Bulgur Wheat Pilaf or Mediterranean Rice with Vermicelli. These cozy sides bring a warm, hearty balance to the lemony chicken.
Pasta: Looking for a comforting plate? Slice your chicken and serve it over or alongside my Garlic Butter Spaghetti or Lemon Ricotta Spinach Pasta for a delicious, easy-to-make dinner.
Sauce: Add an extra layer of Mediterranean flavor with classic sauces like my Tzatziki sauce or yoghurt tahini sauce. They’re creamy, cooling, and the perfect finish for this juicy chicken.

FAQs

Can I use this marinade for other proteins?

Yes! This Mediterranean marinade recipe is a great all-purpose option that works beautifully with seafood (like shrimp or salmon) and lamb.

Do I need to pat the chicken dry before marinating?

Patting the chicken dry does help the marinade stick better and more evenly coat the meat, but it will still work well if you skip this step.

Can I use the leftover marinade as a sauce?

No. Since the marinade has come into contact with raw chicken, it’s not safe to use as a sauce. Instead, if you’d like to brush it on the cooked chicken for extra flavor, set aside some marinade before adding the raw chicken.

How can I prevent my chicken from drying out?

Use a digital meat thermometer to make sure you don’t overcook the chicken. Once it reaches an internal temperature of 165°F (74°C), take it off the heat. Also, don’t skip the resting step because letting the chicken rest before slicing helps the juices settle back in, keeping every bite tender and juicy.

Other Chicken Marinade Recipes You Might Also Like

If you prefer a yogurt-based marinade that still captures those Mediterranean flavors, try my Yogurt Chicken Marinade. It’s creamy and packed with herbs.
For a more robust, vinegar-forward flavor, my Balsamic Vinegar Chicken Marinade is a fantastic option with its sweet and tangy notes.

Photos by Tanya Pilgrim

Mediterranean Chicken Marinade Recipe

This Mediterranean Chicken Marinade is a quick 15-minute marinade that infuses chicken with fresh, vibrant flavors. Made with basic ingredients, this foolproof recipe guarantees juicy, flavorful chicken that can be cooked on the grill, in the oven, or on the stovetop.

Course Chicken Recipes

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5

Cook Time 20

Marinading Time 15

Total Time 40

Servings servings

Calories 430kcal

Author Aysegul Sanford

Ingredients

⅓ cup olive oil
1 teaspoon lemon zest
⅓ cup lemon juice
3 cloves garlic minced
1 teaspoon Dijon mustard
1 tablespoon fresh oregano chopped or 2 tsp dried plus more as garnish
1 teaspoon kosher salt
½ teaspoon black pepper
2 lbs chicken breasts boneless & skinless (6-8 oz each) or chicken thighs

Instructions

To make the marinade:

In a large bowl, whisk together ⅓ cup olive oil, 1 teaspoon lemon zest, ⅓ cup lemon juice, 3 cloves of minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 teaspoon kosher salt, and ½ teaspoon black pepper until fully combined.
Add the chicken into the bowl, making sure it’s fully coated with the marinade.
Cover with the lid and refrigerate for 15 minutes or up to 30 minutes.

To Cook on the Grill:

Preheat a gas grill to medium-high heat (about 450°F/232 °C). Clean grill grates and brush lightly with oil.
Remove chicken from the marinade, letting excess drip off, and place on the grill.
Grill for 6-8 minutes per side, or until a digital thermometer inserted into the thickest part registers 165°F (74°C)
Transfer the now-cooked chicken to a plate, cover with aluminum foil, and let rest for 5-7 minutes before serving.

To Cook in the Oven:

Preheat oven to 425°F/218°C. Line a sheet pan with parchment paper.
Place chicken breasts on the prepared sheet pan. Bake for 20-22 minutes, or until a digital thermometer registers 165°F (74°C)
Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5 minutes before slicing and serving.

To Cook on the Stove:

Heat 1 tablespoon of olive oil in a large skillet (10- or 12-inch cast-iron skillet or grill pan) over medium-high heat.
Once the oil is hot and shimmering, place chicken breasts in the skillet, making sure not to overcrowd the pan. You may have to cook them in batches.
Cook, turning once, for 12-15 minutes, or until a digital thermometer inserted into the thickest part of the breast registers 165°F (74°C)
Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5-10 minutes before serving.

Notes

Yields: This recipe makes about ⅔ cup of marinade, enough for 2 pounds of chicken breasts, which is ideal for 4 servings. The nutritional information below is calculated per serving.
Drip off the excess marinade: Take a moment to let any extra marinade drip off before cooking. This is especially important if you’re grilling to prevent flare-ups.
Storage: Cooked marinated chicken can be stored in the fridge for up to 3 days. You can reheat it in a low-heat oven (300°F/ 149 °C) for 5-10 minutes or until it is warmed through.
Freezing: I do not recommend freezing raw chicken in this marinade. The acid in the lemon juice will continue to break down the chicken (similar to ceviche), leading to a rubbery texture when cooked.

Nutrition

Schug Sauce

Aysegul Sanford — Fri, 25 Apr 2025 16:41:34 +0000

What You Need to Know in a Nutshell?

What is Schug? Also known as skhug, zhug, s’hug, zhoug, zoug, schugg, or by its Arabic name sahawiq, schug is actually its Hebrew name. This vibrant and spicy condiment is made from fresh herbs, chili peppers, garlic, and spices. Originating from Yemen, think of it as the Middle Eastern counterpart to chimichurri or salsa verde. It’s a staple in Israeli shawarma and falafel stands, and for us home cooks, it’s perfect for spooning over grain bowls, grilled meats, roasted vegetables, or swirling into hummus and soups.
Spice levels are adjustable: Authentic schug brings the heat, but you can dial it down by removing more of the pepper seeds or reducing the number of chilies used. Want it fiery? Keep the seeds.
Stores and freezes well: Green schug keeps fresh in the fridge for up to a week in an airtight container. For extended storage, freeze the cubes in ice cube trays, then transfer them to a freezer-safe container. This makes it super easy to grab just what you need, whether it’s a single spoonful or more.
Green, Red, and Brown Varieties: While this recipe is for the most common, green schug, made with green chili peppers like jalapeños and serranos, there are also red schug (made with dried red chilies) and brown schug (made with tomatoes).

How to Make Schug Sauce?

This shug sauce recipe comes together quickly in a food processor and keeps well in the fridge or freezer. Let’s walk through it step-by-step.

Gather your ingredients: You’ll find the complete list of skhug ingredients in the recipe card below. Below are a few helpful notes:
- Peppers: I like to use a combination of green peppers like jalapenos and serranos—together they add a layered, more complex heat and flavor to the sauce. However, if you only have one type on hand, either pepper will still give you a delicious result.
- Fresh Herbs: While schug is often called a spicy cilantro sauce, I find that a mix of fresh parsley and cilantro gives it a more balanced, herbaceous flavor. That said, if cilantro isn’t your thing, feel free to use an equal amount of fresh parsley instead.
- Optional Add-Ins: Depending on the region, some schug recipes include extra spices for added complexity. You can try adding a pinch of ground cardamom, caraway seeds, or a small amount of red pepper flakes if you want to bump up the heat even more.

Pulse the peppers: Add the seeded jalapeno and serrano peppers to your food processor. Pulse about 10 times, scraping the sides halfway through to ensure even chopping.

Add the herbs and spices: Toss in the cilantro, parsley, garlic, ground cumin, ground coriander, lemon juice, lemon zest, salt, and pepper. Blend until you get a coarse, pesto-like texture, stopping to scrape the sides as needed.

Drizzle in the olive oil: With the processor running, slowly pour in the olive oil. You want the texture to be saucy but still textured.
Taste and adjust: Give your green schug sauce a taste and tweak the salt, lemon juice, or spice to your liking.
Store or freeze: Transfer to an airtight container and refrigerate for up to 5 days. Or freeze in portions using ice cube trays for later use.

Expert Tips

Keep the stems on: No need to pick off all the leaves—both cilantro and parsley stems are tender and full of flavor. They blend right in and actually add to the sauce’s vibrant, herbaceous taste.
Texture: Stop blending once you reach a pesto-like texture—overprocessing it can turn it into an herb puree.
Using mortar and pestle: While the food processor is a great time-saver, if you’ve got a little extra time and a mortar and pestle, it’s worth trying the traditional way. Start by grinding whole spices, such as cumin and coriander. For even more flavor, you can toast them in a dry skillet for a minute until fragrant before grinding. Then add the garlic, lemon juice, lemon zest, and salt to create a flavorful paste. Next, add the fresh herbs and green chilies, pounding until you reach a chunky paste. Finally, slowly drizzle in the olive oil while mixing to bring everything together into a smooth, spoonable sauce.
Wear gloves: Since this Israeli schug is made with hot peppers like jalapeños and serranos, it’s a good idea to wear gloves while handling them, especially if you’re sensitive to spice or tend to touch your face while cooking.
Schug replacement: Wondering what to use instead of schug in a recipe? While the flavor profiles are quite different, you can use chimichurri, salsa verde, or even pesto as a substitute in a pinch.

Serving Suggestions

One of the best things about this spicy schug is its versatility. It can totally transform a simple dish into something exciting and flavorful. If you’re wondering where to start, here are a few of my favorite ways to use it— any place you’d typically use a punchy green sauce, schug fits right in.

Grain Bowls: I love spooning this Yemenite hot sauce over my Homemade CAVA Bowl—it adds a zesty flavor that ties everything together. It’s even better when paired with other Middle Eastern condiments like Harissa and Tzatziki.
Hummus: Whether you’re making a classic batch or going with something a little different, like Roasted Carrot Hummus, the spicy kick and fresh herbs swirled right in add an extra layer of flavor. Serve it with some warm Pita Bread on the side, and you’ve got a snack that everyone will love.
Meat Dishes: Schug pairs beautifully with richly seasoned dishes from the Mediterranean and the Middle East. It’s especially good with Shish Tawook, Beef Shawarma, or Grilled Harissa Chicken—adding a fresh, spicy contrast that lifts all those bold flavors.
Eggs: A spoonful stirred into your scrambled eggs in the morning or drizzled over poached eggs is a game changer. If you like savory breakfasts, try it on top of my çilbir, also known as Turkish poached eggs with yogurt. It brings just the right amount of heat to balance out the creaminess.

Other Green Sauces You Might Like:

If you try this schug sauce and bring the bold flavors of the Middle East to your home, I’d love to hear how it turned out! Leaving a rating and a comment below is a great way to support the site and helps others who are thinking about making it. And if you snap a photo, be sure to tag it on Instagram with #foolproofeats—I’d love to see and share your creations with the Foolproof Living community.

Photos by Tanya Pilgrim.

Schug Recipe

This bold and herb-packed green sauce is a staple Middle Eastern condiment with roots in Yemenite cuisine. Made with fresh herbs, chili peppers, and spices, it's perfect for adding a spicy kick to grain bowls, grilled vegetables, and meats, or even hummus.

Course Condiment/Sauce

Cuisine Middle Eastern

Diet Vegan

Prep Time 10

Total Time 10

Servings cups

Calories 304kcal

Author Aysegul Sanford

Ingredients

7 jalapeno peppers stems and seeds removed (98 g.)
2 serrano peppers stems and seeds removed (12 g.)
2 cups fresh cilantro with stems and loosely packed
2 cups fresh flat leaf parsley with stems and loosely packed
4 garlic cloves roughly chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
6 tablespoons lemon juice
1 teaspoon lemon zest from one large lemon
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ cup extra virgin olive oil

Instructions

Place both the jalapeno and serrano peppers in the bowl of the food processor and pulse 10 times, scraping down the sides of the bowl halfway through.
Add cilantro, parsley, garlic, cumin, coriander, lemon juice, lemon zest, salt and pepper and process until all ingredients resemble a “chunky” blend. Again, stop and scrape down the sides a few times to ensure that everything is processed evenly.
While the food processor is still running, slowly drizzle in the olive oil until you reach your desired consistency. It should (almost) resemble a pesto-like texture.
Taste for seasoning and adjust the amount of seasoning, lemon juice, and spices as needed.
Refrigerate in an airtight container in the fridge for up to a week (be sure to stir before using it) or spoon it into an ice cube tray and freeze for up to 3 months.

Notes

Yields: This recipe makes about ~ 2 cups of green schug sauce. The nutrition information below is per cup.
Size of the peppers: I used seven medium-sized jalapenos, which were about 3.5 ounces (98g). If yours are smaller or larger, adjust the number of peppers accordingly.
Remove the seeds (or not): You can adjust the spice levels by removing or keeping the seeds of the peppers.
Olive oil solidifies in the fridge: It’s normal for the olive oil in schug to firm up when chilled. Just let it sit at room temperature for a few minutes before serving, and it will return to its smooth, spoonable consistency.

Nutrition

Mint Chimichurri

Aysegul Sanford — Fri, 07 Mar 2025 16:28:39 +0000

My chimichurri with mint is also a playful alternative to my other mint sauces—Lamb Mint Sauce and Yogurt Mint Sauce. Serve them with lamb, seafood, steak, and more!

Ingredients and Substitutions

The fresh, crisp flavor of my mint chimichurri recipe is all thanks to these fresh ingredients that you can find at your local grocer, farmer’s market, or in your garden.

Fresh mint leaves: We will be using only the leaves for my mint chimichurri sauce, as I find the stems to be too “woodsy” in flavor to include.
Fresh parsley leaves: While I prefer to use only the leaves of the parsley, if you can chop it all very finely, feel free to include the stems as well.
Red chili pepper: Traditional chimichurri sauce uses red chili peppers, but you’re welcome to swap them out with ¼ teaspoon of red pepper flakes, if that’s what you have available. Or, if you’d like to up the heat, you can also try using serrano or jalapeno peppers instead.
Fresh garlic cloves: Garlic is a big part of the classic recipe, and the fresh cloves add a bold spiciness that you won’t want to skimp on.
Vinegar: In Argentina, chimichurri sauce is always made using red wine vinegar. If you don’t have any on hand, you are welcome to swap in white wine vinegar. Another non-traditional option for the acid in this chimichurri sauce with mint that works, too, is lime juice.
Seasonings: With so many fresh herbs, the only additional seasonings needed are Kosher salt and black pepper.
Extra virgin olive oil: I recommend a good extra-virgin olive oil since this isn’t being cooked (unless you end up using it as a marinade), and the flavor will really shine through.
Shallot (optional): The traditional chimichurri sauce does not use shallots, but you can add a finely chopped shallot, especially if you plan on using this as a salad dressing.

How to make Mint Chimichurri?

You can chop the ingredients of this simple sauce by hand, or use a food processor. I personally prefer the rough traditional hand-chop method, but a few quick pulses of the processor do the trick, too. Here are the simple steps to throw it all together:

In a medium-sized bowl, combine your finely chopped fresh mint and parsley leaves, chopped small red chili pepper, minced garlic cloves, red wine vinegar, Kosher salt, ground black pepper, and extra virgin olive oil.
Mix to combine, taste for seasoning, and add more if necessary before serving.

How To Store and Freeze?

This is an excellent make-ahead condiment that stores well. Here’s how I do it:

Storage: You can store your mint chimichurri in an airtight container in the fridge for up to 4 days.
Freezer: Freezing is a fantastic way to enjoy recipes with mint sauce for months to come. Simply pour your chimichurri sauce into an ice cube tray and freeze it. Once frozen, place the chimichurri cubes in a freezer bag and take out a cube to enjoy whenever needed.

Serving Suggestions

This multi-purpose sauce can be used to add a cool burst of flavor to an array of dishes. Whether it’s enjoyed as a sauce, marinade, condiment, or dressing, these are some of my top choices to pair it with:

With Lamb: Mint and lamb are such a classic flavor combination. This mint chimichurri sauce is excellent with any of my lamb recipes but I particularly like serving it as a sauce for my Leg of Lamb and Rack of Lamb.
Seafood: Mint sauces like this pair beautifully with seafood dishes. Drizzle a generous spoon over Grilled Shrimp or Grilled Salmon for a refreshing and bright finish.
Roasted Veggies: Savory veggies fresh out of the oven shine with a splash of chimichurri sauce with mint. I love pairing it with my Baked Eggplant and Roasted Asparagus, especially when I serve them with meat dishes.
Salad Dressing: Mint chimichurri can perk up your homemade salad dressing for an unexpected taste that perks up any boring salad. Try adding a few tablespoons to either my Lemon Vinaigrette or my Yogurt Salad Dressing.

Other Recipes with Fresh Mint

Quinoa Tabouli
Turkish Tabbouleh (made with bulgur wheat)

If you make your own Mint Chimichurri recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photography by Tanya Pilgrim.

Mint Chimichurri Recipe

A classic chimichurri with a mint twist, this play on the traditional Argentinean herb sauce comes together in about 5 minutes with everyday ingredients. It complements beautifully with any lamb, seafood, and veggie dishes.

Course Condiment/Sauce

Cuisine Argentina

Diet Gluten Free, Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 177kcal

Author Aysegul Sanford

Ingredients

1 cup fresh mint leaves finely chopped
1 cup fresh parsley leaves finely chopped
1 small red chili pepper deseeded and chopped, or ½ teaspoon red pepper flakes
3 garlic cloves minced
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup extra virgin olive oil

Instructions

Place 1 cup of finely chopped fresh mint leaves, 1 cup of finely chopped fresh parsley leaves, 1 chopped small red chili pepper, 3 minced garlic cloves, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ⅓ cup extra virgin olive oil in a medium-sized bowl.
Mix to combine, taste for seasoning, and add more if necessary before serving.

Notes

Yields: This recipe makes ~ 2/3 cups of mint chimichurri sauce that is ideal for 4-6 servings.
Using a food processor: While I chopped the herbs by hand, you can certainly use a food processor if you want to make it quicker.
- Storage: You can store it in an airtight container for up to 4 days. The green color of the chimichurri gets darker as it sits, which is normal.
Freezing: Place it in ice cubes and freeze overnight. Store the frozen cubes in an airtight container in individual portions.

Nutrition

Turkey Gravy with Drippings

Aysegul Sanford — Sat, 09 Nov 2024 15:46:50 +0000

Ingredients

All you need is 4 ingredients, along with the turkey drippings for gravy. Here are the ingredients we need to make turkey gravy out of drippings:

Juices leftover (aka liquid gold): Use the drippings from the pan after roasting your turkey. Since we used aromatics in our herb-roasted turkey, these drippings are super flavorful. However, you can use the drippings from any turkey recipe by following this recipe.
Chicken or turkey stock: I recommend Homemade Chicken Stock (or store bought) instead of turkey stock since it is lighter and provides a cleaner flavor. However, both options would work.
Unsalted butter: I prefer to use unsalted butter to control the amount of salt in the gravy. However, you can use salted butter as well. Just be sure to taste it and salt it (if needed) after the gravy is thickened.
All-purpose flour: All-purpose flour is the thickening agent. If you want a gluten-free gravy, use a 1:1 gluten-free flour blend.
Turkey Gravy Seasoning: The best way to season turkey gravy is with fresh herbs, including fresh thyme and parsley. You can add additional herbs like fresh rosemary or fresh sage as well. If you prefer dried spices, use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

How to Make Turkey Gravy From Drippings?

This gravy with turkey drippings recipe comes together in a few steps. I assure you, you’ll have a flavorful, smooth gravy that enhances your turkey and adds a delicious touch to everything on your Thanksgiving plate. Here are the step-by-step instructions:

Remove the veggies: While the turkey rests, remove the large pieces of vegetables (onions, celery, carrots) in the roasting pan with a slotted spoon.
Strain the juices: Strain the juices from the pan into a gravy separator or through a fine mesh strainer into a glass measuring cup.
Remove the fat: Using a spoon, remove the top fat layer as much as possible. You should end up with about 1 to 2 cups of liquid. Add chicken stock to ensure you have 3 cups of liquid.

Make the roux: Set the now empty roasting pan over medium heat. Melt the butter, then add the flour, mixing with a wooden spoon until the flour is cooked and lightly browned, about 3-5 minutes.
Add the turkey drippings: Slowly pour the separated juices into the flour mixture while constantly whisking. Bring to a boil and continue whisking constantly until thick, about 7-10 minutes. If needed, add more stock to adjust to your desired consistency.
Add seasonings: Sprinkle in thyme, parsley, Kosher salt, and black pepper. Taste for seasoning and adjust if necessary. If you have one, place it in a gravy boat and serve with turkey on the side.

How to Store, Freeze, and Reheat Leftovers?

Turkey pan gravy is one of those Thanksgiving must-haves you will want the day of, as well as to enjoy all your leftovers. Since we don’t want any of this delicious brown turkey gravy going to waste, here are my best storage, freezing, and reheating instructions:

Storage: Cool the gravy to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Make sure the gravy is at room temperature. Transfer to a freezer-safe container or freezer bag, label, date, and freeze for up to 1 month. Thaw overnight in the fridge.
Reheat: Reheat in a saucepan over medium heat, stirring regularly. Or, microwave in 30-second increments, stirring each time in between. Please note that when you reheat, it will start as a congealed texture. For lack of a better term, it will be a blub. But as it heats, the gravy will return to its original consistency.

FAQs

How to make thick gravy?

Cook the gravy longer to evaporate excess water. You can thicken the sauce with a cornstarch slurry (by mixing an equal amount of cornstarch with an equal amount of liquid) if it’s not thickening.

Can you make turkey gravy without drippings?

Yes, you can. Start with a good chicken broth bouillon, but start with a small amount, as it can be salty. Add fresh herbs and use butter to make it silky smooth. Let it simmer to thicken.

What to Serve with Turkey Gravy?

If you are making this Thanksgiving gravy recipe with drippings for the holidays, here are my favorite serving suggestions:

Turkey: You can’t have gravy from turkey drippings without the turkey. Serve it alongside Herb Crusted Turkey or Roasted Turkey Breast.
Potatoes: Is there anything more satisfying than mashed potatoes and gravy? I love this poured on top of Mashed Potatoes with Rosemary or Yukon Gold Mashed Potatoes.
Cranberry Sauce: Don’t forget Maple Cranberry Sauce, which adds a delicious tart flavor to your plate.
Stuffing: Chestnut Stuffing or Cornbread Stuffing adds a fun, seasonal upgrade to your typical stuffing recipes and is even more delicious with some gravy.

Diet Key

This Recipe is:

If you try this Easy Homemade Turkey Gravy with Drippings recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Gravy with Pan Drippings Recipe

Learn how to make rich, creamy Turkey Gravy with drippings! This easy homemade recipe is the perfect finishing touch to complement your Thanksgiving turkey.

Course Condiment/Sauce

Cuisine American

Diet Halal

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 261kcal

Author Aysegul Sanford

Ingredients

Juices leftover from the roasting pan
Chicken or turkey stock as needed to yield 3 cups gravy
¼ cup unsalted butter
¼ cup all-purpose flour
2 teaspoons fresh thyme chopped
1 tablespoon fresh parsley chopped
Kosher salt to taste
Ground black pepper to taste

Instructions

Using a slotted spoon, remove the large pieces of cooked vegetables and strain the juices from the pan into a gravy separator or glass measuring cup.
Let it sit for 10 minutes for the fat to separate*. Remove as much fat on top as you can with a spoon.
You will likely end up with 1 to 2 cups of drippings. Use chicken stock to bring it to 3 cups. Set it aside.
Melt the butter in the now-empty roasting pan over medium heat. Add the flour and whisk constantly until the flour is cooked and lightly browned, about 3-5 minutes.
Gradually pour the liquid into the roasting pan and boil while constantly whisking until thick, about 7-10 minutes. Add more stock to adjust to your desired consistency.
Stir in the thyme, parsley, Kosher salt, and black pepper. Taste for seasoning and adjust if necessary.
Serve with turkey on the side.

Notes

Yields: This recipe makes about 2 ½ to 3 cups of gravy, ideal for eight servings. The nutritional values below are per serving and approximate based on the amount of drippings.
Removing the fat on top: A fat separator will provide the best results. However, if you do not have a fat separator, strain the drippings into a glass measuring cup, then place it in the fridge for 10 minutes. The fat will slowly rise to the top. At this point, you can use a turkey baster to suck the fat off or slowly skim the fat off with a spoon. This step is crucial to prevent your gravy from separating.
Be sure to brown the flour: It’s important to cook the flour to diminish the raw flour taste. The flour is ready when it is golden brown and smells like popcorn.
Constantly whisk to avoid lumps: Whisking constantly when adding the liquid is key to a smooth gravy. If lumps do form, no worries. Strain it through a fine mesh strainer or use an immersion blender to make it silky.
Cooking pan matters: The cooking time will vary depending on the pan. If you use the same roasting pan you used to cook the turkey, the gravy will thicken faster since the water evaporates faster. If you use a saucepan, it will take longer. Bring the mixture to a gentle simmer, stirring often, until it thickens to your desired consistency.
Adjust for consistency: Cooking the gravy longer will reduce and thicken it. Remember gravy thickens as it cools, so make it a little thinner than you think if it will be sitting for a while. If you went too far and the turkey sauce is too thick, add more stock to thin it to your desired consistency.

Nutrition

Harissa Sauce

Aysegul Sanford — Tue, 09 Jul 2024 23:14:50 +0000

In this simple guide, you’ll discover how to make harissa sauce that’s as close to an authentic harissa paste recipe as possible, in addition to delectable serving suggestions, storage tips, and more.

Harissa recipes are essential to any spice-lover’s cookbook. If you’re in the mood for a succulent poultry main, my Grilled Harissa Chicken and Harissa Honey Chicken offer a brilliant flavor that will enrich any weekday dinner.

What is Harissa?

Harissa is a smooth, spicy condiment that originated in Tunisia. Sometimes referred to as “Tunisian ketchup” or “harissa paste,” this bold, red sauce includes a basic mixture of dried chilis, warm spices, tomato paste, garlic, olive oil, and lemon juice. This mix results in a delicious blend of hot, smoky, and mildly tangy flavors.

