Slice mint instead of crushing it
Use fresh leaves without hard stems. Wash, dry and slice finely with a sharp knife. Prolonged pounding makes the leaves dark and changes the light texture of the sauce. Thin yogurt can be drained in a fine sieve beforehand; it needs extra refrigerated time, not added starch. Stir lemon juice in gradually. Taste the dip with a piece of its intended accompaniment, since it may seem stronger alone than alongside hot grilled vegetables.
Strip mint leaves from firm stems and cut them shortly before mixing. Whole stems add an unpleasant texture. A tangy yogurt may need less lemon, so taste a small spoonful first. If the dip is too thin, fold in thicker yogurt rather than trying to absorb liquid with more herbs. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Serves 4
Ingredients
- 1 cup / 250 g plain Greek yogurt
- 2 tbsp finely sliced mint leaves
- 1 tbsp lemon juice
- 1 tsp olive oil
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 small garlic clove, finely grated
Method
- Wash and dry mint and slice finely. Stir yogurt until smooth, then mix in garlic, oil, salt and pepper.
- Add half the lemon juice and the mint. Refrigerate for ten minutes, taste with a clean spoon and add the remaining juice according to preference.
- Keep covered and chilled until eating and stir once before serving. Offer in a separate bowl so it does not mix with meat juices. For a milder dip, reduce garlic instead of adding an excessive quantity of mint.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
