Caraway-Yogurt Sauce for Vegetables Recipe

Daniel Gritzer
Caraway-Yogurt Sauce for Vegetables Recipe
*
  • Yield:Makes about 1/2 cup, serving 4
  • Active time:3 minutes
  • Total time:3 minutes

[Photograph: Vicky Wasik]

This is a bright, herbal caraway-yogurt sauce that works great with grilled or pan-roasted vegetables.

Why It Works

A three-minute sauce to boost your vegetables. Read the Whole Story
  • Blooming the caraway and thyme in olive oil before mixing them into the yogurt develops their flavors.

Ingredients

  • 1 tablespoon (15ml) extra-virgin olive oil
  • 1/2 teaspoon coarsely ground caraway seed (see note above)
  • 1/2 teaspoon minced fresh thyme leaves
  • 1/2 cup (120ml) full-fat plain yogurt
  • Large pinch fresh lemon zest, from about 1/4 lemon
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Heat oil in a medium skillet over medium-high heat until shimmering. Add caraway and cook, stirring, until seeds sputter and smell toasty, about 30 seconds. Immediately add thyme and cook, stirring, until fragrant, about 30 seconds longer. Pour oil into a medium bowl and add yogurt. Stir in lemon zest and season with salt and pepper. Serve immediately or chill in the refrigerator before serving.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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