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Le Chaudron recipe
Sauce Yaourt-citron-aneth
Lemon dill yogurt sauce
⏱ 5 minServes 4Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)thick Greek yogurt
Juice of 1 organic lemon- Zest of 1 organic lemon
1large bunch fresh dill, chopped
3 tbspextra-virgin olive oil
1 clovegarlic, crushed
- 400 g (14 oz) thick Greek yogurt
- Juice of 1 organic lemon
- Zest of 1 organic lemon
- 1 large bunch fresh dill, chopped
- 3 tbsp extra-virgin olive oil
- 1 clove garlic, crushed
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely zest the lemon with a Microplane, avoiding the bitter white pith.
- Juice the lemon and strain out the seeds.
- Whisk the Greek yogurt in a stainless steel bowl until smooth.
- Drizzle in the extra-virgin olive oil, whisking until creamy.
- Add the lemon juice, zest and pressed garlic and whisk well.
- Gently stir in the chopped dill.
- Taste and adjust the seasoning, then transfer to a sterilized jar and refrigerate for 1 hour.
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