Since its creation, harissa has spread to neighboring countries, like Morocco, Jordan, and Algeria, and it’s now a staple in North African and Middle Eastern cuisine.

Harissa Ingredients

You only need a handful of ingredients to make this iconic Middle Eastern condiment. Plus, you can even customize your harissa’s main ingredients to ensure your sauce matches any menu.

Dried chilies: I prefer using a mix of guajillo, ancho, and de arbol chilies in this recipe due to their balanced mix of heat and complexity. However, if you’re looking to make a spicy harissa recipe, you can incorporate Mexico chilies that fall higher on the Scoville Scale, or you can make a sweeter harissa sauce by using more New Mexico chilies (a milder variant). For the best harissa, I recommend using 7-8 dried peppers of different kinds. You should be able to find dried chilies at your local grocery store, or you can purchase them online (affiliate link) if desired.
Spices: Cumin, coriander, and caraway seeds are essential to giving this condiment its warm, fragrant heat. I prefer using pre-ground spices in this mixture to save time, but you can also grind an equal amount of whole spices with a spice grinder or mortar and pestle.
Roasted red peppers: To make homemade harissa paste, you’ll need two whole roasted red peppers. I usually opt for a jarred version (be sure to drain its juices first!), but you can also make homemade roasted red bell peppers for a fresher, smokier taste.
Fresh Garlic cloves
Seasonings: I found that a simple mix of kosher salt and Spanish paprika was sufficient to give this African chili paste a savory, bright flavor. Smoked paprika—a version of Spanish paprika—will also work if you prefer a more robust smokiness. If desired, you can also add ¼ teaspoon of cayenne pepper or red pepper flakes to increase the recipe’s heat level.
Tomato paste
Lemon juice: I always opt for fresh lemon juice, which has the most vibrant, citrusy flavor.
Extra Virgin Olive Oil: A mild-tasting extra virgin olive oil such as Costo’s single-origin organic olive oil (affiliate link) would work beautifully in this recipe.
Honey (optional): The recipe below does not include honey, but harissa and honey are a wonderful combination that you’ll find in many recipes. If you prefer a sweet harissa, I recommend adding two tablespoons of honey, giving it a taste, and increasing it based on your preference.

How to Make Harissa Sauce?

It’s easy to make harissa paste worthy of a North African restaurant in your own kitchen. With my easy step-by-step instructions, you can prepare this condiment in under an hour.

Rehydrate the chilies: Place the dried chiles in a medium-sized bowl, add boiling hot water, and place a weighted bowl on top to keep the chilies submerged. Alternatively, you can cover it with plastic wrap. Let the chilies steep in the water for 30 minutes.
Deseed the chili peppers: Once the chilies rehydrate, remove them from the water and remove their stems and seeds. If you prefer a spicier blend, you can keep some of the seeds in the peppers.
Blend the ingredients for harissa: Place the rehydrated harissa peppers in your food processor bowl (or a blender, depending on what you’re using). Then, add the ground cumin, coriander, caraway seeds, roasted peppers, garlic, kosher salt, Spanish paprika, tomato paste, lemon juice, olive oil, and cayenne pepper. Pulse the mixture until smooth.
Enjoy: Use your harissa chili paste in your desired recipe or store it in an airtight container in the fridge if you plan to use it later.

How to Store & Freeze?

Once you make harissa paste, you’ll want to use it every day of the week. These storage tips guarantee easy meal prep and keep this condiment fresh whenever the craving strikes.

Storage: To store your harissa sauce, transfer it to an airtight container or jar and store it in the refrigerator for 2-3 weeks. I also recommend pouring a thin layer of olive oil over the top of the sauce before storage to prolong its shelf life, as this layer will help limit exposure to oxygen and bacteria.
Freezing: This red harissa recipe can be frozen for up to one month in an airtight, freezer-safe container. For easier portion sizes, pour your sauce into an ice cube tray, freeze until solid, and then transfer the individual cubes into a Ziplock bag.
Thawing: To thaw frozen harissa, place it in the fridge overnight or until ready to use.

How to Use Harissa Paste in Recipes?

Wondering how to use this spicy harissa sauce in everyday cooking? In this section, you’ll find all my favorite dishes with harissa sauce—sandwich spreads, marinades, salad dressings, and beyond!

Marinade: I highly recommend adding this harissa sauce to marinade recipes if you love spicy foods. Try adding a tablespoon (or two) of harissa to my Yogurt Chicken Marinade and Shrimp Marinade to introduce a vibrant heat and depth of flavor that will make your dishes stand out. Also, honey and harissa make a delicious marinade that can be used for chicken or salmon. Want to give it a try? Make my harissa honey chicken and use it in my Copycat CAVA bowls recipe!
Soups and stews: Want to add extra complexity and spice to a basic soup recipe? Try using this spicy sauce in place of tomato or chili paste! In particular, I love adding harissa to hearty, full-bodied dishes like Quinoa Stew, Vegan Chili, and Beef Stew.
Pasta sauce: If you want to add sumptuous heat to your pasta, harissa is just the thing. For a spicy kick, stir a quarter cup of this condiment into your favorite tomato-based pasta sauce.
Spread for sandwiches, pizza, and flatbread: I love using this simple recipe as a harissa spread for easy weekday lunches, like sandwiches and flatbreads. You can even spread it over avocado toast for a delectable balance of rich, piquant flavors.
Dip: Add a spoonful of this Mediterranean chili sauce to plain Greek yogurt, and you can spice up any dipping sauce in no time. You can even mix it with Hummus for a creamy, hot classic no one can resist. You can also make it a part of your next mezze platter by serving it with other Middle Eastern dips like my Babaganoush and Muhammara recipe.
Roasting vegetables: Because it’s such a flavorful, smooth sauce, hot chili pepper paste is an excellent condiment to drizzle over roasted veggies. I especially love pouring it over a hearty plate of Roasted Butternut Squash or Roasted Eggplant for an extra-bold side.
Alternatively, you can also spread it over vegetables before roasting like I did in my Roasted Harissa Carrots recipe.
Salad Dressing: This harissa hot sauce recipe is a flavorful condiment and a fantastic base for salad dressings. With a few simple ingredients, you can even make a tangy yet hot Harissa Vinaigrette.
Grains: Tired of bland grains? You can give a little kick of spice to everything from rice to bulgur to quinoa to couscous when you add harissa to your mix.

Aysegul’s Expert Tips

The best way to make homemade harissa is to use these chef-approved pointers. With tips on flavoring, safety, and consistency, this guide will ensure that even beginners can easily make harissa paste.

Experiment with different types of dried peppers: Red chili peppers have a wide range in spice levels, with some (especially Mexico chilies) having greater amounts of heat and others (like New Mexico chiles) boasting a milder profile. Therefore, I encourage you to experiment with the blend of chilies to achieve your ideal level of spice.
Wear gloves (or wash your hands well): When making this spicy condiment, you must protect yourself from the chilies’ spicy compound, capsaicin. Though flavorful, capsaicin often clings to the skin and can cause a burning sensation when exposed to eyes, airways, and cuts. Wearing gloves is a good idea when working with chili peppers or—if you don’t have any gloves—wash your hands thoroughly afterward.
Toast spices: As I mentioned earlier, I used ground spices to save time. However, you can use whole spices and grind them yourself. If you decide to do so, I recommend toasting them in a cast iron skillet for 3-5 minutes before grinding them in a spice grinder or with a mortar and pestle.
Consistency and texture: In its original Tunisian form, harissa has a smooth, condiment-like consistency. However, harissa has since taken on other commercialized forms, like “harissa sauce” (which purportedly has a thinner, sauce-like texture) and “harissa paste” (which is supposed to be thicker and less liquidy). Though these terms technically refer to the same thing, you can still adjust this recipe’s consistency using more or less olive oil, depending on your desired thickness. During our recipe testing, we compared our homemade version to commercial brands (like Trader Joe’s Harissa, NY Shuk, and Mina ) and thought ⅓ to ½ cup of olive oil was a good place to start.
Taste for seasoning: As with any recipe, it’s important to taste your sauce before serving and adjust the seasoning as needed. If your recipe already includes salt, be mindful of this when adding harissa sauce. You may need to reduce the amount of salt in your harissa to prevent over-seasoning your final dish.
Gets better the next day: Letting your DIY harissa sauce sit in the fridge overnight is an easy way to let its flavors develop and mix, leading to a much tastier, more robust recipe.

FAQs

Where is harissa from?

The origin of harissa lies in Tunisia, though this condiment has since spread to other North African and Middle Eastern countries, such as Morocco, Libya, and Algeria.

What is a harissa paste substitute?

If you’re looking for a harissa sauce alternative, I recommend selecting another chili-based sauce, like sriracha, sambal oelek, or chipotle in adobo sauce. These substitutions have similar spicy, aromatic notes, but they also have different flavor profiles. Therefore, when using these substitutions, I’d encourage you to add other spices —like cumin, coriander, and caraway—into your dish to imitate the flavors of harissa.

Where can I find harissa paste?

While making harissa sauce from scratch is superior, you can find this condiment at grocery stores like Trader Joe’s and ALDI—particularly in their “international,” “Mediterranean,” or “ethnic” sections. I like to use brands like NY Shuk and Mina (affiliate link) due to their freshness and depth.

Is sriracha the same as harissa?

Though they both boast a similarly smooth, chili-based flavor profile, sriracha isn’t the same as harissa sauce. Sriracha, a Thai chili sauce, is tangier and sweeter, and people often use it in Asian dishes. By contrast, Tunisian harissa boasts a spicier, more concentrated flavor, which many use to enhance the flavor of meat marinades, dips, soups, and more.

How spicy is harissa?

Depending on the chilies used, this condiment can range from mild to super-hot. Some versions may be spicier if they use Mexico chilies and spices like cayenne pepper, while others may have a more subtle heat if they use New Mexico chilies. Because of this range, I highly recommend that you make harissa yourself, even starting with homemade harissa powder, so you can adjust the spiciness to your desired level.

Diet Key

This Recipe is:

Harissa Sauce Recipe

Made from a basic mix of fresh ingredients, homemade harissa sauce is a simple recipe that will infuse any dish with spicy, smoky, and subtly tangy flavors. Plus, it not only tastes better but it is also cheaper than its store-bought alternatives.

Course Condiment/Sauce

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free, Vegan

Prep Time 35

Total Time 35

Servings cup

Calories 717kcal

Author Aysegul Sanford

Ingredients

8 dried chilis I used 3 guajillo chili peppers, 3 Ancho chili peppers, and 2 Arbol chili peppers*
1 cup boiling water
1 ¼ teaspoon ground cumin
1 ¼ teaspoon ground coriander
1 teaspoon caraway seeds
2 whole roasted red peppers from jarred – drained
3 garlic cloves
1 teaspoon kosher salt
1 teaspoon paprika you can use sweet Spanish paprika or smoked paprika
1 tablespoon tomato paste optional
3 tablespoons lemon juice
⅓ cup extra virgin olive oil
¼ teaspoon cayenne pepper optional

Instructions

Place the dried chilies in a medium-sized bowl and add the boiling water.
Place a weighted bowl* on top to keep the chilies submerged and to rehydrate them. Let them steep for 30 minutes, and then drain.
Remove the stems and deseed all the chili peppers. You can remove all of the seeds or keep some for added heat, depending on your preference.
Place the chili peppers in the food processor (or blender). Add the ground cumin, coriander, caraway seeds, roasted red pepper, garlic, kosher salt, paprika, tomato paste, lemon juice, olive oil, and cayenne pepper.
Pulse until pureed and smooth.
Place in an airtight container and refrigerate if not using right away.

Video

Notes

Yields: This recipe makes approximately 1 cup of harissa. The nutritional values below are for the whole recipe.
Dried chilies: Use this recipe as a starting place, but feel free to use different types of dried chilies to make this sauce.
Toast spices: I used ground spices to save time. However, you can use whole spices and grind them yourself. If you decide to do so, I recommend toasting an equal amount of whole spice in a cast iron skillet for 3-5 minutes before grinding them in a spice grinder or with a mortar and pestle.
Storage: To store your harissa sauce, transfer it to an airtight container or jar and store it in the refrigerator for 2-3 weeks. I also recommend pouring a thin layer of olive oil over the top of the sauce before storage to prolong its shelf life, as this layer will help limit exposure to oxygen and bacteria.
Freezing: This red harissa recipe can be frozen for up to one month in an airtight, freezer-safe container. For easier portion sizes, pour your sauce into an ice cube tray, freeze until solid, and then transfer the individual cubes into a Ziplock bag.
Thawing: To thaw frozen harissa, place it in the fridge overnight or until ready to use.

Nutrition

Harissa Paste from Powder

Aysegul Sanford — Tue, 09 Jul 2024 22:53:37 +0000

This simple guide includes everything you need to transform harissa powder into a paste, including how to make it, how to use it in your daily cooking, how to adjust its spice levels and consistency, and how to select the best ingredients (including storebought powders.)

With a thick, creamy texture and a bold, spicy flavor, this harissa paste made using harissa powder will surely get you hooked on tons of other harissa recipes. My Harissa Vinaigrette is just the thing to give your salads a delicious kick of heat, while my Harissa Grilled Chicken will be the star of any dinner menu.

Ingredients You Will Need

You only need a few key ingredients to turn harissa powder to paste. Below are my go-to’s for making this condiment as robust and flavorful as possible.

Roasted red peppers: To make this recipe, you’ll need two jarred roasted red peppers, with as much juice removed as possible. Since these peppers tend to be milder, they better balance the spicier components of harissa seasoning.
Harissa Powder: I prefer making this spice mix from scratch because it gives complete control over its heat levels, as you can select your favorite balance of mild and hot chili peppers. Made with a blend of dried chilis, coriander and cumin seeds, and garlic powder, I find that homemade harissa seasoning is fresher and more flavorful than premade ones. However, if you want to reduce prep time, you can also find different brands at the store. My favorite ones are New York Shuk’s Fiery Harissa or Whole Foods Organic Harissa Seasoning (a slightly milder spice blend). We tested this recipe with both brands and found that it tasted very good.
Kosher Salt: I listed only one teaspoon of kosher salt, but you can add more or less depending on the saltiness of your harissa seasoning. You can also use sea salt or table salt based on what you have on hand.
Garlic cloves: Because you’ll eventually blend your fresh garlic cloves in a food processor, a rough chop will suffice before adding them to your other ingredients.
Tomato paste: This is an optional ingredient, but I enjoy the umami flavors it provides to the recipe.
Lemon juice: I recommend using fresh lemon juice in this recipe due to its brighter, more resonant citrus flavors. However, you can use store-bought lemon juice instead if needed.
Extra virgin Olive oil: Olive oil is one of the main ingredients in this powder-based harissa paste recipe. Though some recipes might advise using hot water instead, I found that a mild-tasting extra virgin olive oil offers a richer taste and smoother texture.

How to Make Harissa Paste from Harissa Powder

It is no secret that harissa paste is a staple ingredient in Tunisian cooking. While you can buy it at the store (or make it from scratch), following my simple, step-by-step instructions will teach you to convert harissa powder to paste in less than ten minutes.

Add the ingredients: Add the roasted red chilies, harissa powder, garlic cloves, tomato paste, lemon juice, and olive oil to your food processor or a bowl large enough to accommodate an immersion blender.
Blend: Blend the ingredients to your desired consistency.
Enjoy: You can use your harissa paste in your favorite recipe or store it in an airtight container in the fridge for up to two weeks.

Ways to Use It

Adding authentic North African flair to your favorite meals is easy with this recipe. Whether you’re perfecting a meat marinade or adding heat to your favorite pasta sauce. Below are just a few of my favorite uses for this iconic blend:

Marinades: An easy way to give your favorite meats depth and heat is to add harissa paste to your marinade mix—especially yogurt-based marinades, like my Greek Yogurt Chicken. This mix tastes excellent with poultry, beef, and lamb, and it also makes an incredible pair with seafood and fish (such as my Harissa Salmon), given its mild citrus flavor.
Dips and sauces: Want to give a spicy kick to your favorite dips? I love mixing harissa paste with Mediterranean classics, like Baba Ganoush, Tahini Yogurt Sauce, and Hummus—perfect additions to any mezze platter! Or, you can even infuse ketchup with harissa paste for a hot take on this classic condiment.
Burgers and sandwiches: If you’re tired of bland lunches, try using this harissa paste as a spicy spread for burgers, weekday sandwiches, and on-the-go wraps. That way, you can enjoy gourmet eats any day of the week.
Pasta sauce: A dollop of harissa paste can infuse any basic pasta sauce with deliciously smoky heat.
Soups and stews: If you want to add more fragrant, bold notes to your favorite soup recipes, I highly recommend using harissa paste instead of tomato or chili paste. In particular, this recipe tastes out of this world when added to my Eggplant Beef Stew, Lentil Soup, and Quinoa Chili.
Eggs: Start your morning meal with vibrant heat by adding this harissa paste recipe to everything from simple scrambled eggs to a five-star plate of shakshuka.
Roasted veggies: With a deep yet tender taste, roasted vegetables expertly balance the savory heat of harissa paste. Roasted carrots, Roasted Eggplant, and Oven-Roasted Brussels Sprouts and Sweet Potatoes are just a few great ideas for this flavor-packed pairing.
Grains and legumes: Mixing harissa paste into a bowl of rice, Bulgur Pilaf, or lentils is one of my favorite ways to add a touch of heat to Middle Eastern cuisine. You can even try making harissa-marinated chickpeas for a side dish that’s as flavorful as it is filling.

Expert Tips

The best way to make powder-based harissa paste is by using these chef-approved tips. Below, you’ll discover how to adjust your paste’s consistency, enhance its natural flavors, and more.

Texture and consistency: When preparing harissa paste from powder, remember that the mixture’s consistency depends on how long you blend it. The less you blend, the thicker your mix will be, and more blending will result in a thinner, more sauce-like consistency. If your mixture becomes too liquidy, add more harissa powder to thicken it.
Freshest spices: It’s no secret that fresh spices have the most potent, delicious flavor. Therefore, I highly encourage you to select the freshest ingredients possible—especially if you make your harissa spice blend from scratch.
Order of ingredients: When blending your paste, place the red peppers into the bowl first, followed by the powder. This ordering will lead to a more thorough, even incorporation of the ingredients.

FAQs

What does harissa paste taste like?

Harissa paste—a classic ingredient from Tunisia—boasts a complex balance of heat, smokiness, and earthy fragrance. In addition to its base of dried chiles and warm spices, this spicy condiment also gets a subtle tang from its lemon juice and tomato paste.

Is harissa paste the same as harissa powder?

Not quite. Of course, both recipes come from a similar mix of dried chili peppers and ground spices, like cumin, paprika, coriander seeds, and caraway seeds. However, harissa paste has a thick, wet consistency due to its inclusion of other ingredients, like lemon juice and tomato paste. Meanwhile, harissa powder exists in a dry, powder form—more like a seasoning.

What can I use as a substitute for harissa paste?

If you don’t have the ingredients to make your own harissa paste, you can try substituting it with another hot chili pepper paste, like sambal oelek, gochujang, or sriracha. Though these mixes have slightly different favorite profiles, they all boast a similarly spicy base, and you can add ingredients like ground cumin, coriander, and caraway to mimic the aromatic warmth of traditional harissa.

If you make your own Harissa Paste from Powder following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Harissa Paste from Powder Recipe

This flavor-packed recipe for harissa paste from powder takes less than ten minutes to prepare. With just a few simple ingredients, you can add delectably spicy North African notes to dozens of dishes.

Course Condiment/Sauce

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 128kcal

Author Aysegul Sanford

Ingredients

2 whole roasted red peppers jarred, without juice
⅓ cup Harissa powder homemade or store-bought
1 teaspoon kosher salt
3 garlic cloves roughly chopped
1 tablespoon tomato paste
3 tablespoons lemon juice
⅓ cup extra virgin olive oil*

Instructions

In the bowl of a food processor (or a bowl that can accommodate an immersion blender), place the roasted red peppers, harissa powder, garlic cloves, tomato paste, lemon juice and olive oil.
Blend to your desired consistency. Taste for seasoning and add more if desired.
Store in an airtight jar and refrigerate for up to 2 weeks.

Notes

Yields: This recipe makes approximately 1 1/2 cups of harissa paste, which is ideal for 6 servings. The nutritional values below are per serving.
Olive oil *: I found that ⅓ cup of olive oil was enough to give this recipe a rich taste and smooth, paste-like consistency. However, you can increase this amount to ½ cup if you prefer a thinner mix or a less concentrated spiciness.
Storage: To store your harissa paste from powder, transfer it to an airtight container or mason jar and store it in the refrigerator for up to two weeks. I recommend pouring a thin level of olive oil over the top to limit the exposure to oxygen and bacteria before storing.
Freezing: You can freeze harissa paste in a freezer-safe airtight container for up to a month. You can also portion it in ice cubes, freeze until solid, and then transfer the individual cubes into freezer bags to use in your daily cooking.

Nutrition

Crazy Feta

Aysegul Sanford — Sat, 06 Jul 2024 14:45:10 +0000

I didn’t think feta cheese could get any better until I stumbled upon the crazy feta dip at the popular Cava restaurant chain. When I first had it, I knew I had to create a homemade crazy feta I could enjoy anytime I wanted. And I have to admit, I think this version is better than the original.

If you are into Cava and the taste of their delicious dips and spreads, you might also like other Mediterranean staples, including Tzatziki Sauce, Mediterranean Hummus, Baba Ganoush, and Harissa Sauce.

What is Crazy Feta at Cava?

Cava is a popular Mediterranean fast-casual chain that opened in the DC area. It is known for its quick pick-up mezze bowls. Crazy feta is one of the featured dips, along with tzatziki, hummus, harissa, and roasted eggplant dip.

Cava’s crazy feta is made with feta, jalapenos, onions, and olive oil. The vegetables are roasted, and all the ingredients are whipped together until smooth.

Crazy Feta Ingredients

Cava feta dip requires just a handful of simple ingredients, which are easy to find at the grocery store. We will need:

Jalapeno peppers: Look for two large jalapenos for the best flavor.
Onion: One yellow onion is all we need, but red onions could also work.
Garlic bulb: The roasted garlic head adds an incredible depth of flavor and a natural sweetness. I like to break the garlic bulb into garlic cloves for faster roasting or use already-made Roasted Garlic or Air Fryer Roasted Garlic.
Olive oil: Extra virgin olive oil provides a rich, fruity flavor.
Seasonings: A simple seasoning of Kosher salt and black pepper makes the roasted veggies and feta cheese shine.
Feta cheese: Look for two 8-ounce feta cheese blocks (or feta bricks) in the cheese section of your grocery store, either made from cow’s milk, sheep’s milk, or a mix of the two.
Lemon: We need both the lemon zest and lemon juice, so zest the whole lemon before juicing.

How to Make Crazy Feta?

This crazy feta recipe is ready in 25-30 minutes, thanks to the quick roasting time. Here are the step-by-step instructions:

Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Prepare vegetables: Place the sliced jalapenos, chopped onion, and peeled garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil, then season with Kosher salt and black pepper.
Roast vegetables: Roast for 15 minutes, tossing once halfway through for even cooking. When pierced with a knife, the vegetables should be soft. Set aside to cool.
Whip feta: In the bowl of a food processor (or blender) with the S-blade, add the feta cheese (broken into small pieces), olive oil, lemon juice, and lemon zest. Pulse several times until all ingredients are incorporated, scraping down the sides of the bowl as needed.

Make feta dip: Add the roasted vegetables to the feta mixture. Pulse until pureed to your desired consistency, scraping down the bowl as needed. Taste and adjust seasoning.
Serve: Transfer to your favorite serving bowl and drizzle it with a teaspoon of olive oil, if desired. Serve as an appetizer with pita chips, crackers, or veggies on the side (see more Serving Suggestions below).

How to Serve Crazy Feta?

Crazy feta is one of those recipes that is extremely versatile. The Mediterranean flavors take front and center served as a dip or spread in any of the following ways:

Bowls: Enjoy it with a grain bowl made of Rice with Vermicelli or Bulgur Wheat topped with Mediterranean-inspired meat, such as my Yogurt Marinated Chicken or Harissa and Honey Chicken (as we do in our DIY CAVA bowls recipe). Or better yet, use it as a topping for my Shawarma Chicken and Rice.
Dip: Enjoy it as part of a delicious mezze platter with pita chips, crackers, and vegetables (sliced cucumbers, radishes, baby carrots, etc.) alongside my Baba Ganoush and Eggplant Yogurt Dip. Or, get your creative juices flowing and serve it on top of Mediterranean Nachos.
Spread: Spread it over your favorite sandwich or wrap, such as a Chicken Shawarma Wrap, Beef Shawarma Sandwich, or Chicken Pita Wrap (instead of tzatziki).
Salad: Dollop crazy feta on top of any Mediterranean salad such as Mediterranean Quinoa Salad, Spring Mix Salad, or Greek Cucumber Salad, just as they do at the restaurant.

Aysegul’s Expert Tips

Here are some of my expert tips for the best Cava crazy feta dip recipe:

Adjust the heat level: If you prefer a spicy dip, leave the seeds and ribs intact on the jalapenos.
Cut the vegetables roughly the same size: Chopping the vegetables about the same size (jalapenos sliced in half, onion cut into large chunks) and slicing the garlic cloves in half ensures they cook quickly and evenly.
Control the texture with the food processor: I love a smooth and creamy texture, but you can make this jalapeno feta dip as chunky or smooth as you like.
Make it your own: Customize it in any way you like, such as adding sun-dried tomatoes in oil, a sprinkling of fresh herbs, or some roasted red pepper.

FAQs

Is Cava feta pasteurized?

Yes, according to its packaging (sold at Whole Foods), the feta cheese is made with pasteurized cow’s milk and sheep’s milk.

How many carbs are in crazy feta cheese?

This recipe serves eight people as an appetizer, with each serving offering 4 grams of carbs.

