Yogurt mint sauce is a fresh, herb-forward condiment that adds brightness and flavor to many dishes. Spoon it over grilled or roasted chicken, lamb, or beef, or use it to enliven roasted vegetables, rice, bowls, and salads.
I had a small bunch of mint and parsley that needed using, so I turned them into this simple blended sauce. Mint and yogurt are a classic pairing, and a splash of lemon keeps the flavor bright.
This blender method produces a smooth, herby sauce that’s vibrant and versatile. I use it as a drizzle over rice, chicken, roasted vegetables, or as a dressing for wraps and gyros. It’s easy to make in minutes and stores well in the fridge.
Ingredients
- Greek yogurt — plain, unsweetened
- Fresh mint leaves
- Fresh parsley
- Half a lemon (juice)
- Salt
How to make yogurt mint sauce
Start by washing the mint and parsley. Remove the mint leaves from the stems; parsley stems can be left on and blended.
Place the Greek yogurt, mint, parsley, salt, and the juice from half a lemon into a blender.
Pulse or blend until the sauce reaches your preferred consistency. Thicker Greek yogurt and less blending will yield a chunky, creamy sauce; more blending will make it smoother and thinner.
Drizzle the sauce over your dish or use it as a dip or dressing.
Here I paired it with tandoori-spiced chicken, tomatoes, and rice — the mint sauce added a fresh, cooling contrast and lifted the whole plate.
Recipe tips
- The sauce thickness depends on your yogurt and how long you blend. For a thinner sauce, blend until smooth; for a thicker texture, pulse lightly or finely chop the herbs and stir them into the yogurt.
- Using the sauce as a drizzle or finishing sauce preserves the fresh herb flavor better than using it as a long marinade.
- Store the sauce in an airtight container in the refrigerator for 3–4 days.
More sauce recipes
- Preserved lemon vinaigrette
- Peri peri mayo
- Bang bang sauce
Yogurt Mint Sauce
Pin Recipe
Ingredients
- 1 cup Greek yogurt plain and unsweetened
- ⅓ cup fresh mint leaves about ½ an ounce
- ⅓ cup fresh parsley about ½ an ounce
- ½ teaspoon salt
- ½ lemon
Instructions
-
Wash the mint and parsley. Remove the mint leaves to measure about ⅓ cup.
-
Add yogurt, mint, parsley, salt, and juice from half a small lemon to a blender.
-
Blend or pulse until the sauce reaches the desired consistency and the herbs are evenly incorporated. (See notes about blending.)
Notes
- The sauce’s thickness depends on your yogurt and how much you blend. For a thinner sauce blend longer; for a thicker sauce, pulse or chop the herbs and stir them in.
- Using the sauce as a drizzle or finishing sauce preserves the fresh herb flavor better than using it as a prolonged marinade.
- Store in an airtight container in the refrigerator for 3–4 days.
Nutrition
If nutrition info is shown, values are estimates from an online calculator. Verify using your own data if needed.