Yogurt mint sauce is a fresh, herby condiment that adds brightness and flavor to many dishes. Drizzle it over chicken, lamb, or beef, or use it to enliven roasted vegetables, rice, or salad bowls.
I had fresh mint and parsley in the fridge that needed using, so I turned them into a quick blended sauce. Mint and yogurt are a natural match, and with a splash of lemon the result is bright, herb-forward, and versatile.
This sauce works beautifully as a drizzle over rice, chicken, or roasted vegetables, and makes a delicious dressing for salads or a topping for gyros and wraps. I like to prepare a batch and keep it on hand to quickly brighten meals.
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. Strip the mint leaves from the stems; parsley stems can be included if you like, as they blend fine.
Add the Greek yogurt, mint, parsley, lemon juice from half a lemon, and salt to a blender.
Pulse or blend until the sauce reaches your preferred consistency. Thicker or fuller-bodied yogurt will yield a creamier sauce; blending longer breaks down the texture and produces a thinner, more pourable sauce.
Drizzle over your dish and enjoy.
I served this sauce with tandoori-spiced chicken, tomatoes, and rice—drizzled across everything it added a bright mint note that complemented the spices perfectly.
Recipe tips
- Adjust consistency by blending time: more blending = thinner sauce; pulse lightly for a thicker texture. Alternatively, finely mince the herbs and stir them into the yogurt for a chunkier, unmixed version.
- This sauce can be used as a light marinade, but it is best as a finishing drizzle so the fresh herb flavors remain vibrant.
- Store 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
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Wash the mint and parsley. Remove the mint leaves to measure about ⅓ cup.
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Add the yogurt, mint, parsley, salt, and juice from half a small lemon to a blender.
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Blend or pulse until the herbs are incorporated and the sauce reaches your desired consistency.
Notes
- The sauce thickness depends on yogurt thickness and blending time. Blend more for a thinner sauce or pulse for a thicker one. You can also finely mince the herbs and stir them into the yogurt instead of blending.
- Using the sauce as a marinade is possible, but it shines as a finishing drizzle where the fresh flavors remain bright.
- Keep the sauce refrigerated in an airtight container for 3–4 days.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.