Other Cava-Inspired Dips and Spreads

Appetizers

Mediterranean Hummus Recipe

Sauces

Easy Tzatziki Sauce Recipe

Appetizers

Baba Ganoush Recipe

Diet Key

This Recipe is:

If you try this Cava Feta Dip recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

Crazy Feta Recipe

If you are a fan of the Mediterranean food restaurant chain Cava, you are likely a fan of their Crazy Feta as well. If you have ever wanted to make it in your home kitchen, you have found the best copycat recipe. This quick and easy creamy feta dip is ideal for serving with pita chips and veggies or topping your favorite grain bowls and salads.

Course Condiment – Dip

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings serving

Calories 249kcal

Author Aysegul Sanford

Equipment

1 Food processor

Ingredients

For The Vegetables:

2 large jalapenos cut in half and deseeded
1 medium sized yellow onion peeled and cut into large chunks
1 bulb garlic peeled and sliced in half (10-12 cloves)
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Feta Dip:

16 ounces feta cheese 2-8 ounce blocks, crumbled
¼ cup olive oil plus more for drizzling
4 tablespoons lemon juice
1 teaspoon lemon zest

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the jalapenos, onion, and garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle with the kosher salt and pepper.
Roast for 15 minutes, tossing once halfway through the process to ensure even cooking. Vegetables should be soft when pierced with a knife. Remove from the oven and set them aside to cool.
Place the feta cheese, olive oil, lemon juice, and lemon zest in the food processor. Pulse several times until all ingredients are incorporated. Scrape down the sides of the bowl as needed.
Add the roasted vegetables and pulse until pureed to your desired consistency, scraping down the sides of the food processor bowl to incorporate all ingredients. Taste and adjust seasoning as necessary.
Transfer to a serving bowl and if preferred, drizzle with olive oil. Serve with pita chips, crackers or veggies on the side.

Notes

Yields: This recipe makes approximately 2 cups of Crazy feta dip, ideal for serving eight people as an appetizer. The nutritional values below are per serving.
Adding salt: Feta can be salty, so it’s best to taste the feta before adding any additional salt to the recipe.
Best when served at room temperature: While the dip should be chilled, the flavors are most prominent at cool to room temperature. If you have stored the dip for later, remove it from the fridge 20 minutes before enjoying it.
Storage & Make-Ahead Instructions: This Cava crazy feta recipe tastes better the longer all the ingredients have a chance to mingle in the fridge, making it a great make-ahead recipe. To make ahead and store, simply:
- Make Ahead: Prepare the dip at least 1 hour before serving. Keep covered in the fridge.
- Storage: Store leftover dip in an airtight container in the fridge for up to 5 days.
- Freeze: The leftovers of this feta jalapeno dip can be frozen. Simply place them in a freezer-safe container, cover them with a lid, and freeze for up to a month. Thaw in the fridge overnight.

Nutrition

Lemon Tahini Sauce

Aysegul Sanford — Wed, 12 Jun 2024 14:53:52 +0000

Rich, smooth, and zesty, this tahini sauce recipe is an easy way to elevate any menu. Looking for more recipes with tahini? You’ll love my smoky, savory Baba Ganoush and creamy Hummus—perfect additions to a mezze platter, Mediterranean appetizer, or sandwich spread.

Lemon Tahini Sauce Ingredients

This easy tahini sauce recipe requires only five simple ingredients. Below, you’ll discover everything you need to make the creamiest, most vibrant condiment in your cookbook.

Tahini (aka sesame seed paste): High-quality tahini is essential when making this delicious sauce recipe. You should be able to find premade tahini paste in the Middle Eastern section of your local grocery store, or you can purchase it online (my favorite store-bought tahini is from Soom Foods!). Before using, stir or shake your tahini to avoid unwanted settling, and then store the rest in the refrigerator for up to one week.
Lemon juice: I always use fresh lemon juice in this recipe due to its rich, bright taste. However, you can also use store-bought lemon juice, depending on what you have on hand.
Garlic: I recommend using finely minced or pressed garlic to ensure its flavors distribute evenly throughout the mixture.
Salt
Water: Cold water is the key to adjusting this sauce’s consistency.

Optional Add-Ins

Turning this simple tahini sauce into a culinary masterpiece is easy with a few optional add-ins. Here are a few that we recommend:

Lemon herb tahini sauce: To create a more herbaceous blend, add ½ cups of fresh herbs, such as cilantro or parsley, to your tahini sauce. This variation has an extra-bright flavor and makes an incomparable addition to my vegan Mediterranean Nachos.
Seasonings: To make a flavored tahini sauce, add a pinch of other spices. For instance, you can make a turmeric tahini sauce by adding ¼ teaspoon of turmeric powder or play around with different flavors by adding ingredients like cumin, paprika, dill, or black pepper.
Sweet tahini cream sauce: Although it’s not a traditional ingredient, you can give this sauce a sweeter finish by adding a tablespoon of honey or maple syrup to the mix.
Dijon mustard: Add a teaspoon of Dijon mustard for a nice zing that complements the zesty flavors of this tahini garlic sauce.
Olive oil: Tahini paste provides a creamy consistency, but a teaspoon of olive oil can be added to mellow its robust flavor.

How to Make Tahini Sauce

There’s no need to stress when learning how to prepare this simple sauce. This iconic Middle Eastern recipe is a cinch, whether you’re a gourmet chef or a kitchen novice.

Mix the ingredients: Place the tahini, lemon juice, garlic, and salt into a small bowl. Whisk the ingredients to the best of your ability, knowing that the mixture will be thick.
Add water: Pour the water into the bowl while still whisking until smooth. You may use more or less water to achieve your desired consistency.
Serve: Taste the mixture for seasoning and add more if necessary. Store it in a mason jar in the refrigerator or use it right away.

Tahini Sauce Uses

When deciding what to make with tahini sauce, the options are endless. Below, I’ve listed my favorite uses, from light vegetable sides to hearty main dishes.

Dipping sauce: This tahini dip recipe is a must when serving mezze platters and veggie trays. Try serving it alongside a plate of fresh vegetables—like cucumber, carrots, and tomatoes—and you’ll never have to stress over party appetizers again.
Shawarma: Since they’re both packed with rich Middle Eastern taste, I love using tahini sauce for shawarma recipes, such as my spiced Chicken Shawarma and succulent Beef Shawarma. You can even use this classic Mediterranean tahini sauce for gyros—the Greek version of shawarma—or transform it into a tahini spread for a flavor-packed wrap or pita pocket.
Grilled meat and fish: This easy recipe pairs beautifully with grilled meat and fish dishes. Try using this tahini sauce for roasted or grilled chicken, lamb, salmon, or your favorite white fish, and prepare for an explosion of earthy, zesty flavors.
Drizzle over roasted veggies: Roasted veggies taste out of this world with a drizzle of this lemon tahini recipe. In particular, this sauce makes a delectable addition to savory-sweet dishes like my Baked Butternut Squash Cubes, Roasted Eggplant, Roasted Cauliflower, and Roasted Butternut Squash and Sweet Potatoes.
Salads and grain bowls: Another great way to use this creamy sauce is in fresh salads and grain bowls. This sauce works exceptionally well when bringing out the zingy, garden-fresh taste of my Butternut Squash Tahini Salad and Sweet Potato Quinoa Bowl.
Falafel: Using sesame tahini sauce for falafel balls is a fantastic option to complement the dish’s herby, nutty taste.

Aysegul’s Expert Tips

Learning to make tahini sauce from scratch is easy. However, if you want to make the best tahini sauce, these top-notch tips will ensure your recipe is as creamy, flavorful, and rich as possible.

Stir tahini before using: Like other natural seed and nut butters, tahini tends to separate during storage, with its oils rising to the top and its solids sinking to the bottom. Therefore, just like you would do with peanut butter, it’s necessary to stir your tahini before adding it to your recipe.
Adjust the sauce’s consistency: One of the best ways to make this lemon garlic tahini sauce as versatile as possible is to adjust its consistency. Add more water to your mixture if you want a thinner tahini drizzle—similar to other creamy salad dressings—or use less liquid for a thicker, creamy tahini sauce.
Food processor: If you are making a large batch of this sauce, we recommend using a food processor (or a blender) to achieve the ultimate creamy consistency.
Resting time: If you have time, I suggest letting the sauce rest for a few minutes before serving. This way, all the ingredients will have time to mix, develop, and infuse the mixture.
Experiment with seasoning and add-ins: With so many uses for this easy lemon tahini sauce, I highly recommend playing around with its flavor and consistency to complement your main dish.

FAQs

What is tahini sauce made of?

Traditional Mediterranean tahini sauce comes together with a few main ingredients: tahini (a creamy paste made from ground sesame seeds), lemon juice, salt, and water. However, there are many variations on this classic Middle Eastern condiment, including those that add extra flavors with fresh garlic, cumin, parsley, cilantro, and more.

What does tahini sauce taste like?

Tahini sauce has a deliciously complex flavor profile, making it an ideal condiment for countless dishes. Tangy, savory, earthy, and mildly bitter, this classic Middle Eastern sauce tastes as great alongside shawarma as it does with a bowl of greens.

What does tahini sauce look like?

Generally, tahini sesame sauce has a light tan color with a yellowish tint, depending on the amount of lemon juice or garlic added to the mixture. The sauce is also known for its smooth, creamy texture, though its thickness may vary from liquidity to a thicker, dip-like consistency, depending on the amount of water you add.

Is tahini good for you?

Though everything is good in moderation, tahini has many health benefits, including improving cardiovascular health, reducing cancer risk, and helping with inflammation.

Other Sauce Recipes You Might Also Like:

If you make your own Lemon Tahini Sauce following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Lemon Tahini Sauce Recipe

This Lemon Tahini Sauce is perfect for salads, falafel, shawarma, and more! Ready in 5 minutes, this classic Middle Eastern condiment is creamy, nutty, and delicious.

Course Condiment/Sauce

Cuisine Middle Eastern

Diet Gluten Free, Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 183kcal

Author Aysegul Sanford

Ingredients

½ cup tahini paste stirred well
¼ cup lemon juice
2 cloves garlic minced finely or pressed
½ teaspoon kosher salt more as needed
¼ cup cold water more as needed

Instructions

Place tahini, lemon juice, garlic, and salt in a bowl. Whisk (as much as you can) until combined. It will be thick, and that is normal.
Pour in the water and continue whisking until it is smooth. You can adjust the consistency by adding more (or less) water.
Taste for seasoning and add more if necessary.

Notes

Yields: This recipe makes approximately 2/3 cup tahini sauce, which is ideal for serving 4-6 people, depending on the dish you plan to use this recipe. The below nutritional values are per serving for 4 people.
Adjust consistency and seasoning: Use this recipe as a starting point and adjust consistency based on your preference or the recipe you plan on pairing it with. You can make it thinner by adding more water and vice versa.
Storing, freezing, and thawing the leftover sauce: Garlic lemon tahini sauce is the perfect condiment for anyone who enjoys no-fuss meal prep. Here is how I store leftovers:
- Storing: Transfer the prepared tahini sauce to an airtight container or tightly sealed mason jar and store it in the refrigerator for up to one week. Keep in mind that this sauce tends to separate and thicken during storage, so you might have to whisk a little cold water into the mixture before serving.
- Freezing: Technically, you can freeze tahini sauce, although extreme temperatures might mess with its consistency. Still, you can freeze this recipe by pouring it into an airtight container and freezing it for up to one month. Or, for easier portioning, you can place the garlic lemon tahini sauce into the compartments of an ice cube tray, freeze until solid, then transfer the individual cubes into a freezer-safe Ziploc bag.
- Thawing: Place your frozen tahini sauce in the refrigerator overnight to thaw. Because separation is inevitable during freezing, remember to stir it well to regain its creamy, well-incorporated texture before serving.

Nutrition

Greek Yogurt Pasta Sauce

Aysegul Sanford — Thu, 09 May 2024 15:35:36 +0000

The Art of Using Greek Yogurt in Savory Recipes

When I first moved to the US over 20 years ago, my friends would tease me for adding plain yogurt to almost everything. Growing up in Türkiye, that was just how we ate.

I still can’t imagine a savory meal without a scoop of yogurt on the side.

While the US has finally embraced yogurt as a breakfast staple, there is a whole world of savory possibilities for this ingredient. And let me tell you, we haven’t even scratched the surface of what it can do.

This Greek Yogurt Pasta Sauce is the perfect place to start.

Here is why this recipe works where others fail:

Room-temperature ingredients are key: I know it’s tempting to grab the yogurt right out of the fridge when you’re in a hurry, but please take the chill off first! If you drop ice-cold yogurt into a hot pan, it basically “panics” and seizes up, which is how you end up with that grainy, separated mess. Just let all your ingredients sit on the counter for 10-15 minutes while the water boils. Giving it a little head start at room temperature is the easiest way to guarantee your sauce stays nice and silky.
Low & controlled heat is key to preventing curdling: Many creamy sauces require a rolling boil to thicken and become creamy. Yogurt, however, is prone to curdling because it has a lower fat-to-protein ratio than heavy cream. The “secret” here is to keep the heat low and only warm the sauce until it’s silky and combined.
The Umami Balance: While you can mimic the texture, you often run into a taste issue. Greek yogurt is naturally tangy, and it can be overwhelming on its own. My solution here is Parmesan cheese. I use it not only to tame the tangy flavor of yogurt but also to round out its acidity with its salty umami notes. This is why I can confidently say this sauce is a good alternative to a rich, creamy traditional Alfredo.
Starch as the Emulsifier: Instead of using a roux or flour, we use starchy pasta water to bind the yogurt and cheese. This way, the sauce won’t slide off the pasta or separate.
A “Lighter” Decadence: You get a similar, satisfying mouthfeel to a traditional cream sauce, with a protein boost and none of the heavy feeling afterward.

Ingredients You’ll Need

While you’ll find the full ingredient list and exact measurements in the recipe card below, here are a few helpful notes to keep in mind as you gather everything.

Pasta: I usually reach for a long pasta (like fettuccine and spaghetti), as it pairs well with creamy sauces, but any pasta you enjoy will work.

However, penne or similar shapes work just as well. If you are following a gluten-free diet, feel free to use your favorite gluten-free pasta. And for a veggie-packed option, my zucchini noodles are also a great alternative.

Greek yogurt: Be sure to use plain, full-fat Greek yogurt and let it come to room temperature before starting. Low-fat or nonfat yogurt is more likely to curdle and doesn’t have the same silky consistency because it doesn’t have enough fat.

Short on time? I get it, if you are making it for a quick weeknight dinner, it is likely that you won’t have the time to take out the yogurt in advance. A good shortcut is to put the yogurt in a jar and soak it in a bowl of warm water for 5 minutes.

Butter: I use unsalted butter so I can control the seasoning more precisely. Olive oil can also be used, but I prefer the depth of flavor you get with butter.

Garlic: Fresh garlic is best for this recipe. Peel and mince it finely so it softens quickly without browning. For a lighter garlic flavor, you can use ¾ to 1 teaspoon garlic powder.

Parmesan cheese: Pick up a block of Parmigiana Reggiano (and grate it yourself) or buy the grated cheese containers near the cheese section. Pecorino Romano can be a great substitute if need be.

Red pepper flakes (optional): A small pinch adds a gentle heat; you can leave them out if you prefer a milder dish.

Nutmeg (optional): If you are making this as an Alfredo sauce alternative, add a pinch of nutmeg to mimic the classic Alfredo sauce.

How to Make Greek Yogurt Pasta Sauce

Making this pasta sauce with Greek yogurt recipe is simple and takes no more than 20 minutes from start to finish.

The key is gentle heat and a little patience when warming the yogurt. Here’s how I make it:

Step 1 – Cook the pasta: Start by bringing a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 12 to 14 minutes.

Pro Tip: Your pasta should have a slight bite. If you cook it too long, it will likely get mushy when mixed with the sauce.

Step 2 – Reserve the pasta water: Before draining, carefully reserve 1 cup of the pasta cooking water (you won’t need all of it, but it’s good to have extra).

This starchy water is essential for loosening the sauce later and helping it coat the pasta smoothly. Drain the cooked pasta and set it aside.

Step 3 – Sauté the garlic: Return the now-empty pot to the stove and melt the butter over medium-low heat. Add the minced garlic and cook for about 1-2 minutes, just until fragrant. Adjust the heat as needed to avoid burning the butter or garlic.

Step 4 – Make the yogurt sauce: Reduce the heat to very low. Add the full-fat, room-temperature Greek yogurt and Parmesan cheese. Stir constantly for 1-2 minutes, just until the yogurt is gently warmed and the cheese has fully melted.

Do not let the sauce simmer, boil, or bubble. The yogurt should warm slowly. Add the reserved pasta water gradually, 1 tablespoon at a time, stirring continuously, until the sauce loosens and reaches your desired consistency. This starchy water is what helps emulsify the yogurt and cheese into a velvety sauce that clings to the noodles.

Pro Tip: This process, adding warm pasta water gradually into cool yogurt, is called tempering, and it is critical to making this recipe work. If you add it in large quantities without whisking, the proteins in the sauce will “panic,” and your yogurt pasta sauce will likely curdle.

This is also a good time to season with salt and black pepper to taste.

Step 5 – Add the pasta to the yogurt sauce: Add the drained pasta to the pot and gently toss with kitchen tongs until all the noodles are evenly coated with the sauce.

Step 6 – Garnish and serve: Transfer the pasta to a serving bowl and finish with chopped fresh parsley, red pepper flakes (if using), and extra Parmesan cheese. Serve while it is still warm.

Troubleshooting Greek Yogurt Pasta Sauce

If you follow this yogurt sauce for pasta recipe as written, you should not run into any issues. That said, if something looks off, here are a few ways to fix things:

How to fix a broken sauce?: Remove the pan from the heat and whisk in a small amount of additional Greek yogurt, about 1 tablespoon, until the sauce comes back together.

Sauce looks grainy: This usually means the heat was too high. Lower the heat and continue stirring gently. The sauce should be warmed through, not cooked for a long time or allowed to bubble.

It’s too thick. How do I thin it out?: Add more reserved pasta water, no more than 1 tablespoon at a time, stirring well between each addition until the sauce loosens to your liking.

Greek Yogurt Pasta Sauce Recipe

This creamless Greek yogurt pasta sauce is silky-smooth and ready in just 20 minutes. It's a protein-packed alternative to Alfredo that uses a simple trick; slowly whisking in warm pasta water-to keep the yogurt from curdling at low heat. A budget-friendly, five-ingredient meal that feels fancy but is easy enough for a busy weeknight.

Course Dinner, Vegetarian Pasta

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

8 ounces fettuccine pasta or other pasta, such as spaghetti
2 tablespoons unsalted butter
3 cloves garlic peeled and minced
1 cup plain whole milk Greek yogurt at room temperature
⅔ cup shredded parmesan cheese plus more as garnish
1 teaspoon kosher salt plus more for the pasta cooking water
¼ teaspoon ground black pepper
½ cup parsley roughly chopped
1/8 teaspoon red pepper flakes optional

Instructions

Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions to al dente, about 12-14 minutes.
Reserve 1 cup pasta water then drain the pasta. We won't need all of it, but it is good to have enough. Set aside.
Place the now-empty pot on the stove. Add the butter and melt over medium heat.
Whisk in the garlic and cook for 1 minute or until translucent. Lower the heat, if needed, to avoid browning.
While still on low heat, add in the Greek yogurt and parmesan cheese. Cook, stirring constantly, for a minute or two just until the yogurt is warmed through and the cheese is melted. Add the reserved pasta water as needed, 1 tablespoon at a time, to thin and smooth out the sauce.
Season the sauce with salt and pepper. Taste and adjust seasoning.
Add the drained pasta to the pot and gently toss to ensure all the pasta is coated with the sauce.
Transfer to a serving bowl and top with parsley, parmesan cheese and red pepper flakes, if preferred. Serve!

Notes

Yields: This recipe yields about 2 cups of pasta sauce, which, when mixed with cooked pasta, serves 4 adults. The nutritional values below are per serving.
Use full-fat yogurt: This recipe requires thick, whole-milk Greek yogurt, so I do not recommend substituting it with regular yogurt. The proper fat-to-protein ratio and warming it over low heat prevent the sauce from curdling.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Gently warm it in a large skillet or pan on the stovetop over low heat, stirring frequently. The sauce will thicken as it sits in the fridge, so add a splash of water to restore it to a smooth consistency.
Optional mix-ins: This sauce is a great base for added vegetables. To keep it quick, sauté a handful of baby spinach or sliced mushrooms in a bit of olive oil in the pot before starting Step 3, then set them aside. Once your pasta and sauce are combined, simply fold the veggies back in for an easy veggie-packed pasta dish.

Nutrition

How to Store and Reheat

Here are my best tips for storing and reheating this creamy yogurt-based pasta sauce:

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat the pasta on the stovetop over low heat, stirring frequently. Add a splash of water as needed to loosen the sauce and restore its smooth consistency. Do your best to avoid letting it simmer for too long or boil.
Microwave: I do not recommend reheating this sauce in the microwave on high heat, as it can cause the yogurt to separate. If you do use the microwave, reheat in short 15-20 second intervals at low power, stirring in between.
Freezing: You can technically freeze Greek yogurt sauces, but I do not recommend it. If you have to, then be sure to store the pasta sauce separately, as cooked pasta loses its texture when thawed.

What to Serve With This Recipe

So you made this Greek yogurt pasta sauce and mixed it with some spaghetti, and now you want to turn it into a whole meal? Well, I am glad you asked because I have a few great suggestions:

Chicken: Turn it into a Mediterranean feast with my Baked Chicken Skewers, or keep it simple with my Baked Chicken Breast.
Shrimp or salmon: Seafood pairs beautifully with this creamy sauce. Try Sockeye Salmon or keep it quick with Grilled Shrimp Skewers.
Simple salad: I like serving this dish with a fresh salad to balance the richness of the pasta. Something light, such as a Spring Mix Salad, works perfectly.
A Vegetarian Meal: Serve it with my Zucchini Lasagna or Baked Eggplant Parm for a full vegetarian dinner.

Other Savory Yogurt Recipes

If you enjoy cooking with yogurt in savory dishes, there are so many delicious ways to use it beyond pasta sauce.

Below are a few yogurt-based recipes that I think you’ll enjoy:

Five-minute Creamy Salad Dressing (or Sauce): This Greek Yogurt Dressing is creamy, easy to make, and comes together in less than 5 minutes. It tastes better than store-bought dressing and is delicious drizzled over salads, grain bowls, or roasted vegetables.
The most loved Turkish Breakfast: If there is one dish that instantly takes me back to my childhood, it’s Turkish Eggs. Silky poached eggs are served over garlicky yogurt and finished with a warm chili butter sauce.
Tangy Meal Prep Solution: This Greek Yogurt Chicken Marinade is bright, tangy, and incredibly versatile. Made with Greek yogurt, lemon, and fresh herbs, it works beautifully whether you grill, bake, or pan-cook the chicken.

Mint Sauce for Lamb

Aysegul Sanford — Wed, 03 Apr 2024 20:39:44 +0000

If you’re looking for a creamier condiment to brighten your menu, you can check out my Mint Yogurt Sauce and Chimichurri with Mint to strike the perfect balance between tangy, cool, and luscious flavors.

Ingredients You’ll Need

One of the best parts about making mint sauce for lamb is how few ingredients you need to get the freshest, most vibrant taste. In fact, you likely already have these simple ingredients in your kitchen, making this recipe a must whether you’re preparing for a special occasion or a quick weeknight dinner.

Fresh mint: I highly suggest using fresh mint leaves or common garden mint for this mint sauce recipe. However, you should be able to find fresh mint at your local grocery store. If you are growing your own mint, then peppermint or spearmint varieties would both work.
Sugar: There are many ways to add a touch of sweetness to this iconic condiment. Classic mint sauce recipes for lamb use granulated sugar, but you can also use a cane, coconut, or brown sugar if you’re looking for an alternative, pantry-ready option. Or, if you’d prefer a thicker, more complex sweetness, you can also use honey instead of raw sugar.
Kosher salt: A pinch of salt is an excellent addition to this recipe, balancing its sweetness while bringing out its bright mint taste.
Vinegar: Adding an acidic component to this lamb mint sauce is critical to enlivening it with savory, tart notes. The original British mint sauce calls for distilled malt vinegar, but you can use white wine vinegar (which I used) or apple cider vinegar if you don’t have any malt vinegar on hand.
Boiling water

How to Make Mint Sauce from Mint Leaves?

Quick, simple, and hassle-free, this fresh mint sauce recipe is a cinch to make, regardless of your skill level. These step-by-step instructions will guarantee you can serve a fresh, tangy, and savory sauce in less than five minutes.

Prepare the mint leaves: Remove the fresh mint leaves from their stems, chop them finely, then transfer them to a bowl. Or, you can put it together in a lidded heat-resistant jar as well.
Add flavorings: Add the sugar, Kosher salt, and white wine vinegar to the chopped mint leaves, then stir the ingredients until thoroughly blended.
Add the water: Slowly pour the boiling water over the other ingredients, then stir the mixture to combine.
Cool: Set the jar aside and let it cool for a minimum of 30 minutes.
Serve: Serve the cooled fresh mint sauce alongside the rest of your menu. Or, if you plan to use the condiment later, cover and refrigerate it until ready to use.

How to Store and Freeze?

Once you learn how to make mint sauce for lamb, you’ll want to use it alongside all your favorite recipes. These pro storage tips will ensure your leftover sauce stays as fresh as possible, whether you want to enjoy it later in the week or use it for long-term meal prep.

