yogurt sauce recipe

Easy Leek and Zuchinni Yogurt Sauce Recipe with Wine Pairing

This recipe calls for yogurt in place of cream to create an easy and healthy sauce. It’s unctuous mouth feel enhances fish as well as some delightful white wine pairings.

recipe ingredients

 

Yogurt Sauce Recipe

  • 1 leek (white and light green parts), diced
  • 1 zucchini, diced
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup Greek yogurt (I use 2%)
  • 1/4 cup chopped chives
  • Zest of 1-2 lemons

Warm olive oil in a pan over medium heat. Add the diced leek and zucchini along with the salt and sauté until the vegetables start to soften about 3 minutes. Add water to the pan and raise the heat to medium high. When the liquid comes to a boil, cover the pan, lower heat and simmer 8-10 minutes until vegetables are soft. Take the pan off the heat and blitz the veggie mixture with an immersion blender. If you don’t have an immersion blender you can use a food processor or food mill. Add a portion of the mixture to the yogurt then stir that yogurt concoction to the rest of the puree. Add the lemon zest and chives, incorporating them throughout the sauce mixture. At this point, I put the pan back on the burner, but have the burner turned off. On my ceramic stove top, it warms up the sauce without boiling it. I don’t want the yogurt to curdle or break, so am cautious not to boil the sauce.

Using the Sauce

I like to use the yogurt sauce as an accompaniment to fish and mashed potatoes. To plate, smear the sauce on a plate or in a bowl. Next comes a dollop of mashed potatoes. Then top with a portion of roasted fish (salmon or halibut are our preference). Sprinkle some more chopped chives on top to pretty things up a little.

Ingredient Swaps

If you want to substitute non-fat yogurt, consider adding a half teaspoon of corn starch to it before combining it with the puree. That will stabilize the yogurt and help prevent it from curdling. Or go full fat. I like the 2% because it has a luxe enough mouth feel that I don’t feel as though I’m missing any substance.

When celery root is in season, I like to add it to the pot of potatoes to end up with a celeriac potato mash and lighten things up even more.

Change up the herbs to alter the flavor profile of the sauce. Dill is a great alternative. A bit of lemon thyme is lovely too, if you have it.

Wine Pairing for Yogurt Sauce Recipe

When I served the sauce with salmon, we opened an oaked Chardonnay. This wine offers a plush textural match.

We also opened a Sauvignon Blanc. By contrast, the lively white wine offers a contrast with its pop of acidity similar to that offered by a squeeze of fresh lemon.

Both styles paired quite well, so it’s a matter of personal taste. Have fun, experiment, and share your preferred pairing on social media!

Thirsty for more? Check out my popular pairing for Romesco Sauce and Red Wine.