Yoghurt Garlic Sauce

Category: Recipes


150 g white cheese
200 g plain yoghurt
3/4 wedges pasteurized cheese
The juice of 1/3 lemon
1 tablespoon white wine
1 teaspoon mustard
2/3 cloves of garlic
2 small pickles + 1/3 cup of their brine
Salt (to taste)
½ bunch of dill
Pepper (to taste)


Put all the ingredients into a big bowl and purée until you get a thick sauce. If the mixture is too thick, you can dilute it with some water. The sauce combines perfectly with meatballs, fish, vegetables, and salads.



Petya Konstantinova

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