Storage: After transferring it to an airtight container, you can store it in the refrigerator for 2-3 days. However, remember that the sauce will turn a darker green the longer it sits since the fresh mint loses its bright color during storage. Therefore, even if its taste doesn’t diminish, the sauce may not have the same bright green color as when you first prepared it.
Freeze: The best way to freeze this easy mint sauce is in individual portions, ensuring effortless use later on. To do so, I recommend pouring the sauce into an ice cube tray and freezing it until solid. Then, remove the cubes from the tray and place them in a freezer-safe container, such as a Ziplock bag, with as much air removed as possible. Replace the container in the freezer, and you can use each individual serving whenever your menu calls for a serving of bright, cool sauce.

Other Ways to Use Mint Sauce

No one can deny that mint sauce with lamb is one of the most classic flavor combinations, from a succulent roast dinner to a smoky Grilled Rack of Lamb or Boneless Leg of Lamb Roast.

However, if you have extra sauce or want to try out a new menu, there are dozens of other mouthwatering pairings to try, a few of which I’ve detailed below:

Incorporate it into salad dressings: This mint sauce makes a fantastic base for salad dressing recipes. Simply mix a tablespoon or two of this sauce with a bit of lemon juice and olive oil, and you’ll have a zesty, light dressing perfect for a bed of leafy greens.
Add it to yogurt: If you’re like me, you love making a quick, gourmet-level dip you can use for all your favorite snacks. You can quickly transform this recipe into a mint dipping sauce by mixing 1-2 tablespoons into a serving of Greek yogurt and serving it with fresh veggies, pita bread, or as part of a mezze platter.
Use it as a marinade for other meats, like chicken or fish: Want to add a brilliantly bright, herby flavor to your meats? Add a bit of this mint sauce to your marinade recipe, and its vibrant notes will beautifully compliment your main dish’s savory, succulent base.
Spread over spring vegetables: You can enhance any veggie side by adding a dollop of this minty spread to your plate. In particular, mint sauce makes a great accompaniment for fresh or blanched peas and green beans (especially my Air Fryer Green Beans!), as well as heartier veggies such as roasted potatoes.

Expert Tips

Any chef—beginner or professional—can easily make this homemade lamb mint sauce. These tips will ensure you come out with the tastiest sauce possible, including expert suggestions for chopping, flavor adjustment, serving, and more.

Mint stems: Since this recipe requires so much mint (you’ll need 1 large bunch), I encourage you to consider your herb’s freshness when deciding whether to use only the leaves or include the stems. Young, freshly picked stems—like the kind you grow in your home garden—are OK to use in this recipe. However, older stems—the kind you might find at your local grocery store—tend to have a harder, woodsier taste, which might negatively impact the overall flavor of your recipe. No matter which type of minty herb you use, it’s essential that you finely chop it to ensure the leaves fully release and evenly distribute their flavors into the sauce.
Food processor: You may have seen that other mint sauce recipes ask you to use a food processor or blender to cut up your mint leaves more thoroughly and blend them with the other ingredients. However, though this is technically an option, you can achieve an ideal fineness by chopping your herbs with a sharp knife. Furthermore, processing your mint may bruise the delicate mint leaves, leaving you with a sauce that has a slightly bitter taste rather than the fresh, vibrant flavor that finely hand-chopped mint leaves can offer.
Taste and adjust: The best mint sauce for lamb is one that you adjust according to your personal preference. That’s why I highly encourage you to use this recipe as a base, taste it before serving, and add more seasoning as necessary. I should also note that I find most jarred mint sauces to be too sweet for my taste, so I use a minimal amount of added sugar compared to other recipes. Therefore, if you prefer a sweeter profile, you may add more sweeteners to achieve your ideal balance of sweet and acidic flavors.
Let it rest: If you have the time, this homemade mint sauce recipe should rest for 30 minutes before serving. This resting time ensures that the ingredients have time to develop and deepen their flavors.
Adjust consistency: Depending on how you plan to use your mint lamb sauce recipe, you might want to adjust its consistency. As written, this recipe will result in a thicker sauce—more like a mint paste—which is ideal for serving with lamb dishes due to their rich meat flavor. However, if you’re looking for a thinner consistency, as you might when making a salad dressing or a saucy drizzle, all you need to do is add more water or vinegar to your mixture.
Serve it at room temperature: Though I recommend storing it in the refrigerator, it has the best taste and consistency when served at room temperature. Therefore, if you’ve stored it in the fridge beforehand, I suggest taking it out at least 30 minutes before adding it to your dinner table.

FAQs

What is mint sauce?

Mint sauce is a bright, vibrant, herb-based condiment often served with lamb dishes. In addition to fresh mint leaves, this thick sauce usually includes other ingredients, like sugar, vinegar, water, salt, and pepper, to enhance its flavor. Many store this mixture in a small jar, which you can likely find at your local grocery store.

Is mint jelly the same as mint sauce?

Though mint jelly and mint sauce are common accompaniments for lamb dishes, they’re not the same. Mint jelly has a more gelatinous texture due to its inclusion of pectin, and it tends to be sweeter because of its higher concentration of sugar—especially American mint jelly. By comparison, mint sauce is more herbaceous, spreadable, and tart. Because of its fresh mint base, it boasts a more potent mint flavor, and its use of vinegar and sugar creates a more vibrant flavor profile than mint jelly.

Why is mint sauce served with lamb?

Lamb and mint sauce is such an iconic pairing because the refreshing, minty taste of the sauce often helps balance the richness of lamb—especially back in the day, when lamb had a more pronounced gamey flavor. Together, lamb and mint sauce create a savory, fresh, and succulent base that’s as delicious as it is good for digestion.

If you try this mint sauce recipe or any other recipe on Foolproof Living, please take a minute to rate it and leave a comment below. It will be a great help to others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Mint Sauce for Lamb Recipe

Easy, fresh, tasty, and homemade mint sauce perfect for roast lamb. All you need are just a few simple ingredients and 5 minutes of your time to make it.

Course Condiment/Sauce

Cuisine American Vegan

Diet Vegan

Prep Time 5

Resting time 30

Total Time 35

Servings cup

Calories 104kcal

Author Aysegul Sanford

Ingredients

2 cups fresh mint rinsed, from 1 large bunch (~ 2 cups (34 grams) packed leaves)
1 tablespoon granulated sugar or cane, coconut, brown sugar, or honey
½ teaspoon kosher salt
2 tablespoons white wine vinegar or apple cider vinegar
3 tablespoons boiling water

Instructions

Remove the fresh mint leaves from their stems*. Finely chop the mint leaves and transfer them to a heat-resistant jar with a lid.
Add sugar, kosher salt, and white wine vinegar. Give it a quick stir.
Slowly pour in the boiling water and stir to combine.
Set it aside and let it cool for at least 30 minutes before serving. If not using right away, cover and refrigerate.

Notes

Yields: This recipe makes ½ cup of mint sauce, ideal for serving with two racks of lamb. The nutritional information below is for the full recipe.
Mint stems*: You are welcome to use the stems of freshly picked mint, but I wouldn’t recommend using the stems of store-bought mint as they tend to be woodsy.
Adjust the sweetness and consistency: I find most jarred versions of this mint lamb sauce to be too sweet, so this recipe is minimally sweetened. However, you can add more sugar if you prefer. The same goes for the consistency. If you find it too thick, feel free to add more boiling water, 1 teaspoon at a time, until it reaches your desired consistency.
Making Ahead and Storage Instructions: You can make this sauce a day in advance and store it in the fridge for up to 2-3 days. Keep in mind, though, that it will lose its bright green color and vibrancy as it sits.
Freezing: You can make a large batch of this mint sauce and freeze it using an ice cube tray. Place 1 tablespoon of the mint sauce in each cube and freeze. After they are frozen, remove the cubes from the tray and place them in a storage container in your freezer. You can have the perfect portion anytime you need mint sauce in your favorite recipe. Check out the blog post for other recipe ideas to use your sauce in.

Nutrition

Mint Yogurt Sauce

Aysegul Sanford — Tue, 02 Apr 2024 14:29:04 +0000

If you can’t resist the tangy, deliciousness of Greek yogurt recipes, you are not alone. While this minty condiment is a no-brainer when you want a yogurt and mint sauce for lamb, there are many other creamy yogurt recipes to enjoy! My Greek Yogurt Dressing will immediately enliven any salad with light, zesty flavors. Or, you can give your meal an authentic Mediterranean spin with the earthy, creamy, and herby notes of my Tzatziki Sauce or Yogurt Tahini Sauce.

Want to serve a crowd? My Yogurt Ranch Dip is the ultimate solution for party spreads, whether you want to serve chips, veggies, or any other fan-favorite finger foods!

Ingredients

This mint yogurt sauce recipe requires only six simple ingredients to transform your weeknight menu into a gourmet spread. In fact, you can probably find these ingredients in your pantry already!

Greek yogurt: I recommend using plain, full fat yogurt to give this dip the richest, creamiest flavor. However, you can also use low- or non-fat yogurt if you prefer a lighter alternative and don’t mind a thinner sauce.
Fresh mint leaves: Use widely available supermarket fresh mint for this recipe. I recommend removing the leaves from the stems and chopping them up finely. If you are growing your own mint, both spearmint and peppermint leaves would work.
Lemon juice: Fresh lemon juice is my go-to for this yogurt mint sauce, as it has a brighter, deeper citrus flavor than bottled lemon juice.
Fresh garlic cloves: The best way to infuse this mint yogurt recipe with robust, savory flavor is to use finely chopped or pressed fresh garlic. However, if you don’t have fresh garlic handy, one teaspoon of garlic powder will give your sauce similarly bold notes while also blending nicely into your mixture.
Kosher salt & black pepper

Optional Add-Ins & Substitutions

Olive oil: If desired, you can drizzle your mint dip with olive oil or mix olive oil with your other ingredients to achieve a richer, more full-bodied blend—just like I do in my Creamy Yogurt Dill Sauce!
Spices & dried herbs: Because this sauce is so versatile, I encourage you to customize its seasonings based on the menu you’d like to serve. Ground cumin, cayenne pepper, red pepper flakes, and dried mint are all impeccable additions if you want to lend this condiment nutty, smoky, or spicy undertones.
Water: If you want to turn this creamy dip into a thinner mint yoghurt dressing, all you need to do is add a little bit of water to your mixture. Just be sure to taste for seasoning and add more if necessary. Then, add your mint yogurt dressing to your favorite salads for the perfect side dish, light lunch, or veggie-packed meal.
Vegan yogurt: If you follow a vegan diet, you can still enjoy this mint sauce recipe by substituting the dairy-based Greek yogurt for plain vegan coconut yogurt or almond milk yogurt—as long as it’s unsweetened.

How to Make Mint Yogurt Sauce?

Anyone can make this minted yogurt sauce in just five minutes—with only two steps! Below, you’ll find out how to make a refreshingly light, creamy condiment in no time.

Combine the ingredients: Add the yogurt, chopped mint, lemon juice, garlic, salt, and black pepper to a small bowl. Whisk the ingredients until they’re thoroughly combined and smooth.
Season and serve: Taste the mint sauce for seasoning, and add more if necessary. When you reach your ideal balance of flavor, your sauce is ready to enjoy!

How to Store & Freeze?

This effortless recipe is excellent for easy storage, whether you want to make it ahead of time, use it throughout the week, or save it for future meal prep.

Storage: First, transfer this mint yogurt sauce into a tight-fitting jar or airtight container to keep it fresh. Then, store it in the refrigerator for up to five days, being sure to shake or whisk the mixture before using it.
Freeze: Technically, you can freeze this sauce for later use. However, yogurt tends to separate when it thaws, so be sure to whisk it before serving it. Furthermore, if you want to store this condiment for individual servings, you can pour it into an ice cube tray and use each frozen “cube” as needed.

How to Use Mint Sauce With Yogurt?

This hassle-free recipe is just what you need to compliment your menu with light, minty flavors. Below are some ideas to get you started:

Meat dishes
- With lamb: In the mood for a classic? Lamb with yogurt mint sauce perfectly balances this succulent, grassy meat with bright, fresh flavors. For example, this mint yogurt sauce makes an exquisite pair with my Roasted Rack of Lamb, Grilled Lamb Rack, and even individual lamb chops if you want a smaller portion size. Or, if you’re in need of a quick lamb dinner, my Pressure Cooker Lambs Shanks make an excellent pairing with this sauce.
- Chicken: People often use this Greek sauce for lamb, but it also makes a delectable condiment for countless other Mediterranean meat dishes. Succulent and tender, my Shish Taouk and Oven Chicken Kabobs expertly balance the delicate freshness of my mint dip with their smoky taste. Otherwise, you can drizzle this creamy sauce recipe over a Pita Chicken Wrap or pita sandwiches for a protein-filled meal you can enjoy at picnics, barbecues, and on-the-go meals.
- Beef: Savory, filling, and flavorful, my Kofte Meatballs and Oven Beef Kabobs are also delicious paired with this mint yogurt dipping sauce. Pour a helping of this light condiment over your hearty beef dish, or serve it on the side for a restaurant-ready menu that comes together in no time.
Dipping sauce: One of my favorite ways to use this versatile sauce is as a minted yogurt dip. It makes a delicious dipping sauce with roasted or grilled vegetables or as a part of a mezze platter with other dips like Hummus and Muhammara, of course, with pita bread on the side.
Dressing for salad: Because of its light, cool taste, this condiment makes a fantastic mint yogurt salad dressing—especially when you add a little water to thin out its base. Pair this tasty dressing with my Cucumber Greek Yogurt Salad for a refreshingly crisp side everyone can enjoy, or pour it over my Chicken Salad With Greek Yogurt for a hearty yet fresh dish that will delight any potluck.
Sandwiches and burgers: Mint yogurt dip isn’t only delicious alongside gourmet mains; it’s also a tasty topping for your favorite sandwich recipes! Spread this sauce on my Steak Sandwich for a juicy, hand-held meal. Or, if you’re in the mood for a vegetarian option, whip up a Bulgur Burger or Falafel Sandwich and top it with mint yogurt sauce for a Middle Eastern dish your dinner guests will love.
Vegetable dishes: If you’re looking for a deliciously nutritious dish, try spooning or drizzling this yoghurt and mint sauce over your favorite veggie sides. This light and creamy condiment perfectly accompanies my tender Sauteed Eggplant, or you can drizzle it over my Sauteed Mushrooms and Asparagus or Air-Fried Asparagus for a savory, flavorful side you can customize for any menu.

Expert Tips

It is no secret that this is a super simple recipe. However, during our recipe testing, we learned a few things that are worth noting to help you succeed on your first try:

Chop mint finely: The key to getting the freshest, most evenly distributed flavor is to chop your mint as finely as possible. Some versions of this recipe use a food processor to achieve a super-fine consistency, but I found this unnecessary. As long as you have a chopping board and a sharp knife, you should be able to get a similarly fine cut in your fresh mint.
Stir well: Because this lamb yogurt sauce uses fresh, wet, and dry ingredients, you must stir it thoroughly before serving. Doing so will help avoid clumpiness, give you a super-smooth texture, and ensure a more even distribution of flavor.
Experiment with seasonings according to your recipe: Whether you use this Greek yogurt sauce for lamb, chicken, beef kebabs, or any other dish, I recommend playing around with your seasonings and fresh herbs to best complement your menu. Some of my favorite additions are fresh dill, fresh parsley, and fresh cilantro—all of which offer uniquely refreshing, earthy, and grassy notes.
Adjust consistency: To make it thicker, add a little more yogurt to the sauce. However, if you prefer a thinner consistency—as you might for a salad dressing or drizzly topping—add a little bit of water to your mixture.
Let it rest: If you have the time, I highly recommend letting this mint sauce rest for 30 minutes in the fridge before using it. This resting time will allow the ingredients to more thoroughly infuse the sauce, leading to a deeper, more complex flavor profile.

FAQs

Want to know more about this tantalizingly cool sauce? Below, you’ll find answers to all your questions, from alternative preparation methods to consistency adjustments.

How is this yogurt mint sauce different than Indian mint sauce served at Indian restaurants?

True, both yogurt mint sauce and Indian mint sauce are yogurt-based sauces that use fresh mint to get their iconic cool taste. However, the Indian version—a popular condiment at Indian restaurants—includes additional ingredients, such as fresh cilantro, lemon juice (or lime juice), green chilies, cumin, sugar, and salt, to achieve a brighter, more herbaceous base.

How do you thicken mint yogurt sauce?

Try adding more yogurt to your mixture to thicken your yogurt and mint sauce. Conversely, if you want to thin out your sauce, add a bit of water to your bowl.

How to make mint yoghurt with mint sauce?

A great way to cut down on extra prep time when making this yogurt mint sauce recipe is to begin with English mint sauce (either from the store or homemade). Then, add 2-3 tablespoons of this pre-made sauce to your Greek yogurt, stir, and enjoy!

If you try this Mint Yogurt Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It will be a great help to others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Mint Yogurt Sauce Recipe

Yogurt mint sauce is a quick, easy, and flavorful condiment to serve with lamb, chicken, beef, or simple roasted vegetables. While we are making it as a sauce here, by making small adjustments you can easily turn it into a dip or dressing as well.

Course Condiment/Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings cup

Calories 154kcal

Author Aysegul Sanford

Ingredients

1 cup plain full fat Greek yogurt
½ cup fresh mint leaves loosely packed and finely chopped
2 tablespoons lemon juice freshly squeezed
2 garlic cloves minced or pressed through a garlic press
½ teaspoon kosher salt plus more to taste
1/8 teaspoon black pepper

Instructions

Place yogurt, mint, lemon juice, garlic, salt, and black pepper in a small mixinf bowl and whisk until fully combined.
Taste for seasoning and adjust if necessary.
You can use it right away or store it in a jar with a tight-fitting lid and refrigerate it for up to 5 days.

Notes

Yields: This recipe makes one cup of sauce. You can easily multiply the recipe based on what you are serving it with. The nutritional values below are for the whole recipe.
Fresh mint: I used store-bought fresh mint, but if you are growing your own, you can use peppermint or spearmint to make this recipe.
Storing leftovers: Store leftovers in an airtight container in the fridge for up to 5 days. Be sure to give it a good whisk and taste for seasoning before serving.

Nutrition

Horseradish Yogurt Sauce

Aysegul Sanford — Wed, 31 Jan 2024 18:58:17 +0000

If you love yogurt-based sauces, be sure to make Yogurt and Dill Sauce, Tzatziki, and Tahini Yogurt Sauce, too.

Ingredients

This Greek yogurt horseradish sauce recipe is made with only 8 ingredients, most of which are probably already in your pantry and fridge. Gather together:

Horseradish: Most grocery stores sell “prepared horseradish” or “horseradish grated in vinegar” in glass jars in the condiment aisle (Gold’s (affiliate link) is a popular brand). If you are lucky enough to spot a fresh horseradish root in the grocery store (prime time season is late autumn and early spring), feel free to peel and grate it fresh at home. Just note that fresh horseradish is much stronger than jarred, so start with 1 tablespoon and work your way up from there.
Plain Greek yogurt: Full-fat Greek yogurt will offer the creamiest texture. The rich, creamy texture also balances the spicy notes of the horseradish and gives it a nice cooling bite. If you can’t find Greek yogurt, Icelandic Skyr is the next best choice.
Mayonnaise: Mayo adds another layer of creaminess and a tangy flavor. If you prefer to make yogurt horseradish sauce without mayo, simply omit it and adjust the seasonings to your liking.
Apple cider vinegar: Apple cider vinegar gives it that special pop and slightly sweet flavor. White wine vinegar is a great substitute.
Dijon mustard: Dijon mustard enhances the natural spiciness in the horseradish.
Seasonings: Keep it simple with Kosher salt and black pepper to allow the horseradish to shine.
Chives: Fresh chives, or scallions, give it an extra bite and an almost herbal finish at the end.

Substitutions and Optional Add-Ins

Garlic cloves: Grate a fresh garlic clove or smash some roasted garlic so that it blends right into the sauce.
Crushed red pepper flakes: For a little extra spice, a dash or two of red pepper flakes would be especially nice.
Lemon juice: If you don’t have any apple cider vinegar or prefer not to use vinegar, try fresh lemon juice instead.
Sweetener: Two teaspoons of sweetener, such as granulated sugar, brown sugar, or honey, will tame the spiciness and balance the flavors. Add more if you prefer a sweeter flavor.
Fresh herbs: Horseradish sauce with dill or parsley would be another great option. I prefer fresh dill or parsley, but dried versions can also be used.

How to Make This Recipe?

A super flavorful, punchy, spicy horseradish sauce with Greek yogurt is ready in less than 5 minutes. With only two easy steps, you’ll wonder why you never made this healthy horseradish sauce in the first place. Here’s how I like to do it:

Make horseradish sauce: In a small bowl, whisk together prepared horseradish, Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and combined.
Add chives: Gently stir in the chives or scallions, if using.

How to Store and Freeze?

Horseradish sauce with yogurt can be made well ahead of time and even stored in the freezer. To ensure this creamy sauce keeps as long as possible, simply:

Storage: Transfer the yogurt horseradish sauce to an airtight container. Store in the fridge for up to 1 week. Give it a good stir just before serving.
Freeze: Store in a freezer-safe container for up to 3 months. For meal prep and portion control, flash-freeze the sauce in a silicone ice cube tray for 1-2 hours. Then, pop them out and transfer them to a freezer-safe plastic bag. Each cube is good for one serving.

Serving Suggestions

Whether you want a yogurt sauce for steak or an exceptional accompaniment to lamb, pork, chicken, or seafood, this horseradish sauce with yogurt will hit the spot. It also pairs well with vegetables and potatoes, too. Some of my favorite ways to serve include:

Beef: You can’t get any more classic than horseradish sauce and beef. The spicy, tangy, cooling sauce compliments the fatty, umami-like textures and flavors of beef. Serve a dollop with any cut of steak, such as Filet Mignon or NY Strip, or serve it with Sunday roasts, like Standing Rib Roast or Instant Pot Pot Roast.
Pork and lamb: Just as horseradish compliments beef, it also compliments other types of meat, including pork and lamb. Give Pork Chops that much more zippy bite, or serve it alongside the robust flavors of Lamb Chops.
Sandwich spread: Don’t stop with weeknight dinners. Jazz up your lunch and spread it on sandwiches of all types, like a roast beef sandwich, turkey, chicken, and of course, leftover prime rib sandwich.
Seafood: The delicate, flaky texture of Grilled Sockeye Salmon and Baked Sockeye Salmon go so well with the bold richness of horseradish cream sauce.
Vegetables: Give any of your favorite roasted veggies a healthy, creamy kick (with some added protein from the Greek yogurt) by serving it as a drizzle or a dip. I love serving it with my Air Fryer Beets, which makes a great side to serve with meat dishes.
Potatoes: The flavors of horseradish, chives, and yogurt pair so beautifully with baked or roasted potatoes, like Air Fryer Fingerling Potatoes and Air Fryer Red Potatoes it will make your taste buds tingle.

Expert Tips

Adjust the seasoning: Taste as you go and adjust the horseradish and seasonings to your taste. Keep in mind that the horseradish will get stronger the longer it stays in the fridge.
Bring to cool room temperature: Cover and place in the refrigerator until ready to serve. For best results, remove from the fridge 30 minutes before serving.
Give it a good stir before serving: Some of the liquid naturally floats to the top, so make sure to stir it to bring all the ingredients back together.
Thin to your desired consistency: If the sauce is too thick, thin it out with a tablespoon of water.

FAQs

What is creamy horseradish sauce made of?

This version of horseradish sauce with yogurt is made with prepared horseradish, Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, salt, pepper, and either chives or scallions.

What goes well with horseradish sauce?

Horseradish sauce is classically paired with roasted meats, like Prime Rib and Pot Roast, but is exceptional with pork, lamb, chicken, vegetables, and potatoes.

What is the difference between horseradish and horseradish sauce?

Horseradish is simply the ingredient itself, a root vegetable with a long white root and green leaves. Horseradish sauce adds a creamy component to the mix, such as sour cream, Greek yogurt, and/or mayonnaise.

Other Greek Yogurt Sauce/Dip Recipes You Might Also Like:

If you try this Horseradish Yogurt Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Horseradish Yogurt Sauce Recipe

Horseradish Yogurt Sauce is a lighter alternative to the classic condiment we all love. Made with Greek yogurt, it is still super creamy and tangy with fewer calories. It is the perfect accompaniment to meat (especially Prime Rib), fish and vegetable dishes.

Course Condiment/Sauce

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 30kcal

Author Aysegul Sanford

Ingredients

3 tablespoons prepared horseradish
½ cup Greek yogurt full fat
1 tablespoon mayonnaise
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon chives or scallions, chopped (Optional)

Instructions

In a medium bowl, whisk together the prepared horseradish, Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, salt and pepper until fully combined.
Gently stir in the chopped chives or scallions if desired. Taste for seasoning and add more if necessary.
Refrigerate until ready to serve then remove from the fridge 30 minutes before serving.

Notes

Yields: This recipe makes 3/4 cup horseradish yogurt sauce, which is ideal for 6-7 servings. The calorie information below is per serving.
Storage: Transfer it to an airtight container. Store in the fridge for up to a week. Give it a good stir just before serving.
Freeze: Store it in a freezer-safe container for up to 3 months. Alternatively, for meal prep and portion control, flash-freeze the sauce in an ice cube tray for 1-2 hours. Then, pop them out and transfer them to a freezer-safe plastic bag. Each cube is good for one serving.

Nutrition

Horseradish Sauce For Prime Rib

Aysegul Sanford — Wed, 24 Jan 2024 23:18:56 +0000

Like many people, I have a handful of go-to recipes I rotate through at Christmas. It’s usually a toss-up between prime rib, beef tenderloin, or a cozy pot roast.

No matter which one ends up on the table, this creamy horseradish sauce is the one thing I always make to serve alongside it.

It’s the kind of sauce you’d expect at a steakhouse, but once you make it yourself, you’ll see how easy it is.

The best part is that it doesn’t stop at Christmas dinner. The next day, I use it as a spread for sandwiches, which feels like a little bonus.

Horseradish Sauce Ingredients

You only need seven simple ingredients to make this horseradish sauce.

Below, you’ll find everything you need, along with a few substitution ideas and optional add-ins to customize it to your taste:

Prepared horseradish: Often labeled as “prepared horseradish” or “grated horseradish in vinegar,” it is usually found in the refrigerated section of the grocery store in a small jar.

It’s made by grating fresh horseradish root and preserving it in vinegar, which tames its strong flavor.

If you grow horseradish at home or want to make it with fresh horseradish, you can make this recipe from scratch. Just keep in mind that homemade horseradish tends to be much stronger, so you may have to adjust your recipe accordingly.

Sour cream: I like to use sour cream for its gentle tang and creamy texture, which helps balance the sharpness of the horseradish. I recommend using full-fat sour cream, as it gives the sauce a smoother texture.

Mayonnaise (optional): This adds a bit of extra creaminess and mild tang to the sauce. It is optional, so you can leave it out if you prefer a lighter horseradish sauce or want to keep the flavors more straightforward.

Dijon mustard (optional): Most horseradish sauce recipes don’t include Dijon mustard, but I love that a small amount (1 teaspoon) adds an extra layer of complexity to the sauce. However, you can omit it if you prefer.

Apple cider vinegar: This is a great way to balance the richness of this sauce. However, white wine vinegar, lemon juice, or champagne vinegar would also work.

Chives: Chives add a mild onion note and a bit of freshness to the sauce. If you don’t have chives on hand, you can use scallions.

Seasonings: A simple mix of salt and black pepper is all you need to bring out the horseradish’s natural flavors.

Substitutions and Optional Add-Ins

Greek yogurt: If you prefer to make a horseradish sauce recipe without sour cream, you can use ½ cup of Greek yogurt for a lighter sauce. Or better yet, try my horseradish yogurt sauce for a recipe that uses no mayo or sour cream.

Crème fraîche: If you like a richer finish, ½ cup of crème fraîche is another great substitute for sour cream.

Heavy cream: For a milder, less tangy version, you can replace the sour cream with heavy cream.

Worcestershire sauce: If you want a bit more depth, add up to ½ teaspoon to the sauce.

Sweetener: To make it slightly sweeter (similar to Arby’s-style sauce), stir in 1-2 teaspoons of sugar or honey to taste.

Prepared Horseradish vs Fresh Horseradish: What Works Best for Sauce

If you’re wondering whether to use prepared horseradish or fresh horseradish root, here’s a quick breakdown:

Prepared horseradish is grated horseradish root preserved in vinegar. It’s what’s most commonly used in horseradish sauce recipes and is typically sold in small jars in the refrigerated section near the condiments or produce.

I prefer using prepared horseradish here because you’ll get consistent heat and flavor, and let’s face it, it is quick and easy.

Fresh horseradish would also work, but keep in mind that it is significantly stronger than the prepared horseradish you’d buy at the store. So, start with 1 tablespoon of freshly grated horseradish, taste, and adjust as needed.

Freshly grated horseradish can quickly overpower the sauce, so a little goes a long way.

How to Make Horseradish Sauce

If you’ve never made horseradish prime rib sauce at home, you’ll be happy to know it comes together quickly and requires no special equipment.

I’ve tested this ratio many times, and whisking everything by hand gives you the smoothest, most balanced sauce.

Step 1 – Whisk the base ingredients: Add the prepared horseradish, sour cream, mayo, apple cider vinegar, Dijon mustard, salt, and black pepper to a medium bowl.

Whisk until the mixture is completely smooth and well combined. Take a quick taste and adjust the seasoning if needed. The sauce should be creamy with a noticeable but balanced horseradish kick.

Step 2 – Fold in the chives (optional): If using, gently stir in the chopped chives or scallions. This adds a subtle onion note and a bit of freshness without overpowering the sauce.

Serve right away, or refrigerate until ready to use.

Expert Tips for the Best Horseradish Sauce

While this is a simple sauce, a few small adjustments can make a big difference in both its taste and how well it pairs with your meal.

Here’s what I’ve learned through years of making this recipe:

Adjust based on what you’re serving: One of the benefits of making horseradish cream sauce at home is its ease of customization. If you want to make it steakhouse-style and serve it with rich dishes like roast beef or prime rib, increase the prepared horseradish to 4 tablespoons for a bit more kick. For sandwiches, burgers, or roasted vegetables, I recommend using 2-3 tablespoons to keep the sauce milder so it doesn’t overpower the other ingredients.
Taste before serving: Always give the sauce a final taste and adjust the seasoning as needed. This is especially important if the sauce has been refrigerated, as flavors can mellow slightly over time.
Let it rest if you can: While this sauce is ready to use in about 5 minutes, letting it sit in the refrigerator for at least 30 minutes makes a big difference, as it helps the flavors come together.
Stir before serving: Because this sauce contains both dairy and vinegar, some separation is normal. A quick stir before serving ensures an even texture and balanced flavor.

Horseradish Sauce for Prime Rib Recipe

This homemade horseradish sauce is perfect for steak, prime rib, roast beef, and beef tenderloin. Made with just a few basic pantry ingredients, it can be served as a creamy sauce to various meat dishes (beef, pork, chicken), as a spread for sandwiches, or as a dipping sauce for veggies.

Course Condiment, Sauce

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 58kcal

Author Aysegul Sanford

Ingredients

3 tablespoons prepared horseradish aka jarred horseradish
½ cup sour cream full-fat
1 tablespoon mayonnaise full fat
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon chives or scallions chopped – optional

Instructions

In a medium-size bowl, whisk together the prepared horseradish, sour cream, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until fully combined.
Gently stir in the chopped chives, if desired. Taste for seasoning and add more if necessary. Serve.

Notes

Yields: This recipe makes 3/4 cup horseradish sauce, which is ideal for 6-7 servings. The calorie information below is per serving.
Prepared Horseradish: Also known as jarred horseradish, you can buy prepared horseradish from your grocery store. You can make this recipe using grated fresh horseradish, but if you go in that direction, I would recommend starting with 1 tablespoon of it (and increasing it from there), as the fresh variety has a more potent flavor.
Make Ahead: You can make this recipe 2 days ahead and keep it in the fridge in an airtight container. Just be sure to give it a good stir before serving.
Storage: Place in an airtight container (or a mason jar) and refrigerate for up to 7 days.
Freezing: Place it in resealable freezer-safe bags or ice cube trays (in smaller portions) and freeze for up to 3 months. Thaw in the fridge a few hours before you are ready to serve it.

Nutrition

Make Ahead, Storage, and Freezing

This horseradish sauce is easy to make ahead and stores well, making holiday prep a little easier. Here’s how I do it:

How to make ahead & store: Transfer your prepared horseradish sauce to an airtight container or a mason jar. It will stay fresh in the refrigerator for up to a week.

I recommend stirring the mixture before serving, as the ingredients tend to separate.

How to freeze: While some people recommend against freezing dairy-based sauces due to separation, I have found that a quick 30-second whisk after thawing re-emulsifies the sauce well. For easy portioning, freeze the sauce in an ice cube tray. Once frozen, remove the frozen cubes from the mold and transfer them to a freezer bag. They should keep well for up to 3 months.

FAQs

What does horseradish sauce taste like?

Horseradish sauce has a creamy, tangy base with a noticeable sharpness from the horseradish. The heat is present but balanced by the dairy.

Why is horseradish sauce served with prime rib?

Prime rib is rich and well-marbled, and horseradish sauce helps cut through that richness. The sharpness of the horseradish and the creaminess of the sauce create contrast, which keeps each bite from tasting too heavy.

Can I make horseradish sauce without mayonnaise?

Yes. The mayonnaise in this recipe is optional; I use it mainly for added tangy flavors. You can leave it out and still end up with a well-balanced horseradish sauce.

How long does horseradish sauce last in the fridge?

When stored in an airtight container, it will keep well in the refrigerator for up to one week. Give it a quick stir before serving, as it might separate.

Does horseradish sauce get stronger over time?

Not really. It can mellow slightly as it rests, which is why I recommend giving it a good stir, tasting before serving, and adjusting if needed.

What to Serve Horseradish Sauce With

This creamy horseradish sauce pairs well with a wide range of dishes, from classic beef recipes to more unexpected uses.

Here are a few of my favorite ways to enjoy it:

Classic Pairings

Horseradish sauce is a natural match for beef, and it’s especially popular as a prime rib dipping sauce, since its sharpness balances the richness of classic holiday meat dishes. Here are a few of the classic ways I like to serve it:

Spoon it alongside Prime Rib (with Au Jus), Beef Tenderloin, or Filet Mignon for a classic steakhouse-style pairing.
It’s also excellent with Pot Roast, adding a little contrast to the slow-cooked meat.

Everyday Pairings

Sandwiches and burgers: Use it as a spread for a leftover Prime Rib Sandwich or add it into burgers, like my Bacon Avocado Burger, for extra creaminess.
Roasted or grilled vegetables: Serve this creamy horseradish recipe as a dip or topping for roasted vegetables or a baked potato for an easy, elevated side dish.
Crudité: This creamy sauce makes a great spicy dip to serve as a part of crudité platters, meat, or cheese boards.

Less Traditional Ideas

Seafood: Horseradish sauce for salmon pairs surprisingly well with richer seafood dishes, such as Baked Sockeye Salmon or Grilled Sockeye Salmon.
Bloody Marys: Stir in a small dollop to add a little extra depth and spice.

Prime Rib Au Jus

Aysegul Sanford — Sat, 23 Dec 2023 13:49:20 +0000

It’s no wonder why red wine au jus is a staple in fancy steak restaurants. This classic, incredibly delicious sauce comes from a mixture of meat juices, red wine, and seasonings, making it the ultimate pairing with dozens of meats. While you might be used to seeing this savory side at your favorite steak houses (I’m looking at you, Outback and Texas Roadhouse!), this super-easy recipe will teach you how to bring the same five-star flavors to your home.

Au Jus Ingredients

Making au jus for prime rib is an easy way to add delicious layers of juicy, beefy flavor to your scrumptious main. With three simple ingredients, you won’t have to spend extra time or money preparing this must-have taste enhancer.

Beef broth or beef stock: You can use either beef broth or beef stock in this rib roast au jus sauce recipe. I prefer beef broth, as it has a less overpowering, concentrated flavor that better balances the richness of the pan drippings. However, if you decide to use beef broth, try to purchase a low-sodium variety to avoid oversalting your sauce.
Worcestershire sauce: This pantry staple is essential to giving your standing rib roast au jus delectable umami flavors.
Red wine: Though the classic au jus recipe uses red wine to get its crisp, acidic flavors, this ingredient is optional. If you want to make this au jus recipe without wine, simply add the equivalent amount of beef broth to your mixture. However, if you do use red wine, be sure not to use cooking wine. Cooking wine tends to be of lesser quality, filled with preservatives and extra salt that may negatively affect your recipe’s flavor profile. Instead, I suggest using a French red drinking wine, such as Cabernet Sauvignon or Pinot Noir.
Seasonings: Because beef drippings already pack a ton of meaty, flavorsome taste, all you need to season your prime rib roast au jus is a simple mix of salt and pepper.
Pan drippings: If you’re making prime rib, I highly recommend adding the drippings deposited in your roasting pan to your au jus, giving it a hearty, beefy finish. Remember, too, that straining your drippings is optional for this recipe. I prefer not to strain my pan drippings for an extra deep taste and thicker texture (thanks to the generous coating of my Prime Rib Rub), but you can strain yours if you want a clear au jus. Furthermore, you can also make this prime rib au jus without drippings, though it will have a less full-bodied flavor profile.

Optional Add-Ins

These tasty additions are guaranteed to add delectable notes of bright, robust flavors to your prime rib au jus sauce recipe. Whatever you add, however, be sure to strain your mix before serving.

A sprig of rosemary or thyme: Floral, fragrant, and bright, these fresh herbs add a light finish to rib roast jus, perfectly balancing its heartier base.
A few cloves of smashed garlic while simmering: If you want to give your au jus bold, savory-sweet undertones, add a few cloves of smashed garlic to your sauce while it simmers. The heat will help develop its depth of flavor, more thoroughly infusing the recipe with garlicky flavors.

How to Make Au Jus for Prime Rib?

Making au jus from prime rib is an easy way to bring your gourmet meal to the next level—in just three steps! Not to mention, it is a great way to use the leftover prime rib drippings!

Place the ingredients in a saucepan: Add the pan drippings, beef broth, red wine, Worcestershire sauce, kosher salt, and black pepper to a saucepan, and set the burner to medium heat.
Simmer: Let the mixture simmer until you’re ready to serve your prime rib.
Serve: Taste the au jus for seasoning, add more if necessary, and transfer the sauce to a pitcher. Serve alongside your prime rib, and enjoy!

How to Store, Freeze, and Thaw?

Once you make this homemade au jus for prime rib, you’ll want to use it in all your favorite meat recipes. These expert storage tips will ensure you can keep your sauce as fresh and flavorful as possible, no matter how (or when!) you want to use it.

Store: Store your prime rib jus in an airtight container, such as a jar, in the refrigerator for up to three days.
Freeze: To freeze this delicious au jus recipe, bring it to room temperature. Then, transfer it to a freezer-safe container or jar, or pour it into an ice cube tray for easy future use. However, if you use a jar, leave a few inches at the top to accommodate any expansion, especially as a top layer forms over the sauce. You can then store your au jus in the freezer until ready to use.
Thaw: When ready to thaw your leftover au jus, place it in the refrigerator overnight. Then, reheat it in the microwave or stovetop before using.

How to Use Prime Rib Au Jus Sauce in Your Daily Cooking?

Though this recipe shows you how to make au jus for a rib roast, this tasty dish has countless other delectable uses. Use this savory sauce in anything from warming stews to tasty braising liquid, and you’ll enjoy top-notch dishes every night of the week. Below are a few ideas to get you started:

Dipping sauce: The most popular way to enjoy this flavorful sauce is to use it as an au jus dipping sauce for prime rib, beef tenderloin, and other beef dishes. This tantalizing pair will ensure every bite has maximal moisture and flavor.
Drizzle over meat for extra moisture or flavor: If you’re on the hunt for the juiciest, most flavorful meat, au jus is precisely what you need. Drizzle your steak, filet mignon, or prime rib with au jus sauce, and every bite will come to life with succulence and hearty taste.
Sandwiches: Not only does this recipe make a great addition to various meat-based mains, but it also makes an incomparable dip for your go-to sandwiches. You’ll get dozens of compliments when you serve this gourmet sauce alongside everything from delicious Leftover Rib Roast Sandwiches to tender French dip sandwiches to gooey Philly cheesesteaks or even Chicago-style Italian beef.
Mashed potatoes: You don’t need to prepare a fresh batch of gravy to enliven your mashed potato recipe. Instead, pour some meaty au jus on top of your fluffy potatoes, and you won’t be able to resist a second helping.
Cooking or braising liquid: Infused with bold, meaty flavor, this prime rib jus recipe is a no-brainer when preparing an equally flavorful, all-purpose cooking liquid. Use it to braise protein-packed meats or cook your favorite vegetables; every forkful will astound you with its ample flavor.
Soups and stews: If you want a hassle-free solution for bland soup recipes, au jus is your answer! Pour some of this mouthwatering blend into your savory soup or stew recipes—especially beef-based ones!—and you’ll be spooning even more into your bowl in no time.

Expert Tips

There’s no need to stress over this easy au jus for prime rib. These helpful tips will ensure your savory mixture tastes delicious with any meaty meal, whether you prepare prime ribeye roast for special occasions or roast beef sandwiches for a weekday lunch.

Pan drippings: When you make au jus from prime rib drippings, it’s up to you whether or not you want to strain your pan drippings before adding them to your au jus mixture. I usually use un-strained drippings, as the thicker bits add extra flavor to the juice. Still, you may strain your drippings if you prefer a clearer sauce.
A word on reducing: It’s important to let your ribeye au jus simmer a bit to help the flavors fully develop, concentrate, and blend during the cooking process. However, be careful not to over-simmer the mixture. Otherwise, the sauce will become too intense as it reduces, giving it an unpleasantly overpowering taste.
Seasoning: The best au jus sauce for prime rib is one that has an ideal amount of seasoning. Therefore, it’s essential that you taste your beef sauce before serving and add additional seasoning if necessary.
Fat content: While preparing your au jus sauce for prime rib, you may find that the mixture produces too much fat for your liking—especially when the drippings come from your prime rib’s fat cap. If your simmered liquid has too much, feel free to skim the top to eliminate excess fat.
Ideal consistency: A classic French au jus sauce is very liquidy, making it the perfect addition to hearty beef mains, whether drizzled on top or served as a dipping sauce. While it is not traditional, if you prefer a more creamy au jus sauce, you can mix a tablespoon (or more – depending on the consistency you are after) of cornstarch with some of the liquid and make a cornstarch slurry. Then you can pour it into the au jus sauce and mix until combined and reached a creamer consistency.

FAQs

What is au jus?

French for “with the juice,” this iconic recipe is a savory, light sauce made from cooked meat juices, broth, and a few seasonings. Most often, people serve au jus as a sauce or drizzle to enhance the juiciness and flavor of beef dishes.

What is au jus sauce made of?

Au jus comes together with a basic mixture of meat drippings, broth or stock, red wine, and Worcestershire sauce, simmered over medium heat until ready to serve.

Can you freeze au jus?

Yes! Freezing au jus is a great way to simplify future meal prep and eliminate kitchen waste. Just be sure to let the sauce come to room temperature before transferring it to an airtight jar or ice cube tray, and leave some room at the top of your jar to accommodate expansion during storage.

What is the difference between brown gravy and au jus?

Though both are rich, meat-based sauces, gravy is much thicker, using butter, cornstarch, and/or all-purpose flour to create a creamier texture. Brown gravy also uses more seasonings to achieve its full-bodied taste, sometimes adding ingredients like garlic or onions to fill out its profile. By contrast, au jus is a thinner, more natural blend of ingredients, getting its buttery, savory flavor from the natural juices that melt off of cooked meats—especially prime rib. Instead of adding extra thickeners, au jus uses a blend of red wine and Worcestershire sauce as its primary flavor additives.

If you try this Prime Rib Au Jus recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Prime Rib Au Jus Recipe

Prime rib au jus sauce is the perfect condiment to serve along with any prime rib recipe. Easy and quick to make, this simple recipe delivers big results with minimal effort.

Course Condiment – Dip, Condiment/Sauce

Cuisine American/French

Diet Kosher

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 71kcal

Author Aysegul Sanford

Ingredients

Pan drippings
1 ½ cups beef broth
½ cup red wine such as Cabernet Sauvignon or Pinot Noir
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Place the pan drippings, beef broth, red wine, Worcestershire sauce, kosher salt, and pepper in a small saucepan over medium heat.
Once it comes to a boil, turn it down to low heat and let it simmer until you are ready to serve it with your prime rib.
Taste for seasoning and add in more, if necessary. Transfer the au jus to a pitcher for easy serving.

Notes

Yields: This recipe makes 2 cups plus a few tablespoons of au jus. It is ideal for serving with a 7-pound prime rib, which serves 8 people. The calorie information below is per cup.
Pan drippings: The pan drippings of our Reverse Seared Prime Rib recipe were about 3 tablespoons. We prefer not to strain it as we enjoy the bits and pieces coming from the bottom of the pan (thanks to a generous coating of our Prime Rib Seasoning), but if you prefer a clear au jus, feel free to strain the juices prior to adding to the pan.
Without wine: If you prefer to make this recipe using no wine, use an equal amount of beef broth instead.
Without drippings: If you do not have any drippings, simply omit them. It won’t be as flavorful, but it will still be good.
Storage: Store your prime rib jus in an airtight container, such as a jar, in the refrigerator for up to three days.
Freeze: To freeze, bring it to room temperature. Then, transfer it to a freezer-safe container or jar, or pour it into an ice cube tray for easy future use. However, if you use a jar, leave a few inches at the top to accommodate any expansion, especially as a top layer forms over the sauce. You can then store it in the freezer until ready to use.
Thaw: When ready to thaw your leftover au jus, place it in the refrigerator overnight. Then, reheat it in the microwave or stovetop before using.

Nutrition

Turkey Injection Recipe

Aysegul Sanford — Tue, 31 Oct 2023 20:02:09 +0000

A Foolproof Solution For A Super Juicy Turkey

Growing up in Türkiye, we didn’t celebrate Thanksgiving, so I learned how to cook a turkey as an adult after moving to the U.S. more than 20 years ago.

Over the years, I tried every roasted turkey method I could find: brining, basting, covering it in butter, but none gave me a bird that was quite as moist and well-seasoned as the ones I made after discovering turkey injection.

How I Discovered the Trick:

A couple of years ago, a friend invited us to her house for Thanksgiving dinner, and when I tasted the turkey she made, I couldn’t believe how juicy it was. Come to find out, her mother-in-law, a true Southern belle, apparently only makes her Thanksgiving turkey this way.

Some melted butter, a few pantry spices, and flavoring agents were injected all over the bird. The difference was night and day. The meat was moist, seasoned all the way through, and every bite had that richness I had been chasing for years.

Why It’s So Effective:

Injecting a turkey before cooking works because it delivers seasoning and moisture directly into the thickest parts of the turkey that need it most (hello, breast meat). The fat from the butter helps the turkey stay juicy during roasting, while the liquid evenly distributes the seasoning throughout in as little as four hours of resting.

The Result:

A juicy bird that is consistently tender, buttery, and, dare I say, moist. Since that day, I have tested this recipe four different times and learned a thing or two.

Don’t let the fancy word “injection” or the need for an injector (which can be found in most grocery stores) deter you from trying this recipe.

I tested it on four different turkeys, so I can share every detail, from equipment and seasoning ideas to how to inject the turkey correctly, ensuring your mixture does not escape and pool at the bottom of the roasting pan.

Equipment You Will Need

While I usually refrain from using special equipment in my recipes, this one is different, as you will need a meat injector (or a syringe) to inject the mixture into the turkey.

Luckily, it is not hard to find. Most grocery or hardware stores sell turkey seasoning injection kits during the holiday season. And once you make the investment, you can use it for injecting other types of meat as well.

For this recipe, you will need:

Baking sheet or large plate: It may seem like you need something to catch leaks, like a roasting bag, but through my recipe testing, I found that the leakage from the injected areas was minimal. So, you do not need anything other than a baking sheet or a large plate when injecting the bird.

Meat injector: I recommend purchasing a stainless steel syringe with a needle that has one opening at the tip. I’ve found it gives you better control over the flow of the mixture as you inject it, and prevents it from leaking out. If you are in the market for one, this Stainless Steel Meat Injector Kit is the one I recommend.

Ingredients You’ll Need & Why They Work

The beauty of this homemade turkey injection blend recipe is that it uses basic, everyday ingredients. I shared the exact measurements in the recipe card, but below are some detailed notes from my recipe testing to help you customize this recipe to your own preferences.

Butter: I prefer using unsalted butter so I can control the amount of salt in the injection. However, salted butter can be used if that’s all you have; simply adjust the amount of seasoning accordingly.

You can also substitute half (or all) of the butter with olive oil or another mild oil, such as avocado oil.

Chicken stock: I use my homemade chicken stock, but a store-bought low-sodium chicken stock can also be used. Ensure it’s at room temperature before use.

Alternatively, you can use turkey stock for a richer taste.

Pro Tip: For a deeper, savory taste, whisk in a teaspoon of Better Than Bouillon (roasted chicken flavor) or a pinch of MSG/Umami Powder. It’s a simple way to get that restaurant-style turkey right at home.

My turkey injection seasonings: When it comes to seasoning your injection, you have a few options:

Keep it simple: In my version, I kept the seasonings simple by using basic ingredients, such as lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt.
Add more spices: You can add other spices, like as paprika, black or white pepper, cayenne pepper, or even poultry seasoning.
Enrich with fresh herbs: You can also use fresh herbs like chopped rosemary, sage, or thyme. Instead of adding them directly to the mixture, it is best to steep them in melted butter. This way, the flavors are transferred to the injection without clogging the injector.

Special Note on Brining and Salt: You can brine and inject your turkey. If you do both, omit the salt from your injection mixture entirely to prevent oversalted meat.

Turkey: This recipe yields 12 oz (355 ml) of turkey injection, ideal for a 14- to 16-pound bird. It is essential that the material is fully thawed before beginning the injection process.

How to Make an Injection for Turkey

Once you have all the ingredients, making this DIY turkey injection takes just 10 minutes. Here’s how I make it:

Step 1 – Melt the butter: Place the butter in a saucepan over medium heat and cook until just melted. There is no need to bring it to a boil, as we do not want the mixture to be too hot.

Step 2 – Add the remaining ingredients: Remove the melted butter from the heat and add the chicken stock, lemon juice, Worcestershire sauce, onion powder, and Kosher salt.

Step 3 – Let it (slightly) cool: Whisk the ingredients until thoroughly mixed, then let the liquid cool for a few minutes.

Pro Tip: The temperature of the mixture is important here. We do not want to inject a cold turkey with very hot liquid. However, if you let it cool for too long, the butter will solidify, and it will clog the injector.

How to Inject Turkey With Butter

The method below works whether you are injecting turkey for roasting, smoking, or deep-frying.

Step 1 – Dry the turkey: Before beginning the injection process, place the turkey on a sheet pan or a large enough plate and dry thoroughly on all sides using paper towels. A dry turkey will be easier to manage and will not slide off as you are injecting.

Step 2 – Fill the injector: Place the injector tip into the injection liquid and pull the plunger back until the syringe is filled. If the butter separates, gently plunge back and forth until everything re-incorporates and emulsifies.

Step 3 – Inject turkey with seasoning: Insert the tip of the turkey injector into the thickest parts of the turkey meat, starting from the breast and moving down to the thighs.

Pro Tip: As you are injecting the turkey injection, go in at least one inch deep at a 45-degree angle, pushing about ½ ounce per site.

You may begin pulling the tip out as you slowly inject the liquid, but don’t force it.

Stop your injection just before reaching the turkey’s skin. If you hit a bone with your injector, pull the needle back slightly and continue the injection process.

Step 4 – Inject evenly throughout the bird: Work your way around the wings, breast, thighs, and legs, 20-24 times in total. Try not to massage or distribute the liquid after injecting, as the solution will naturally flow into the meat as it rests in the fridge. If any solution drips from a puncture, gently press the spot with your finger and move on to another nearby spot.

Step 5 – Let it rest: Place the turkey onto a large cooking pan, cover it with plastic wrap or aluminum foil, and refrigerate it at least 4 hours or overnight.

When to Inject Turkey?

The best time for injecting a turkey depends on your cooking method and the amount of time you have for preparation. Unlike a traditional brine, an injection works from the inside out, so the flavors start infusing the moment the liquid is added.

Roasting or smoking: Inject the turkey at least 4-6 hours before cooking, overnight, or up to 36 hours in advance.
Deep-frying: Inject the seasoning 30-60 minutes before cooking. This short rest is enough for the flavors to settle without drawing out excess moisture.
Short on time? While the turkey will benefit from a couple of hours of resting, in a pinch, it is okay to inject it right before cooking; the mixture will still baste the turkey internally as it cooks.

Seasoning Variations

As I worked on this recipe, I came across numerous flavor combinations for this simple turkey injection recipe. It makes so much sense because you can use this basic recipe and flavor your turkey from the inside out with just a few additional ingredients.

Below are a few flavor variations that you can try:

Beer and butter poultry injection: Beer adds a tender texture and rich flavor to the turkey. If you want to go for it, omit the lemon juice and chicken stock, and use six ounces of beer (such as brown ale or lager) instead. I think this combo makes the best turkey injection recipe for smoking or grilling.
Sweeter injection: For a slightly sweeter injection, melt a teaspoon of honey in the hot butter mixture. This will give you a mild, caramelized-like taste. You can also make an apple cider turkey injection recipe or an apple juice turkey injection by replacing the lemon juice with apple cider, apple juice, or orange juice (without pulp).
Creole or Cajun turkey injection recipe: For a bold, spicy twist, swap the Worcestershire, garlic powder, and onion powder for a tablespoon of Cajun or blackening seasoning, a pinch of cayenne pepper, and a teaspoon of hot sauce for extra heat.
Garlic Butter Injection: Yes, this recipe contains garlic powder, but the garlic flavor is mild. If you prefer a more pronounced garlic flavor, you can steep a clove (or two) of fresh, minced garlic in melted butter for a couple of minutes, then drain it before mixing it with the remaining ingredients.

Everything I Learned After Testing This Recipe on Four Turkeys

I learned a great deal while working on this recipe. Turns out there’s more to injecting a Thanksgiving turkey than one might think. It is no rocket science, but paying attention to a few things makes a big difference. Below are my notes from all my recipe testing:

Thaw your turkey completely: If you are using a frozen turkey, ensure it’s fully thawed before starting the injection process. Otherwise, the injection will not spread evenly throughout the meat.

Let the butter cool slightly: Your liquid injection shouldn’t be boiling. If it’s too warm, it may begin cooking the meat, resulting in overcooked or unsafe turkey after the final cooking process. I recommend letting the mixture cool for about 10 minutes.

Work quickly: Butter tends to solidify as it sits. So if it thickens and stops flowing through the injector, run the syringe and needle tip under hot tap water for 15-20 seconds, which will help loosen it.

Practice makes perfect: One of the reasons why I had to test it four times was that I had never injected a turkey before. If you are a newbie like me, start injecting on the less meaty parts (such as wings and drumsticks) of the bird to practice and get a feel for it before injecting the more tender portions, like the breast meat.

Avoid the cavity: When injecting your bird, try not to penetrate beyond the meat and into the turkey’s inner cavity, as it won’t infuse the meat unless the needle lands within its fibers.

Ensure food safety by refrigerating the injected turkey immediately after preparation: Always inject the turkey while it’s chilled, never frozen, or at room temperature. Allowing the turkey to heat and cool repeatedly can allow unwanted bacteria to grow, making the meat unsafe to eat. After injecting, refrigerate it immediately to allow the flavors to absorb and prevent bacterial growth. Be sure to discard any leftover turkey injection that has come into contact with raw meat.

FAQs

Does injecting a turkey make it juicier?

Yes, injecting adds moisture and flavor directly into the meat, helping the turkey stay juicy and evenly seasoned as it cooks.

How to inject a turkey without an injector?

While an injector works best, you can use a sharp knife to make small slits or pockets in the turkey and spoon the injection into them. The flavor won’t spread as evenly, but it will still add moisture and taste to the meat.

Can I use an injected turkey to make gravy?

Absolutely! All the juices from an injected turkey make an excellent base for turkey gravy, adding rich, savory depth to every bite.

Can you inject a Butterball turkey (or smaller cuts)?

Yes! This turkey injection recipe works perfectly for Butterball turkeys and other poultry cuts, such as turkey breast, thighs, or drumsticks. Simply adjust the amount of injection based on the size of the meat. You can refrigerate any leftovers in an airtight container and gently reheat before using again.

Can I brine and inject a turkey?

Yes, you can do both. Brine the turkey for 12-24 hours first, then rinse and pat it dry before injecting. Simply omit the salt from your injection mixture to prevent over-seasoning.

Other Ways To Flavor Turkey

It is no secret that turkey meat needs more seasoning and flavoring than most other meats, but the good news is that there are so many ways to flavor it. Below are a few of my go-tos:

If you prefer a quicker method with a similar promise, try my Compound Butter for Turkey recipe. Spreading your bird generously with seasoned butter is yet another good way to make it juicy.
For smaller cuts, such as turkey tenderloins or breast, I always use my Turkey Loin Marinade. It is an easy way to season the turkey inside out.
From now on, you no longer need to spend money on store-bought turkey seasoning, as it is easy to make at home with my Turkey Dry Rub recipe, which uses basic ingredients like dried herbs, spices, and brown sugar.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Turkey Injection Recipe

Here’s a simple turkey injector recipe made with butter and chicken broth. Use this easy recipe to add flavor and moisture to your turkey so it is perfectly juicy all throughout. It can be used for the whole turkey or the turkey breast (or other parts.)

Course Dinner, Meat

Cuisine American

Diet Gluten Free

Prep Time 3

Cook Time 5

Injecting Time 20

Total Time 28

Servings cup

Calories 926kcal

Author Aysegul Sanford

Equipment

1 Stainless Steel Meat Injection Syringe Kit

Ingredients

8 tablespoons unsalted butter One 4 oz. stick
1 cup chicken stock at room temperature (or turkey stock)
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 turkey 14-16 pounds – fully thawed if frozen, cleaned and dried with paper towel

Instructions

Place the butter in a saucepan over medium heat and cook until just melted. Do not let it turn brown.
Off the heat, add the chicken stock, lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt. Whisk until everything is incorporated. Let it cool for a few minutes. It doesn’t have to be cold, but rather just close to room temperature.
Place the injector tip into the butter mixture and pull the plunger back to fill the syringe. If the mixture separates, you can “agitate” the butter solution by plunging back and forth a couple of times to emulsify and incorporate all the ingredients.
Prior to injecting the bird, make sure that any air pockets in the syringe are removed. To do so, point the syringe upwards and gently push the plunger until all the air is extracted.
Inject the marinade into the bird (you can start from anywhere) by inserting the tip at a 45-degree angle, distributing ¼ ounce per site at least 1 inch deep. You can start to pull the tip out as you slowly inject, but do not force it. Stop the injection just before you reach the skin.
Continue this process throughout several areas of the turkey, including the wings, breast, thighs, and legs, for a total of 20 to 24 times. Don't be tempted to massage or distribute the liquid because it will self-absorb as it rests in the fridge. If you notice the solution escaping from a different pierced area, apply slight pressure using your finger to prevent the solution from oozing out while injecting it into an adjacent area.
Once your turkey is fully injected, loosely cover it with stretch film and refrigerate it for 4 hours or overnight (no more than 36 hours).

Notes

Yields: This recipe yields 12 ounces (1 1/2 cups) of injection fluid, which is ideal for a turkey that is between 14-16 pounds. The nutritional values below do not include turkey, and they are for the whole injector recipe.
Make-Ahead: You can technically make this recipe ahead of time, but if you do, you still need to warm it up on the stove. Therefore, I do not recommend making it ahead.
Storage: If you decide not to use the whole marinade, be sure to discard the rest to prevent contamination.

Nutrition

Garlic Butter Sauce

Aysegul Sanford — Wed, 17 May 2023 14:29:22 +0000

If you are like us, a fan of making your own Roasted Garlic Compound Butter, you won’t be able to resist the rich and robust taste of this easy garlic butter sauce recipe. Using this versatile recipe as a base, you can quickly turn your homemade garlic butter sauce into the perfect recipe for countless other dishes.

Whether you use it to make Garlic Butter Pasta, Garlic Bread, or dipping sauce for bread, this quick and easy recipe is going to be a staple in your daily cooking routine.

Ingredients

The list of ingredients for garlic butter sauce is simple and short. You can make this savory recipe using only three ingredients, possibly with things you already have in your kitchen. So, no grocery trip is necessary!

Butter: I recommend using unsalted European-style butter (I like Vermont Creamery (affiliate link), as its high-fat content gives this recipe extra richness and depth. However, nearly any salted or unsalted butter would also work. Just note that if you use salted butter, I recommend omitting the extra salt to avoid over-seasoning.
Fresh garlic cloves: I prefer finely minced garlic for this recipe. However, you can also use my Roasted Garlic or Air Fryer Garlic for a smokier garlic flavor. Though I don’t recommend using garlic powder in this recipe, you can use it in a pinch if you don’t have any fresh garlic on hand.
Kosher salt

Optional Add-Ins and Variations

Clarified butter: If preferred, you can make this DIY garlic butter sauce with clarified butter or ghee. I make clarified garlic butter whenever I need a vegan or dairy-free version of this recipe.
Black pepper: Give your three-ingredient garlic butter recipe a little heat by mixing a bit of ground black pepper at the last minute.
Fresh herbs: To make an authentic Italian garlic butter sauce, fresh herbs are essential. One of my favorite variations is garlic parsley butter, but you can also sprinkle in a little rosemary, oregano, thyme, or dill for a light, herbaceous flavor.
Spices and seasonings: This buttery garlic sauce recipe is the easiest way to compliment dozens of different flavors, especially if you use it as a meat marinade. For a Greek-inspired take, try Mediterranean seasoning, or add a pinch of baharat spice mix to compliment Middle Eastern fare. You can also add other dried spices to your sauce, including red pepper flakes, Italian seasoning, and Old Bay seasoning.
Fresh lemon juice and zest: I recommend adding a squeeze of fresh lemon juice or zest to your butter mixture for bright, citrusy overtones. Lemon Garlic Butter Sauce makes the ultimate garlic butter sauce for fish and the perfect dipping sauce for shrimp.

How to Make a Garlic Butter Sauce From Scratch?

Simple yet tasty, this quick butter garlic sauce comes together in just five minutes with these easy instructions:

Melt butter: Heat a small skillet or saucepan over medium heat and add the butter. Wait until the butter melts.
Saute the garlic: Add the garlic to the pan, cooking gently. Stir the mixture until the garlic becomes soft (2-3 minutes). Be sure to watch it closely, as garlic burns easily.
Add the seasoning: Remove the butter from the stove. Then, stir in the salt and other desired add-ins, such as pepper and parsley.
Serve: Serve your melted garlic butter with bread or pasta, or use it as a tasty baste for other recipes.

How to Store, Reheat, Freeze, and Thaw?

You won’t want a single drop to go to waste when you make butter garlic sauce. These expert storage tips will ensure you can quickly meal prep and save your recipe for weeks.

Store: To store leftovers of this recipe, place them in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
Reheat: I recommend reheating this butter sauce recipe just before serving to avoid unwanted coagulation. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or an ice cube tray to make individual portions. Store the sauce in the freezer until ready to use.
Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

How to Use This Buttery Garlic Sauce?

It’s amazing how versatile this simple garlic butter sauce is. Use it in dozens of dishes—from melted garlic butter for bread to sauce for steak—for a tasty meal no one can resist. Here are a few more suggestions:

Bread: For a match made in heaven, serve it as a garlic butter dipping sauce alongside your favorite French bread. Or, if you prefer homemade bread, this hearty side tastes amazing with soft, buttery bread like my Buttery Brioche Rolls and Brioche Slices. Or, serve it alongside crustier recipes—like my No-Knead Artisan Bread and Air Fryer Garlic Bread—for a more rustic feel.
Pizza: Want to take your homemade pizza to the next level? Use this sauce for pizza by brushing your dough before baking it. Or you can also brush the pizza crust right after it comes out of the oven. Either way, every bite will explode with flavor.
Meat: Transform your bland meat recipes into five-star meals that will disappear in minutes. Use this butter garlic sauce for steak or beef with recipes like my Beef Tenderloin. You can also use it to drizzle or baste poultry dishes like my Baked Bone-In Chicken, Turkey Loin, and Roasted Turkey Legs.
Pasta: It’s undeniable that this recipe makes the ultimate homemade butter sauce for pasta. Serve it with spaghetti, and you’ll have Garlic Butter Pasta the whole family will love.
Fish: Few things taste more elegant than using this creamy garlic butter sauce for fish. Drizzle this simple sauce over your favorite fish or seafood recipe—like my Grilled Mahi Mahi, Grilled Shrimp Kabobs, or Breaded Fish—and prepare your tastebuds for a host of rich, sophisticated flavors.
Marinade: This simple recipe doubles as one of my favorite garlic butter marinades—a succulent substitution for olive oil. Like my Shrimp Marinade and Marinade for Mahi Mahi, this easy recipe adds flavor to any meat or fish meal. Just be sure that the garlic butter reaches room temperature before adding it to your fish or meat.
Vegetables: This recipe makes for a flavorful garlic butter glaze that will give any vegetable side a rich, luscious taste. Drizzle this divine sauce over Boiled Green Beans, Air Fried Corn on The Cob, or Steamed Asparagus for a tender, garden-fresh veggie side. If you want a slightly crispier taste, adding garlic butter to Air Fryer Green Beans is an easy way to take it to the next level.
Potatoes: If you’re searching for a lavish, melt-in-your-mouth potato recipe, add garlic butter with minced garlic to your favorite dishes. Mix this garlic butter recipe with Rosemary Mashed Potatoes, and your table will look like a food magazine spread. Or, use garlic butter sauce instead of olive oil to give your Smashed Fingerling Potatoes a robust, crisp bite.
Rice or grains: This garlic and butter sauce gives any grain dish a flavorsome depth. Pour some of your sauce into classic recipes, like Cooked Bulgur Wheat, Cooked Quinoa, or cooked orzo, and you’ll savor every bite. You could also add this delicious sauce to dishes like Forbidden Rice or Wild Rice for a subtle flavor boost.
Popcorn: If you love the savory taste of gourmet popcorn, drizzle your batch with a few tablespoons of this garlic butter herb sauce. You won’t be able to put down your popcorn bowl until it’s empty.

Expert Tips

There’s no secret to making garlic butter sauce that will delight your taste buds with its savory, succulent taste. Though I have a few tips to help you get the perfect results every time:

Use quality ingredients: Selecting the freshest ingredients is the best way to ensure your fresh garlic butter has the most decadent flavor. Good quality grass-fed butter and fresh garlic are the keys to preparing the best garlic butter sauce.
Mince the garlic finely: To infuse every drop of this simple butter garlic sauce with robust flavors, mince your garlic as finely as possible. I recommend using a garlic press if you have one on hand.
Keep a close eye on it: No one likes a burnt sauce’s harsh, bitter taste. Because it’s so easy to burn garlic and butter, cook your sauce gently and watch it closely during the sautéeing process.
Season to taste: To avoid over- or under-seasoning, I highly recommend giving it a taste before serving and adding more seasoning as necessary.
Adjust consistency: You can transform this basic recipe into a thick garlic butter sauce by slowly simmering it over very low heat, stirring it every few seconds until it is reduced. It is imperative that the heat is very low as high heat will turn it into browned butter. Instead, let it simmer low and slow until it thickens to your desired consistency. Conversely, if you prefer a thinner sauce, you can add a splash of water, broth, or white wine to the saucepan.
Customize it with fresh herbs and spices: Seasoned garlic butter sauce can compliment countless recipes, from Caprese Pizza to Whole Roasted Chicken, with the right blend of herbs and spices. Add fresh parsley and Italian seasoning for the perfect Italian meal, or make an Old Bay garlic butter sauce for all your fish recipes. The options are endless with this basic butter recipe.

FAQs

What is garlic butter sauce?

Garlic butter sauce is a rich, flavorful mixture made by sautéing garlic in melted butter over low heat until the butter is fully melted and minced garlic is lightly toasted.

How do you thicken garlic butter sauce?

To thicken, let the mixture simmer over low heat until it reduces, stirring frequently. Then, let the mixture rest off-heat until it reaches your desired consistency.

How do you make a vegan version of garlic butter sauce?

To make this recipe vegan, try using vegan butter, which generally includes coconut oil, almond flour, and plant-based milk. Or, to reduce the amount of dairy in your sauce mixture, you can also swap out regular butter with clarified butter or ghee.

Other Garlic Butter Recipes

If you love the rich taste of this garlic-infused butter, then you’ll be amazed by how many other delectable recipes are at your fingertips. This collection has it all, from veggie sides to tasty pasta.

If you try this Garlic Butter Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Garlic Butter Sauce Recipe

Made with just a few simple ingredients, this garlic butter sauce is a quick and easy way to enhance the flavors of any dish. It serves multifunctionally as a pasta sauce, dipping sauce, or a marinade for meats and vegetables.

Course Condiment

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 3

Total Time 8

Servings servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

8 tablespoons unsalted butter preferably European style butter*
3 cloves garlic finely minced
¼ teaspoon Kosher salt plus more to taste
¼ teaspoon ground black pepper optional
1 tablespoon fresh parsley chopped, optional

Instructions

Heat a small skillet (or small saucepan) over medium heat. Add the butter and let it melt.
Add the garlic and stir until soft for approximately 2-3 minutes.
Remove from the heat and stir in the salt. If using, add the pepper and parsley as well. Serve or use in your recipe.

Notes

Butter: You can make this sauce using salted butter. However, if you use unsalted butter, we recommend omitting salt. Alternatively, you can use clarified butter (aka ghee) as a vegan option. Garlic ghee sauce is just as tasty without any dairy.
Optional Add-ins: Depending on the recipe you are planning to use this sauce, you can easily flavor it with dried herbs and spices, parmesan cheese, or add a splash of lemon juice and lemon zest to brighten the flavors.
Store: To store garlic butter sauce, place it in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
Reheat: I recommend reheating it just before serving. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or ice cube trays to make individual portions. Store the sauce in the freezer until ready to use.
Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

Nutrition

Green Pasta Sauce

Aysegul Sanford — Fri, 27 Jan 2023 19:59:46 +0000

I always reach for a tried-and-true pasta recipe when I’m in the mood for something quick, easy, and comforting. If you prefer light, delicious vegetarian pasta recipes like this one, be sure to check out Gigi Hadid Vodka Pasta, Ricotta Lemon Pasta, Garlic Butter Pasta, and Pea and Mushroom Pasta.

Ingredients

This green pasta recipe requires a few simple ingredients that you likely already have on hand. The nutty parmesan pairs beautifully with the earthy spinach, and a hint of lemon and garlic brightens the dish. Here’s what you’ll need:

For the pasta: Any type of pasta would work for this recipe. I used linguine, but any other long or short pasta would also work.
To make the Italian green pasta sauce: Gather fresh baby spinach, parmesan cheese, garlic, kosher salt, black pepper, lemon juice, and olive oil.

Substitutions and Optional Add-Ins

This green Italian sauce for pasta is so basic that it’s very forgiving when it comes to substitutions. Whether you’d prefer a dairy-free option or like an extra creamy sauce, this recipe will still work for you. Here are a few suggestions:

Pasta: I prefer green linguine, but feel free to use your pasta of choice. You can make green fettuccine pasta, a green spaghetti sauce, or green pasta noodles. If you’re following a gluten-free diet, you can use chickpea pasta or your favorite gluten-free pasta instead. For best results, follow the package directions for cooking the pasta. If you’d like a carb-free option, try these tasty Zucchini Noodles.
Cream cheese: For an extra rich green creamy pasta, add two ounces of room-temperature cream cheese into the food processor with the rest of the ingredients.
Vegan green pasta sauce: You can substitute an equal amount of nutritional yeast for the parmesan cheese for a vegan pasta sauce! Its cheesy, umami flavor is a great substitute for parmesan and pairs well with the earthy flavor of your fresh greens. Just keep in mind that you may need to add more salt to your vegan sauce for pasta if you’re using nutritional yeast.
Frozen spinach: If you don’t have fresh spinach on hand, you can substitute frozen spinach for this healthy pasta sauce. Make sure to thaw and squeeze out any excess juices and liquid before sauteing it.
Kale sauce: Kale is a great substitute for this spinach garlic pasta sauce. However, I recommend blanching your kale (for about five minutes in the boiling pasta water) before sauteing it with the rest of the ingredients. Since kale leaves tend to be heartier than spinach leaves, blanching them first will shorten the sauteing time.
Optional mix-ins: For an Italian green sauce for pasta (aka pasta verde), you can substitute a cup of your greens for a cup of fresh herbs like oregano, parsley, or fresh basil leaves.
Toppings: Toppings are a great way to customize your green noodle pasta to your liking. Toss in a handful of toasted pine nuts for a delicious crunch, just as we did in my Catalan Style Spinach recipe, or sprinkle your spinach parmesan pasta sauce with some red pepper flakes for a kick of spice.

How to Make Green Pasta Sauce?

I think we can all agree that homemade healthy pasta sauce is always the better option compared to its store-bought version. Fresh, flavorful, and ready in less than 30 minutes, this spinach-based pasta sauce will leave your taste buds wanting more. Here’s how to make it:

Cook the pasta: Bring a large pot of water to a boil. Add in the pasta and follow the package instructions to cook until it’s al dente. Once cooked, drain the pasta and save half a cup of the pasta water. Return the pasta to the pot and set aside.
Saute the garlic: As your pasta cooks, heat the olive oil in a large pan over medium heat and add the garlic. Saute for 1 minute, stirring constantly.
Add in your leafy greens: Add the spinach, salt, and pepper to the pan of sauteed garlic. Cook, tossing regularly until the spinach has wilted. At first, it will look like it is a lot of spinach, but as it cooks, it will go down to nothing.
Transfer to a food processor: Transfer your cooked spinach into a food processor or blender and add in the parmesan cheese, lemon juice, and the reserved pasta water.

Blend: Process the spinach sauce for pasta until fully pureed, taste, and add additional seasoning as desired. During the blending process, you may have to stop and scrape the sides of the bowl.
Combine with the pasta: Pour the blended spinach pasta sauce over the cooked pasta, using tongs to toss and combine gently. Serve your green spinach pasta with extra parmesan cheese on top.

How to Make Ahead, Store Leftovers, and Reheat?

Make this creamy green pasta sauce in no time for a quick, on-demand weeknight meal, or make it ahead of time as part of your meal prep for the week. Here are some storage and reheating tips:

Make ahead: You can make this creamy spinach pasta sauce up to two days in advance as part of your meal prep. If you’d like to make the sauce before cooking your pasta, you can substitute vegetable stock or water for the pasta water used in the recipe. Be sure to keep it in the fridge in an airtight container.
Store: To store, let the pasta with green sauce come to room temperature before placing it in an airtight container. It will keep in the fridge for 2-3 days.
Reheat: Reheat the sauce on the stovetop over low heat until warm. You can also reheat it in the microwave at 30-second intervals, stirring after each interval until warm. For both methods, you may need to add a little water to keep the sauce from drying out.

How to Serve?

While you can top a bowl of pasta with this simple healthy pasta sauce for a light lunch or dinner, you can also serve it as a side dish to accompany a number of your favorite entrees. Here are my serving recommendations:

Vegetarian meals: Need a salad to pair with your new favorite pasta? This pasta with spinach sauce pairs perfectly with any salad, including Kale Brussels Sprout Salad, Classic Caesar Salad, Lemon Arugula Salad, or Sauteed Asparagus and Mushrooms side dish!
Meat options: Craving some extra protein or meat with your pasta? Green pasta with chicken is a classic pairing, so I recommend serving this super green pasta as a side dish for my Greek Yogurt Chicken or Bone-In Chicken Breasts for a complete meal. To switch up your protein source, try pairing it with my Baked Turkey Breast Tenderloin or Marinated Shrimp Skewers for a flavorful spread.

FAQs

What is green pasta sauce called?

“What is the name of green pasta sauce?” is a common question featured in crossword puzzles! Green pasta sauce, sometimes called green noodle sauce, is often referred to as pesto sauce, which is traditionally made with basil, cheese, garlic, pine nuts, and oil. Our simple, made-from-scratch recipe is a creamy spinach sauce for pasta, which is a lighter alternative to pesto.

What is a green pasta sauce made of?

Green noodle recipes have many possible variations, but our healthy sauce for pasta is made with spinach, parmesan cheese, lemon juice, garlic, and olive oil.

Other Pasta Recipes You Might Like

If you love this easy healthy pasta sauce and are looking for more healthy pasta sauce recipes, we have plenty of other tasty dishes you will love! Browse the links below for inspiration:

If you try this Green Pasta Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Green Pasta Sauce Recipe

This Green Pasta Sauce is a nutritious, lighter alternative to pesto that you can make in under 30 minutes. Packed with nutty parmesan cheese, vibrant spinach, and hints of lemon and garlic, this sauce is the perfect accompaniment to your favorite type of pasta. Enjoy this pasta dish alone as a light lunch or dinner, or serve it as a side to a number of main dishes.

Course Vegetarian Pasta

Cuisine American/Italian

Diet Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 557kcal

Author Aysegul Sanford

Ingredients

1 pound spaghetti linguine, or any other pasta shape you have on hand
2 tablespoons olive oil
3 cloves garlic minced
10 oz. fresh baby spinach leaves
½ cup shredded parmesan cheese plus more for garnish – 50 gr.
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons lemon juice
½ teaspoon lemon zest optional

US Customary – Metric

Instructions

Cook the pasta: Fill a large pot with water and add a few tablespoons of salt. Bring to a boil, add pasta and cook until al dente, following the package instructions. Reserve 1/2 cup of pasta water and drain the rest. Return the pasta to the pot and set it aside.
Saute the garlic: Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and saute for 1 minute while stirring constantly.
Add the spinach: Add the spinach leaves, salt, and pepper to the skillet. Cook, tossing often until the spinach is wilted and has lost most of its volume.
Transfer to a food processor: Transfer the now-cooked spinach to the bowl of a food processor*. Add in the parmesan cheese, lemon juice, and the reserved pasta water.
Blend: Process until fully pureed, stopping and scraping the sides as necessary. Give it a taste and add more seasoning, if desired.
Combine with the pasta: Pour the spinach pasta sauce over the cooked pasta, and use tongs to give it a gentle toss to combine.
Serve: Serve warm with extra parmesan cheese on top and lemon zest, if preferred.

Notes

Cream cheese: We wanted a green pasta sauce that is more on the healthier side, but if you are after an extra rich, creamy pasta, you can add two ounces of room-temperature cream cheese (or ricotta cheese) into the food processor with the rest of the ingredients.
Make ahead: You can make this green spinach pasta sauce up to two days in advance as part of your meal prep. If you’d like to make the sauce before cooking your pasta, you can substitute vegetable stock or water for the pasta water used in the recipe. Be sure to keep it in the fridge in an airtight container.
Store: To store, let it come to room temperature before placing it in an airtight container. It will keep in the fridge for 2-3 days.
Reheat: Reheat it on the stovetop over low heat until warm. You can also reheat it in the microwave at 30-second intervals, stirring after each interval until warm. For both methods, you may need to add a little water to keep the sauce from drying out.
Food processor: If you do not have a food processor, you can use a blender.

Nutrition

Greek Yogurt Ranch Dip

Aysegul Sanford — Wed, 07 Dec 2022 16:43:55 +0000

I always keep a tub of Greek yogurt stocked in my fridge, but not only for breakfast! Greek yogurt makes the perfect thick, creamy, and healthy base for countless delicious dips and dressings. No wonder why my Yogurt Salad Dressing is one of the most popular recipes on the blog!

If you like healthy dip recipes with Greek yogurt, you’ll love my Greek Yogurt Fruit Dip, Blue Cheese Dressing Without Sour Cream, Yogurt Tahini Sauce, Tzatziki Sauce, and Turkish Aubergine Dip.

Ingredients

You don’t need a lot of fancy ingredients to make this homemade Greek yogurt ranch dip recipe. In fact, you likely already have the ingredients stocked in your fridge and spice cabinet. We’re using a combination of garlic and onion powder to achieve that classic ranch flavor, and adding a hint of lemon juice ramps up the tang.

You will need:

Greek Yogurt: I like to use plain, full-fat Greek yogurt. However, you can use low-fat or non-fat Greek yogurt to make a guilt-free, low-calorie dip for veggies. Alternatively, you can use plain yogurt for a thinner consistency. I make my Yogurt Dill Sauce with plain yogurt often and it turns out great.
Garlic Powder: I prefer garlic powder as it gives it a nice robust garlic flavor. However, if you prefer a more intense garlic taste, you can use one clove of fresh minced garlic.
Onion Powder: Onion powder gives it that signature ranch flavor so do not skip it/
Kosher salt
Chives: Chives add a mild, onion-like flavor that complements this healthy ranch dip, but they can be hard to find at the grocery store. If you can’t find fresh chives, you can use freshly chopped green onions, dried chives, or fresh dill instead.

Ingredient Substitutions

If you don’t have all the ingredients, don’t run to the store just yet. This yogurt veggie dip is very forgiving when it comes to substitutions, so feel free to swap similar ingredients to make it your own. Here are a few suggestions:

Dried herbs: Our homemade ranch seasoning with Greek yogurt combines garlic powder, onion powder, and salt. You can stick to this recipe to keep it super basic or throw in some dried herbs (or fresh herbs) to amp up the flavor. I recommend adding ¼ teaspoon each of dried chives, dried dill, and dried parsley per cup of ranch Greek yogurt dip.
Spices: While optional, a pinch of cayenne or a sprinkle of paprika is a nice addition.
Vinegar: If preferred, an equal amount of apple cider vinegar or white wine vinegar can be used in place of lemon juice.
2-ingredient option: While the homemade ranch seasoning is a healthy, preservative-free, and low-sodium alternative to traditional ranch seasoning, you can still use a premade seasoning mix, such as a Hidden Valley ranch packet, if you’re in a pinch. To make a Hidden Valley ranch dip with Greek yogurt, I recommend using 2 teaspoons of seasoning per cup of yogurt.
Add a drizzle of olive oil: For a special presentation, add a drizzle of olive oil to top off your healthy veggie dip.

How to Make Ranch Dip with Greek Yogurt

You’ll never need to buy ranch dressing from the store once you learn how quick and easy it is to whip it up at home. Plus, this low-fat veggie dip is healthy, inexpensive, and (in my opinion) tastier than any store-bought dip. To make this Greek yogurt dip, simply:

Add ingredients to a bowl: In a small bowl, add Greek yogurt, garlic powder, onion powder, salt, black pepper, and lemon juice.
Combine and serve: Use a whisk to mix the ingredients until smooth and fully combined. Garnish your easy Greek yogurt dip with freshly chopped chives or green onions, and serve.

How to Serve

You can serve this homemade ranch dip with Greek yogurt anywhere you’d normally serve ranch dip. It’s the perfect accompaniment to a colorful veggie tray for a healthy snack, but it’s just as delicious when paired with fun, handheld party foods. Feel free to get creative, but here are some serving suggestions:

Serve it with your favorite veggies: Ranch dip and fresh veggies? A match made in heaven! Whip up a large bowl of this vegetable dip as a healthy dip for carrots, cucumbers, celery sticks, and peppers. This recipe also makes the perfect Greek yogurt chip dip for all your favorite potato chips.
Make it a part of your cheese board: Serve it as a part of your meat and cheese board, along with pita bread or crackers.
Pair it with party foods: From chicken wings to burgers, this low-calorie ranch dip is the ideal accompaniment to all your favorite Game Day Foods. If you’re looking for recipe ideas, these Slow Roasted Chicken Wings are always a hit at parties, and this Spinach Cheese Quesadilla is a true crowd-pleaser. You also can’t go wrong with serving it as a dipping sauce for fries (especially if you have kids).

How to Store?

If you have leftover ranch yogurt dip or wish to make it ahead of time, you can easily store it in an airtight glass or plastic container in the fridge for up to 3-4 days.

Just make sure to give it a stir before serving, as the ingredients tend to separate as they sit. If your yogurt dip for vegetables appears too watery after stirring, you can add a tablespoon or two of Greek yogurt to return it to a creamy consistency.

Helpful Tips:

Let it rest: While it can be served right after it is made, I almost always make this yogurt vegetable dip a day in advance and store it in the fridge. Allowing it to sit in the fridge helps flavors melt together.
Taste for seasoning: I highly recommend giving it a taste before serving and adjusting it according to what I am serving it with. For example, if I am serving this yogurt dip with raw vegetables (like carrots, cucumbers, and cherry tomatoes) are my favorite), I might put a little bit more salt into the mixture. On the contrary, if I am serving it with chips, I might add a little bit less.
Turn it into a dressing: You can easily turn this yogurt-based dip into a salad dressing by thinning it with a bit of water. I would start with two tablespoons of water and increase it in small increments until I reached my desired consistency.

FAQs

What is the difference between yogurt and Greek yogurt?

The main difference between regular yogurt and Greek yogurt is its consistency. Greek yogurt is strained to remove the liquid remains of milk (also known as whey), which gives it a thick consistency. Regular yogurt contains whey and has a thinner consistency.

Can I substitute yogurt for sour cream in ranch dressing?

Yes, you can. Yogurt is a great substitute for sour cream in Greek yogurt-based dips because it provides a similar creaminess but is lower in calories and total fat. You can make a delicious, homemade Greek ranch dip by combining Greek yogurt with a half teaspoon of onion powder, a tablespoon of garlic powder, and a little sea salt and lemon juice.

How can I turn this Greek yogurt dip into a salad dressing?

To turn it into a homemade Greek yogurt ranch dressing, you can add 2 tablespoons of olive oil and 2 tablespoons of lemon juice. If need be, you can thin it out (to make it pourable) by whisking in a few tablespoons of water. Be sure to taste it for seasoning and add more if necessary.

Other Greek Yogurt Recipes You Might Like

Greek yogurt is a staple ingredient in many of my recipes because it’s healthy, delicious, and versatile. From sweet to savory recipes, Greek yogurt does it all! If you’re a yogurt fanatic like me, or if you’re trying to finish off that tub of yogurt in your fridge, you need to try these easy recipes:

If you try this Veggie Dip with Greek Yogurt recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Greek Yogurt Ranch Dip Recipe

This Greek Yogurt Ranch Dip is made with a few simple, healthy ingredients for a "skinny" version of the classic, store-bought ranch dressing. Serve this creamy, zesty dip with veggies for a healthy snack, or bring it to your next Game Day party as a dip for chips, wings, or any of your favorite party foods.

Course Condiment – Dip

Cuisine American

Diet Gluten Free

Prep Time 2

Total Time 2

Servings servings

Calories 52kcal

Author Aysegul Sanford

Ingredients

1 cup Plain Greek Yogurt*
1 tablespoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon lemon juice freshly squeezed
1 tablespoon chives or chopped green onion

Instructions

Add ingredients to a bowl: Place Greek yogurt, garlic powder, onion powder, kosher salt, black pepper, and lemon juice in a bowl.
Combine: Whisk until fully combined. Taste for seasoning and add in if necessary.
Serve: Transfer into a bowl and garnish with chives (or scallions). Serve.

Notes

Yields: This recipe yields one cup of yogurt dip, which is ideal for servings. The nutritional values below are per serving and do not include the vegetables.
Yogurt: This healthy Greek yogurt ranch recipe would work with any type of plain Greek yogurt, including full-fat, low-fat, or non-fat varieties. You can also use plain yogurt, but be aware that it will have a thinner consistency.
Storage: You can store leftovers of this yogurt dip in an airtight container in the fridge for up to 3-4 days. Be sure to stir it before serving. If it is too thin, you can stir in a tablespoon of Greek yogurt to thicken it.
Make it a salad dressing: You can turn this dip into a yogurt ranch salad dressing by adding 2 tablespoons of olive oil and 2 (additional) tablespoons of lemon juice. If need be, you can thin it out (to make it pourable) by whisking in a few tablespoons of water. Be sure to taste it for seasoning and adjust as necessary.

Nutrition

Cranberry Sauce with Maple Syrup

Aysegul Sanford — Wed, 16 Nov 2022 16:47:45 +0000

Say hello to cranberry season. What great way to celebrate fresh (or frozen) cranberries than with a low-sugar, refined-sugar-free, vegan, and homemade cranberry maple sauce recipe to call your own?

The tart flavors of cranberries mixed in with mildly sweet maple syrup is a match made in heaven. Make it fast and flavorful, and serve it with plenty of Thanksgiving Veggie Sides like Rosemary Mashed Potatoes, Garlic Butter Green Beans, Sweet Potato Soufflé, and Maple Roasted Carrots.

It goes without saying – this healthier cranberry sauce is going to outperform store-bought canned cranberry sauce any day. While it is a great addition to your Thanksgiving table and Christmas dinner, you can enjoy it any time of year!

Ingredients You Will Need

The ingredient list for this maple syrup cranberry sauce recipe is simple and straightforward. Take a trip to the grocery store and gather together fresh cranberries, pure maple syrup, water, fresh orange juice, a cinnamon stick, and orange zest.

Ingredient Substitutions and Optional Add-ins

Frozen cranberries: Use frozen cranberries in place of fresh – no need to thaw – and simply add a few minutes to the simmering time.
Honey syrup: Replace the maple syrup with an equal amount of Honey Syrup. Note: Since high heat can have negative effects on the nutritional value of honey, if going the honey route, bring the mixture up to a bare simmer under medium-low heat and then reduce it to low heat for 15-20 minutes. Cranberry Sauce with Honey is a wonderful alternative if you are living in an area where you can’t get maple syrup.
Ground cinnamon: Omit the cinnamon stick and add ¼ teaspoon of ground cinnamon at the end of cooking.
Additional spices: Add ⅛ teaspoon of additional warming spices, like ground ginger, allspice, cloves, cardamom, or pumpkin pie spice.
Liquor: Add a splash of bourbon or Cointreau, brandy, port wine, or sherry at the end of cooking.
With more fruit: Turn it into cranberry chutney with the addition of diced apples, pears, other berries, and raisins.
Without orange: Not a fan of cranberry orange sauce? Replace orange juice with cranberry juice, apple juice, or water. I would not recommend lemon juice as it would make it even tarter. However, you can use lemon zest as a substitute for orange zest.
Vanilla extract: If preferred, you can add a splash of vanilla extract (about ½ teaspoon) in the end.

How to Make This Recipe?

This Refined Sugar-Free Cranberry Sauce couldn’t be any easier to make. All it takes is a quick simmer on the stove, and you have a homemade maple cranberry sauce right before your eyes. Here’s how to do it:

Wash cranberries: Place cranberries in a colander and rinse with cold water. Pick the old, shriveled ones and discard them.

Add ingredients to saucepan: In a medium-sized saucepan, combine cranberries, maple syrup, water, orange juice, and the cinnamon stick.
Simmer: Set over medium-high heat and bring it up to a boil, give it a stir, turn the heat down to medium-low, and let it simmer for 10-12 minutes, stirring occasionally until the cranberries pop and it reaches your desired consistency.
Taste test: Taste for sweetness and add more maple syrup if you’d like it a little less tart.
Finish and serve: Off the heat, carefully remove the cinnamon stick. Finish with the orange zest. Enjoy your cranberry maple sauce warm, at room temperature, or chill in the fridge.

How to Make Ahead, Store, and Freeze

This naturally sweetened cranberry sauce can be served warm, at room temperature, or cold. This makes it a wonderful make ahead recipe and gets you one step closer to holiday prep work.

Make ahead: Cook the cranberry maple syrup sauce as directed, cool it completely, and transfer it to an airtight container. Store in the refrigerator for 3-4 days.
Storage: Whether freshly made or looking to get ahead, the cranberry sauce will keep in the fridge for up to one week.
Freeze: Once cool, store the cranberry sauce made with maple syrup in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw the frozen cranberry sauce overnight in the fridge.

How to Serve

In addition to serving it with a plethora of Thanksgiving recipes like Thanksgiving turkey (or Roasted Turkey Drumsticks or Baked Turkey Tenderloins), leftover cranberry sauce can be used to jazz up leftovers or provide a new twist on a recipe. Some of my favorite ways to serve include:

Leftover turkey sandwich: Use it as a jam-like spread on leftover turkey sandwiches.
Over vanilla yogurt: Fresh cranberry sauce is an excellent breakfast when served over Vanilla Yogurt (or oatmeal) and topped off with Chunky Granola
Butternut squash bruschetta: Layer it on Butternut Squash Bruschetta for a fall-inspired appetizer.
Waffles: Spread it on warm Overnight Yeasted Waffles or Almond Waffles.

Expert Tips

Make a double batch. Double the recipe if serving a big crowd – or freeze the rest for later use.
Popping is completely normal. The cranberries will pop and sputter as they cook, and this is completely normal. This means they are breaking down and releasing their natural sweetness.
Remove the cinnamon stick before storing. The cinnamon will become too overpowering if left to sit in the cranberry sauce. Remove just after cooking.
The cranberry sauce will thicken significantly as it cools. Don’t fret if the texture is a little looser than expected. The cranberry sauce will thicken as it cools – and thicken even further once chilled.

FAQs

How to sweeten cranberry sauce without sugar?

It’s easy to sweeten cranberry sauce without sugar by replacing it with a natural sugar, like maple syrup or honey.

How to make cranberry sauce less tart?

Use maple syrup to make cranberry sauce less tart, while also keeping it healthier and refined sugar free. Taste test near the end of cooking. If it is still too tart for your liking, add more maple syrup, 1 tablespoon at a time.

How do you spice up cranberry sauce?

It’s easy to spice up cranberry sauce with the addition of warm winter spices like ground cinnamon, ginger, allspice, cloves, cardamom, or pumpkin pie spice. The ground spices will intensify as they sit in the sauce, so a mere ⅛ – ¼ teaspoon goes a long way.

What can you add to cranberry sauce to thicken it?

Cranberries contain a lot of pectin (a natural thickener), so there is really no need to add a thickening agent such as cornstarch or tapioca starch. Simply simmer the cranberry sauce until most of them have split, and allow to cool. The longer it cools, the thicker it will become.

How do you get the bitter taste out of cranberry sauce?

If, at the end of cooking, you taste a spoonful and it’s bitter, you can add more maple syrup for a touch of sweetness. If you prefer not to add more sugar, try something tangy, like a splash of orange juice, apple juice, or even white wine.

Other Creative Cranberry Recipes You’ll Enjoy:

If you try this refined-sugar free easy homemade Cranberry Sauce recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cranberry Sauce with Maple Syrup Recipe

This Cranberry Sauce with Maple Syrup is the perfect, satisfying balance of sweet and tart, yet it's also refined-sugar-free, vegan, and low-sugar. Serve this make-ahead friendly sauce as a light side dish for your holiday dinner, or enjoy it year-round with sandwiches, desserts, breakfast, and more!

Course Condiment/Sauce

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 489kcal

Author Aysegul Sanford

Ingredients

1 12-ounce bag of fresh or frozen cranberries
⅓ cup maple syrup more as needed
⅓ cup water
¼ cup orange juice
1 cinnamon stick or ¼ teaspoon ground cinnamon – optional
1 tablespoon orange zest

Instructions

Rinse cranberries: Place cranberries in a colander and rinse with cold water. Pick the old, shriveled ones and discard them.
Add ingredients: Transfer the rest of the cranberries to a medium-sized pan and add the maple syrup, water, orange juice, and a cinnamon stick.
Cook: Heat over medium heat, bring it to a boil, give it a stir, turn the heat down to medium-low*, and let it simmer for 10-12 minutes or until it reaches your desired consistency. Be sure to stir it a few times.
Taste and adjust: As it simmers, cranberries will soften and pop, so don’t be alarmed. Taste for sweetness and add more maple syrup (in 1-tablespoon increments), if needed.
Remove from heat and serve: Off the heat, carefully remove the cinnamon stick, and stir in the orange zest. Serve it warm, at room temperature, or cold.

Notes

Servings: This recipe yields 1 1/2 cups of cranberry sauce.
*Popping is completely normal. The cranberries will pop and sputter as they cook, which is completely normal. This means they are breaking down and releasing their natural sweetness.
Make ahead: Cook the cranberry sauce as directed, cool it completely, and transfer it to an airtight container. Store in the refrigerator for 3-4 days.
Storage: Store the cooled sauce in an airtight container in the fridge for up to 1 week.
Freeze: Once cool, store the cranberry sauce in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw the frozen cranberry sauce overnight in the fridge.

Nutrition

Yogurt Dill Sauce

Aysegul Sanford — Mon, 25 Jul 2022 14:48:59 +0000

Trying to finish off that open tub of yogurt in your fridge? Try my other easy recipes with yogurt, such as my Yogurt Mint Sauce, Yogurt Fruit Dip, Yogurt Ranch Dip, Yogurt Sauce for Pasta, and Yogurt Tahini Sauce!

Why Make This Recipe

This irresistible homemade dill sauce packs a flavorful punch, especially for how simple and easy it is to make. If you need more convincing, here are some other reasons why you have to give this recipe a try:

You only need 5 ingredients: Few ingredients means less prep time and cleanup and more time enjoying this easy yogurt dill sauce. The best part? The ingredients in this recipe are probably already in your fridge!
Healthy, light, and creamy: Not only is this creamy sauce incredibly delicious, but it’s a great addition to your collection of healthy recipes! Yogurt makes this an especially healthy sauce because of its high protein content and digestive support.
It rivals store-bought brands: We all love the authentic sauces from our favorite Mediterranean restaurants (the cult-favorite Cava yogurt dill dressing is especially popular), but why buy when you can get the same results at home? You’ll also save money and avoid some of the added sugar and preservatives that are present in a lot of commercial sauces.

Ingredients

This easy dill sauce recipe requires only a handful of flavorful, simple ingredients. You’ll need whole milk (full fat) plain yogurt (I use Greek yogurt), freshly squeezed lemon juice, olive oil, minced garlic, fresh dill, and kosher salt.

Substitutions

Yogurt: While I personally love the rich, creamy taste that full fat yogurt provides, it’s higher in total fat when compared to other yogurts. You can swap it for nonfat plain Greek yogurt or regular nonfat yogurt for a lower calorie version of this lemon dill yogurt sauce. Or, for an extra creamy yogurt dill dip, try it with Icelandic yogurt!
Garlic: If you don’t have a fresh clove of garlic on hand, you can use garlic powder instead. Just keep in mind that garlic powder yields a milder flavor than a garlic clove.
Dill: Fresh dill really takes this dill yogurt dip to the next level and yields a stronger flavor, so try to buy fresh dill if you can. If not, you can substitute with dried dill for a more mild dill flavor.
Parsley: If you’re not a fan of dill, try adding in some fresh herbs, such as fresh parsley (Italian parsley), instead!
Lemon: Fresh lemon juice gives this recipe a tangy, acidic kick. Red wine vinegar provides a similar flavor if you don’t have lemons on hand.

How to Make Greek Dill Sauce

This simple yogurt dill sauce literally comes together in the blink of an eye. Simply:

Combine the ingredients: In a small bowl, whisk together all ingredients until smooth and fully combined.

Season to taste: Give it a taste and add more fresh dill or another half teaspoon of salt or black pepper, if necessary.

How to Serve It

The sky’s the limit when it comes to serving this garlic dill yogurt sauce! Feel free to get creative, but here are some of my favorite serving suggestions:

Drizzle over seafood: The bright, tangy flavor of this simple lemon dill sauce pairs beautifully with a variety of seafood dishes. I love to use Greek yogurt dill sauce for salmon, and it’s especially good drizzled over Slow Baked Salmon. You can also make this a lemon yogurt sauce for fish by serving it with my Breaded Fish or my Grilled Shrimp Skewers.
Pair with chicken or beef: No Mediterranean-inspired meal is complete without this Greek yogurt lemon dill sauce! Try it as a dill sauce for gyros or a dill Greek yogurt dip paired with my Chicken Pita Wraps, Turkish Manti Pasta, Greek Yogurt Marinated Chicken, Chicken Shish Tawook, or Kofte (Turkish meatballs). It’s also a great way to make these Greek Turkey Burgers extra mouthwatering! Try making a Greek yogurt cucumber dill dip, otherwise known as Tzatziki sauce, if you want to go authentic Mediterranean.
Make it a veggie dip: Looking for ways to make healthy foods a little bit more appealing? Serve this recipe as a Greek yogurt veggie dip dill sauce with roasted vegetables, such as my Baked Asparagus, Garlic Butter Green Beans, Air Fried Green Beans, or Baked Eggplant Slices. One of my favorite ways to serve Greek yogurt dill dip is with Falafel!
Spoon it over mains and soups: Who says you can’t put sauce on soups? This dill and Greek yogurt sauce is the perfect topping for my Cream of Zucchini Soup or Chilled Cucumber Soup. Or, you can add a creamy, tangy flair to your favorite vegetarian main course, such as this Vegetarian Stuffed Eggplant.

How to Store, Freeze, and Thaw

If you can’t get enough of this Greek dill sauce and find yourself making it in large batches (I know I would), you can always store it to enjoy later! Here are some tips:

Storage: You can store this dill and yogurt sauce refrigerated in an airtight container for up to 3 days. The next time you’re ready to serve, give it a quick whisk to combine any ingredients that may have separated. If it’s too watery, add in a few tablespoons of yogurt to thicken it up. Taste for seasoning and add more dill or salt if necessary.
Freeze: Freeze the yogurt dill lemon sauce for up to a month.
Thaw: To serve the sauce from frozen, refrigerate it until thawed (preferably overnight). You’ll likely find that your thawed sauce has separated a bit, which tends to happen when you freeze dairy products, so give it a stir before serving. You can also revive your dill dip with yogurt if it’s too watery (add a few more tablespoons of yogurt). If it’s still not quite smooth, try blending it in a food processor before serving.

Variations

Since this dill sauce with Greek yogurt is so simple, there’s plenty of room to customize it to your liking. Here are some suggestions:

Make it vegan: If you’re one of my vegan friends, I got you covered! To make a vegan yogurt dill sauce, simply use vegan yogurt. Plain coconut or almond milk yogurt make a great plant-based substitution.
Amp up the flavor and richness: For an extra rich and creamy variation of this Greek dill dip, add in a tablespoon of mayo to turn it into a lemon dill mayonnaise sauce! This version actually tastes more like ranch dressing. If you’re looking for other yogurt-based dressings, try my Yogurt Salad Dressing or my Poppy Seed Greek Yogurt Dressing.

FAQs

How is yogurt dill sauce different than tzatziki sauce?

The difference between a recipe for dill sauce and one for tzatziki sauce comes down to just one vegetable! Cucumber is a star ingredient in creamy Greek tzatziki sauce, but it’s absent in yogurt dill sauce. Traditional tzatziki sauce requires a little more work because you have to slice the cucumber and remove excess water, so yogurt dill sauce is a more simple recipe.

Can you freeze creamy dill yogurt sauce?

Yes, you can freeze dill yogurt sauce! Just make sure to thaw it in the refrigerator (preferably overnight). The sauce will likely separate while thawing, so give it a stir before serving or add in a few more tablespoons of yogurt.

Is yogurt dill dressing healthy?

Yogurt garlic dill dressing has several health benefits! Just one cup of yogurt provides about 50% of your daily value of calcium, and it’s also high in protein, B vitamins, and probiotics that support gut health. Yogurt also provides healthy fats that are known to benefit heart health.

Other Yogurt Recipes You Might Like

If you’re a fan of this Greek yogurt and dill dip, you’ll probably love my other yogurt recipes!

Turkish Eggplant Dip with Yogurt
Chicken Salad with Greek Yogurt
Yogurt Coleslaw
Tzatziki Cucumber Salad
Blue Cheese Dip (Recipe made with yogurt instead of sour cream)
Cucumber Avocado Soup

If you try this Yogurt Dill Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Yogurt Dill Sauce Recipe

A quick & easy Yogurt Dill Sauce that is perfect for all your Greek and Mediterranean dishes. Takes 5 minutes to make, this yogurt sauce makes a great drizzle for fish (especially salmon), falafel, and gyro recipe. It can also be served as a dip with vegetables or meze platters.

Course Condiment/Sauce

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5

Total Time 5

Servings cup

Calories 413kcal

Author Aysegul Sanford

Ingredients

1 cup Whole Milk full fat plain yogurt, I use Greek Yogurt
4 tablespoons lemon juice freshly squeezed
2 tablespoons olive oil
1 clove of garlic minced
2 tablespoons fresh dill or more to taste
½ teaspoon kosher salt plus more to taste
1/8 teaspoon black pepper

Instructions

Place all ingredients in a bowl and whisk until fully combined.
Taste for seasoning and add more if you like.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. The next time you’re ready to serve, give it a quick whisk to combine any ingredients that may have separated. If it’s too watery, add in a few tablespoons of yogurt to thicken it up. Taste for seasoning and add more dill or salt if necessary.
Freeze: Freeze the yogurt dill lemon sauce for up to a month.
Thaw: To serve the sauce from frozen, refrigerate it until thawed (preferably overnight). You’ll likely find that your thawed sauce has separated a bit, which tends to happen when you freeze dairy products, so give it a stir before serving. You can also revive your dill dip with yogurt if it’s too watery.

Nutrition

Blueberry Puree

Aysegul Sanford — Mon, 12 Apr 2021 14:00:08 +0000

When it comes to topping pancakes and waffles, I am a big fan of my homemade blueberry sauce. While I love that sauce, I prefer a less sweet condiment when I want to flavor drinks.

When blueberries are in season, I buy them in large quantities and make this blueberry puree recipe. I use some right away (hello, Blueberry Margaritas!) and freeze the rest for later.

Substitute homemade fresh fruit purees for sugar store-bought syrups to add the bounty of nature into your everyday recipes including cocktails, breakfast bowls, smoothies, and desserts.

Ingredients:

The list of ingredients for this blueberry puree recipe is determined by how you plan to use it. If you are:

Making blueberry puree for a baby, you will need fresh blueberries and water. If you use frozen blueberries, I recommend thawing them before pureeing them.
Making it to use in cocktails, mocktails (aka non-alcoholic beverages), smoothies, or as a topping for oatmeal and steel-cut oats, you can use both fresh and frozen blueberries and flavoring agents like fresh lemon or lime juice and sweeteners like honey syrup.

How To Make Blueberry Puree?

Give them a rinse: Place blueberries in a colander and dip them in a bowl of cold water. Gently shake the colander in water and then drain. I do not recommend washing blueberries under cold running water as the pressure can crush them (source.)

Blend: Place blueberries in a blender such as a Vitamix (affiliate link). Add in ¼ cup of water and puree until smooth, 30-45 seconds on medium-high speed.
If you are making it in any way other than to use it as baby food, you can skip the water and use honey syrup and lime/lemon juice instead.

Store: Place it in a jar with a tight lid or use it in your recipe right away.

Storage and Freezing Instructions:

To Store: Place it in an airtight jar and tighten it with the lid. As long as it is stored in the fridge, it should stay fresh for up to 3 days.
To Freeze: Portion puree into an ice cube tray and freeze it overnight. Transfer to a freezer bag for up to 3 months.
To Thaw: Place a cube into an airtight container and let it thaw overnight in the fridge.

Ways To Use It:

Flavor cocktails: You can use this blueberry syrup to flavor cocktails like blueberry margaritas, Moscow mule, and blueberry bramble.
Introduce fresh blueberry flavor to blueberry lemonade or blueberry smoothies.
Use as a topping for Overnight Steel Cut Oats or Almond Milk Oatmeal.
Use it in baking cheesecakes, muffins, and quick bread recipes.

Helpful Tips:

No blender, no problem: If you do not have a blender, you can also use a food processor. You may have to blend it longer, but it would totally work.
Blending smoothly: In the recipe below, I used 2 cups of blueberries as my Vitamix will not do a good job of blending a lesser amount. However, if you have a smaller blender, you can puree fewer blueberries or adjust the recipe accordingly.

Other Blueberry Recipes You Might Like:

Blueberry Puree Recipe

An easy Blueberry puree recipe to use as baby food or as a flavoring agent in cocktails, cakes, oatmeal or even as a pancake sauce. This is the quickest way to incorporate blueberry flavor into your recipes.

Course Naturally Sweetened

Cuisine American

Prep Time 2

Total Time 2

Servings servings

Calories 42kcal

Author Aysegul Sanford

Ingredients

2 cups fresh blueberries* rinsed and picked over
1/4 cup water

Optional ingredients (Based on the recipe you are using):

2 tablespoons lemon or lime juice
1 tablespoon Honey Syrup*

Instructions

Place blueberries in the bowl of a blender*.
If you are making this as baby food, pour in water. If you are making it to use in drinks, oatmeal, smoothies, etc, you can add in flavorings like lime juice and honey syrup instead of water.
Blend in medium-high speed until smooth, 30-45 seconds.
Pour into a jar, cover it with a lid, and store in the fridge until ready to use.

Notes

This recipe yields 1 1/4 cups of blueberry puree.
The jar you see in the photos is a Weck Jar (affiliate link).
You can easily and quickly make honey syrup at home in less than 5 minutes.
You can use frozen blueberries as well. For best results, I recommend to thaw them before blending.
If you do not have a blender, you can also use a food processor. You may have to blend it longer but it would totally work.
To store: Place it in an airtight jar and tighten it with the lid. As long as it is stored in the fridge, it should stay fresh up to 3 days.
To Freeze: Portion puree into an ice cube tray and freeze it overnight. Transfer to a freezer bag for up to 3 months.
To Thaw: Place a cube into an airtight container and let it thaw overnight in the fridge.

Nutrition

Tahini Yogurt Sauce

Aysegul Sanford — Fri, 19 Jan 2018 22:20:48 +0000

Lately, we have been roasting vegetables and serving them with creative and different sauces to make them interesting. So far, in addition to my favorite tzatziki sauce, Greek yogurt ranch dip, and dill yogurt sauce, this tahini yogurt sauce is a winner.

I think tahini (aka sesame paste) is a magical ingredient in that it provides both a nutty and hearty flavor when it is added into dishes. And it is one of those ingredients that pair well both with savory and sweet recipes. I keep a jar in my fridge all the time and use it on a daily basis.

About This Greek Yogurt Tahini Sauce Recipe:

This tahini yogurt sauce comes together in less 10 minutes. However, depending on your consistency preference, it might require a little bit of planning ahead.

In the recipe below, I used plain Greek yogurt, which is thicker than regular yogurt. However, I like my tahini yogurt sauce thicker than the consistency of Greek yogurt. To get that texture, I lined a colander (placed in a bowl) with a cheesecloth and drained the juices of the yogurt in it overnight. In the morning, most of its juices were drained, giving me the consistency that I was looking for.

Of course, if you prefer a more watery texture, especially if you are using it as a salad dressing, feel free to skip the draining process.

How To Use Yogurt Tahini Sauce:

In addition to using it to flavor roasted vegetables and salads, I use this tahini yogurt dressing as a dip to serve with fresh vegetables (like I did in the photos here). Also, it goes very well meat dishes, especially with lamb and ground beef.

Growing up, my mother would place a big spoonful of this sauce on a plate, place Turkish meatballs on top, and sprinkle it with roasted pine nuts, pomegranate seeds, and fresh parsley. She would also use this as a spread for lamb burgers and layer it with tomatoes and salad greens.

I topped my sauce off with pine nuts and pomegranate seeds, mostly because (1) I like the combination and (2) I wanted it to look good in the photos. However, if you are using it in any of the ways I mentioned above, you can serve this sauce without them.

More Healthy Salad Dressing Recipes

Tahini Yogurt Sauce

This Tahini Yogurt Sauce recipe is a healthy and versatile dressing worth adding to your repertoire. You can use this multifaceted sauce to add flavor to roasted vegetables, salads, meat dishes, and even as a dip to serve alongside crudités.

Course Sauce

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings servings (~ 1 1/4 cups)

Calories 101kcal

Author Aysegul Sanford

Ingredients

1 cup full-fat Greek Yogurt
3 tablespoons tahini stirred well
2 tablespoons lemon juice freshly squeezed
2 cloves of garlic minced
½ teaspoon ground cumin
1 teaspoon Kosher salt
¼ teaspoon black pepper

Instructions

Place all ingredients in a bowl and whisk until combined.
Taste for seasoning and add in more if you like.

Notes

If you prefer a thicker texture, you can line a colander (placed in a bowl) with cheesecloth, place yogurt in it, and let it drain overnight in the fridge. The consistency of the sauce made with the drained yogurt will be much thicker, making it perfect to use as a spread for burgers or as a dip to serve with fresh vegetables.
Like most yogurt based dressings, this sauce is best on the day it is made. However, if you keep in an airtight jar, it would still be good the next day. Be sure to give it a good shake before use.

Nutrition

Homemade Blueberry Sauce

Aysegul Sanford — Tue, 16 Jan 2018 13:35:10 +0000

It all started when I decided to make ricotta cheese at home. It turned out delicious. Then I decided to make Ricotta and Lemon Pancakes. They were incredibly moist and fluffy. I could have drizzled them with maple syrup, but I wanted to make them more special. It was Sunday and I had some blueberries in the fridge.

With the help of Barefoot Contessa’s blueberry sauce recipe, I was able to make this sweet treat in less than 20 minutes. Boy, was that a good idea…

It was incredible. Lemon, ricotta, and blueberries… How bad can that be?

A Few recipe ideas to help you put this blueberry sauce recipe to good use:

You might ask, where would I use this sauce. Well, I am glad you asked because I have some ideas for you.

Top Off Your Waffles and Pancakes:

Blueberry sauce for pancakes and waffles is an obvious one, so here are some pancake and waffle recipes to get you inspired:

Chocolate Waffle Cake – If you are a lover of chocolate-blueberry combination, this one is for you. I make a batch of these chocolate waffles when I want to treat my family over the weekend and take it up a notch by drizzling it with this blueberry sauce.
Brioche Waffle Recipe – Don’t have time to make waffles from scratch? I have the perfect solution for you! Use a loaf of brioche and top it off with this sauce for a breakfast that will impress.
Overnight Waffles – I am a big fan of these overnight yeasted waffles. It takes a little bit of an advance planning, but it is worth the effort, especially when they are topped off with this blueberry sauce.
Almond Meal Pancakes – Want to try a healthier recipe? Then make these almond meal pancakes and drizzle it with a generous amount of this sauce.

Top Off Your Morning Oatmeal:

Steel Cut Overnight Oats – On weekdays when I have a limited amount of time I make these oats. A bowl of these oats topped off with this fresh blueberries and a drizzle of this sauce is heavenly.
Oatmeal with Chia Seeds – This oatmeal is what I eat every morning. During the summer times, when blueberries are in season, I treat myself by drizzling a generous amount of this blueberry topping on my oatmeal.

Top Off Your Yogurt or Ice Cream Bowl:

If none of the above recipes works for you, you can use this blueberry sauce to top off a big bowl of yogurt or ice cream when you want to treat yourself to a luxurious treat.

Or just eat it the way I (sometimes) eat it; with a spoon, by itself.

How To Make Blueberry Sauce:

The process cannot be easier.

All you have to do is to put blueberries, water, sugar, and lemon juice in a small pan and bring it to a boil. Keep an eye on it as it cooks. Meanwhile, in small cup whisk together cornstarch with a tablespoon of water.

Slowly stir the cornstarch mixture into the blueberry sauce. It will start to thicken as it cooks. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.

Off heat, add in the vanilla. At this point, you can use it right away to top off your pancakes or waffles or let it cool to room temperature, transfer to an airtight jar and keep in the fridge and use it throughout the week. It should keep fresh up to a week.

You can use both fresh or frozen blueberries to make this homemade blueberry sauce recipe.

OTHER BLUEBERRY RECIPES YOU MIGHT LIKE

Homemade Blueberry Sauce

Whether you use to top off your pancakes, waffles or a bowl of yogurt in the morning, this Homemade Blueberry Sauce Recipe is one that you can make year round using both frozen or fresh blueberries. It comes together in 15 minutes and as long as it is kept in an airtight jar, it will keep fresh up to a week in the fridge.

Course Sauce

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (1 cup)

Calories 178kcal

Author Aysegul Sanford

Ingredients

3 cups fresh or frozen blueberries rinsed- if using fresh blueberries
1 cup water
1 cup sugar
1 tablespoon lemon juice freshly squeezed
1 tablespoon cornstarch
1/2 teaspoon vanilla extract

Instructions

Place blueberries, water, sugar, and lemon juice in small pan. Cook it, stirring occasionally, in medium heat. Let it come to a boil.
In the mean time, mix cornstarch with 1 tablespoon water in a small bowl.
Slowly stir in the cornstarch into the pan. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.
Take it off the heat and stir in the vanilla.
Store it in an airtight jar in the fridge.

Nutrition

Slightly adapted from Ina Garten’s Blueberry Sauce recipe.

Homemade Tomato Basil Sauce with A Quick How-To Video

Aysegul Sanford — Thu, 30 Mar 2017 13:10:08 +0000

I know that some of you might find store-bought tomato sauce to be convenient. I’ll admit; I have purchased tomato sauce from a supermarket before. I agree that it is hard to beat the fact that it is such a time-saving shortcut when you need to put dinner on the table on a Tuesday night. However, I think it is also hard to beat the quality of homemade tomato sauce over the supermarket one.

The recipe that I share here is one that I make all the time and keep it in my fridge. In addition to the recipes I mentioned above, I also use it as my go-to Tomato Basil Pasta Sauce when I am in need of a quick, easy, and delicious dinner on a Tuesday night.

There are so many uses for this, but I guess my favorite recipes are Baked Turkey Meatballs, Eggplant Involtini, Baked Parmesan Eggplant, and Baked Chicken Parmesan.

It freezes well so if you want to make a big batch of it and have some of it stocked up in your fridge, feel free to do so.

How To Make Homemade Tomato Basil Sauce VIDEO

My Tips and Tricks for the Best Homemade Tomato Basil Sauce:

The best thing about this sauce is the fact that it is made with only a few ingredients. But as in all simple recipes, the quality and amount of ingredients you use play a big role in the end product. So here are a few of my tips and tricks to help you, as you make your own.

Whole Tomatoes versus Crushed Tomatoes:

Before I start talking about whole versus crushed tomatoes, please know that the recipe below uses canned tomatoes because I wanted it to be one that you can make year around. If you have fresh tomatoes, feel free to use them instead.

The equivalent of two 28-ounce canned whole tomatoes to fresh tomatoes is around 4-4 1/2 pounds. I like my tomatoes peeled, but you can leave the skin on if you like.

If you are using canned tomatoes, I recommend using whole canned tomatoes, as most of the time, the only ingredients in those cans are peeled tomatoes and tomato juice. I agree that crushed canned tomatoes are convenient, but they are also packed with chemicals like citric acid and calcium chloride to help them retain their shape.

When I make a big batch of this sauce, I use my food processor to crush them faster. If you decide to do so I would recommend using the pulse button and just give them a light crush instead of pureeing them. This way you would end up with chunky tomatoes in your sauce. But if you like your sauce pureed (with no chunky tomatoes) then go for a longer pulse.

Additionally, you can chop them up by hand. Some people think that it would be better if you have big chunks of tomatoes in the sauce. I made this sauce both ways and the end product was very good in both times.

Garlic To Tomato Ratio For The Best Basil Tomato Sauce:

I am a huge fan of garlic. I am that person, who uses more garlic than recipes ask for. Throughout the years that I made this sauce, I have doubled (may have even tripled) the amount of garlic used in this sauce. But quite honestly, even though garlic is the main flavoring of this recipe, using more garlic does not give you a tastier sauce. It makes it bitter. So my ratio for two 28-ounce canned tomatoes is to use 5 large cloves of freshly minced garlic. It is more than most similar tomato recipes use so if you prefer yours with less garlicky taste, feel free to use 3 cloves.

During the initial cooking, be sure to keep an eye on the garlic and give it a stir often as garlic cooks quickly and burns easily. With that being said, you do need to cook the garlic for it to release all of its flavors so do not leave site of it while it is cooking.

Fresh Basil Leaves For The Finishing Touch:

The second flavoring agent after garlic in this tomato basil sauce is fresh basil leaves you put in the sauce at the very end. Since basil leaves are very thin they bruise easily. So instead of cutting with a knife, tear them with your hands right before you put them in the sauce. They don’t have to be uniformed in size, as they will melt shortly after you place them in the sauce.

If you are not a fan of basil or want to try variations of this sauce, you can swap basil with cilantro, Italian parsley, or oregano.

How To Store Homemade Tomato Basil Sauce in the Fridge?

You can store this sauce in the fridge in an airtight container up to a week.

Does This Homemade Tomato Basil Sauce Freeze Well?

Absolutely. If it is stored properly, it will maintain its freshness up to 4 months.

What Is The Best Way to Store Homemade Tomato Basil Sauce?

Best thing to do is to store them in airtight plastic containers or freezer safe glass jars. Yes, you read it right. I use glass jars to freeze tomato sauce. Quite honestly, I had no idea that I can freeze food in glass jars until I read Rebecca Katz’s cookbook Clean Soups. The following about containers is from her book (page:12):

“If using glass containers be sure they are made of tempered glass that can be frozen. If you are using any type of plastic, be sure it is BPA-free and that the soup (in our case, the sauce) has cooled completely before storing…”

If you decide to use glass jars, leave one to two inches of space at the top of the jar to prevent it from cracking in the freezer. If you are in need of a recommendation, I use these Ball Mason “PINT” Jars or WECK jars to do the job and never had a problem.

Alternatively, you can use heavy duty freezer bags.

How Can I Make This Sauce Thicker and Visa Versa?

The thickness of this sauce depends on the time you cook it. The longer you cook it the thicker it will get. Though I have to caution you on two things here:

You need to make sure to stir it every 5 minutes or so.
The cooled down tomato sauce will be thicker than its hot version. I find that 25 minutes is the sweet spot, but you can experiment with the timing to find your favorite texture.

In the same manner, if you want it to be thinner then I recommend cooking it less than 20 – 25 minutes.

Do I Need To Put Sugar in Homemade Tomato Basil Sauce?

Yes, you do unless you want to end up with a bitter tomato sauce. I used organic cane sugar, but in the past I also used honey and maple syrup as well. They all work.

Should I Use Vinegar?

After I first published this post, a few readers reached out and said that they also add a few tablespoons of vinegar (i.e. white wine vinegar, apple cider vinegar, etc.) to balance out the flavors. I did try the recipe with a tablespoon of vinegar and I thought it was good, but to be honest I did not feel like it made a huge difference.

More Tomato Recipes You Might Also Like

Homemade Tomato Basil Sauce

Learn how to make my "foolproof" Homemade Tomato Basil Sauce in less than 45 minutes from start to finish.This is an easy-to-make, vegan, and versatile tomato sauce that you can use either just by itself or in different recipes ranging from simple pasta to pizza dishes.

Course Sauce

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings cups

Calories 130kcal

Author Aysegul Sanford

Ingredients

¼ cup extra virgin olive oil
5 cloves of garlic peeled and minced
2 28-ounce cans whole tomatoes *, crushed in food processor or by hand (read the blog post for details)
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground
¼ teaspoon red pepper flakes
1 teaspoon organic cane sugar regular sugar, honey or even maple syrup would also work
8-10 leaves of fresh basil roughly torn

Instructions

Heat the olive oil in a large heavy bottom pan in medium heat. Add in the garlic. Cook stirring regularly, until lightly browned, 2-3 minutes. Do not leave site of it as garlic burns easily.
Add in the tomato, salt, pepper, red pepper flakes, and sugar. Cook in medium heat, stirring every few minutes, until it thickens, 20-25 minutes.
Stir in the chopped fresh basil and turn the heat off. Let it cool down to room temperature.
Divide it amongst freezer friendly jars or other airtight containers.
Feel free to freeze it up to 4 months or keep in the fridge up to a week.

Video

Notes

* Alternatively, you can use 4 to 4 1/2 pounds of fresh tomatoes.

Nutrition

Green Cashew Sauce

Aysegul Sanford — Mon, 27 Jun 2016 17:10:45 +0000

If you are a follower of food blogs and food publications in general you would know, raw cashews are pretty popular. Most people use them as a base for sauces similar to this Green Cashew Sauce. Also lately, I have been seeing a lot of bloggers use them as a base for vegan ice creams. I am in the process of testing such ice cream recipes and cannot wait to share them with you in the next couple of weeks.

In my opinion, there are 2 reasons for their popularity. First, they soften as they soak in water. When they are pureed in a blender (or in a food processor) with a little water, they turn into a creamy sauce. Second, they have a very mild flavor making them a great ingredient to use as a base.

I have been making variations of this sauce for over a year now. To tell the truth, it felt weird to write a recipe for it. Because, even though I use the same principle every time, the end product is rarely the same. It really depends on what I want to use it for and what kind of flavors I want to create. Therefore, I suggest that you use the below recipe as a place to start to create your own cashew sauce.

About the Recipe:

The main principle is to use cashews soaked for a couple of hours, as a base. You can soak them overnight as well, but I found that 2-3 hours of soaking is usually enough. You can blend them together with water, or if you want a little bit more creaminess and flavor, with some unsweetened almond milk (or any other nut milk of your choice). In addition, you can add flavor boosters like garlic, avocados, scallions, fresh herbs, spinach, kale, Sriracha, chipotle peppers, celery stalks, nutritional yeast, etc. Literally, sky is the limit.

As you blend everything, you have 100% control on its consistency. If you want it to be thick, use less liquid and vice versa. I prefer it to be semi-thick and pourable so I usually start with ¾ cup of liquid for ¾ cup of cashews and adjust it from there.

Like I mentioned earlier when it comes to creating variations of this recipe the sky is the limit. For this particular green cashew sauce, I used dill, lemon juice, scallions, and garlic as flavor boosters, because I am planning to use it as a topping for an upcoming slow-baked salmon recipe. However, if I were using it as a sauce to flavor tacos, perhaps I would use cilantro as the fresh herb and lime as the acidic flavoring agent. Or if I were using it in a Middle Eastern recipe, I would use parsley and mint as fresh herbs and even add in a small cucumber.
You get the idea.

Here, one thing I want to caution you on is the amount of salt being used. I usually start with half a teaspoon and go from there. The amount of salt really depends on whatever else you are adding to flavor it. I usually end in between a teaspoon and a teaspoon and a half of salt, but I recommend giving it a taste as you blend and adjust it accordingly.

Before I let you go, here are 3 recipes that I used a variation of this cashew sauce:

Kale Waldorf Chicken Salad with Avocado and Cashew ‘Mayo’

In this recipe, I used it as a healthier alternative to mayonnaise that is traditionally used in Waldorf salads. To make it super creamy and flavorful, I used avocado and unsweetened almond milk mixed with garlic and freshly squeezed lemon juice. To get the recipe, please click on the image.

Vegan Burrito Bowl

For this recipe, I used it as a topping. Since this bowl was a Mexican dish, I flavored it with adobo sauce, avocados, garlic, and almond milk. To get the recipe, please click on the image.

Slow-Baked Salmon with Butter Beans

In this recipe, I used it as a topping on slow-baked salmon served over butter beans. The flavor boosters in this version are fresh dill, lemon juice, and garlic. I topped each salmon piece with a dollop of this green cashew sauce to give it a refreshing taste and a pop of color.

Green Cashew Sauce

Use this vegan green cashew sauce as a topping for power bowls, dressing for salads, or simply as a spread on a toast. It is an alternative to dairy-based sauces made with mayonnaise and yogurt. And the best part is: It takes less than 10 minutes to whip it all up.

Course Dressing, Sauce

Cuisine American

Prep Time 5

Total Time 5

Servings cups

Calories 353kcal

Author Aysegul Sanford

Ingredients

¾ cup cashews soaked for 2-3 hours
¾ cup water or unsweetened almond milk
½ ripe avocado
1 scallion both white and green parts roughly chopped
1-2 cloves of garlic peeled
2 tablespoons of fresh herbs of your choice for this recipe I used dill
Juice of a lemon
1 teaspoon Kosher salt
¼ teaspoon black pepper

Instructions

Drain and rinse the soaked cashews.
Place them in the bowl of a food processor or a blender.
Add in the water (or almond milk), avocado, scallion, garlic, fresh herbs, lemon juice, and salt and pepper in to the blender.
Puree until very smooth.
Every 30 seconds, stop the machine and scrape the sides (or the bottom) of the bowl with a spatula.
Taste for seasoning and add in if necessary.
It will keep its freshness up to 4 days as long as it is kept in an airtight jar.

Nutrition