This is the ultimate yogurt mint sauce recipe: refreshing, versatile, and incredibly easy to make.
This mint yogurt sauce is a culinary gem: creamy, tangy, and full of bright, fresh flavor. It works as a dip, a sauce, or a dressing — perfect with barbecued meats, curries, roasted vegetables, or raw vegetables. It pairs especially well with lamb chops, lamb koftas, chicken kebabs, or as a dressing for salads. Ready in about seven minutes.
This recipe was inspired by other favorite sauces and pairs beautifully with dishes like giant lamb burgers or salmon preparations. The combination of mint and yogurt is classic, while a little turmeric and lemon give the sauce an attractive color and a lift of flavor.
Why you will love this recipe
- Quick and easy: Prepared in about five to seven minutes with minimal prep.
- Healthy: Yogurt provides probiotics and protein; fresh mint, garlic, lemon, and turmeric contribute antioxidants and anti-inflammatory benefits.
- Very versatile: Use it with grilled meats, fish, roasted vegetables, or as a dip for crudités.
- A unique twist: Turmeric and lemon brighten the flavor and color, making this yogurt and mint sauce stand out.
Ingredients
- Greek yogurt: plain, unsweetened.
- Fresh mint leaves: finely chopped for best flavor.
- Garlic: minced or grated.
- Turmeric powder: for color and health benefits.
- Lemon juice: freshly squeezed.
- Lemon zest: optional but recommended.
- Salt: kosher, Celtic, or sea salt to taste.
- Black pepper: freshly ground; it also helps activate turmeric.
- Olive oil: optional, for a silkier texture and a finishing drizzle.
See the recipe card below for exact quantities and optional spices such as cumin and cayenne.
How to make yogurt and mint sauce
This sauce is extremely simple to prepare:
- Step 1 — Gather and wash your ingredients.
- Step 2 — Finely chop the mint, zest and juice the lemon, and mince the garlic.
- Step 3 — Combine yogurt, mint, garlic, turmeric, lemon juice, lemon zest (if using), salt, and black pepper in a bowl. Stir until smooth and evenly mixed.
- Step 4 — Let the sauce rest for at least 20–30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Step 1. Chop the washed fresh mint.
Step 2. Zest and juice half a lemon.
Step 3. Mince the garlic.
Step 4. Add everything to a bowl and mix.
Step 5. Stir until smooth.
Step 6. Serve with your chosen dish and enjoy.
Hint: Higher-fat yogurt makes a thicker, richer sauce. The recipe author used a 2% fat unsweetened yogurt for a balance of creaminess and lightness.
Substitutions
Yogurt
- Full-fat plain yogurt: Slightly thinner than strained Greek yogurt but very creamy.
- Dairy-free options: Unsweetened coconut, soy, or almond yogurt work well for a vegan version.
Mint
- Cilantro: Offers a fresh, citrusy brightness.
- Parsley or dill: Milder herb alternatives that won’t overwhelm the sauce.
- Dried mint: Use about 1 teaspoon if no fresh mint is available, though the flavor will be less vibrant.
Garlic and spice alternatives
- Garlic powder: Use ¼ teaspoon if fresh garlic isn’t available.
- Shallot or red onion: Adds a subtle sweetness when finely minced.
- Ginger: Fresh or ground ginger adds warmth and complexity if you want a different flavor profile.
- Turmeric alternatives: Curry powder or paprika can provide color and warmth.
- Lemon alternatives: Lime juice or a splash of apple cider vinegar can supply acidity.
- Olive oil: Swap for avocado oil or omit for fewer calories.
Variations and serving suggestions
- Cucumber mint sauce: Add grated cucumber and a little salt for a tzatziki-like version.
- Spiced yogurt sauce: Add coriander powder or a pinch of cumin for more depth.
- Vegan version: Use unsweetened plant-based yogurt.
Optional additions: A small drizzle of honey or maple syrup can balance tanginess; dill or cilantro brighten the herb profile; grated cucumber adds refreshing texture.
How to store yogurt and mint sauce
Keep refrigerated in an airtight container for up to five days.
Can I freeze it?
Freezing is not recommended. Yogurt-based sauces tend to separate and become grainy after freezing and thawing, especially if they are low-fat.
Tips
Lower-fat yogurts will produce a runnier sauce. Fat-free yogurts often include stabilizers or added carbohydrates, so check labels if you’re aiming for low-carb or specific nutritional targets. For thicker texture, use strained Greek yogurt or let the sauce sit in the fridge to thicken slightly.
Recipe FAQs
Yes. The sauce develops more flavor after a few hours in the refrigerator.
Yes. Add cilantro, lime juice, green chilies, cumin, and a touch of sugar to create a tangy, spiced accompaniment.
Fresh spearmint is ideal for its mild, sweet flavor that complements yogurt without overpowering it.
Tzatziki typically includes grated cucumber and often dill; this recipe focuses on mint and lemon for a simpler, brighter sauce.
Use higher-fat Greek yogurt or strain your yogurt. Small amounts of almond flour or grated hard cheese can also help absorb excess moisture.
Other sauce recipes you may like to try
Here are a few complementary sauces and dips to explore for variety in your meals:
Roasted Red Bell Pepper Sauce-
Sour Cream Sauce (Ready in 10 minutes)
-
Hollandaise Sauce – Easiest Homemade Recipe
-
Homemade Pizza Sauce From Scratch – Ready in 5 Min
Yogurt mint sauce goes well with
Some favorite pairings include lamb biryani, a giant lamb burger, spicy lamb koftas, and a healthy lamb curry. It also lifts simple grilled chicken, fish, or roasted vegetables.
Other recipes you could use mint in
- Almond flour cake with apricot, coconut and mint
- Homemade burgers with mint and cumin yogurt sauce
- Roasted red bell pepper sauce
- Easy roasted pepper salad
- Creamy cucumber, fennel & yogurt dip
- Potato, cucumber and garlic salad
- Semolina, ricotta cheese and coconut cake
Did you love this yogurt with mint sauce recipe?
If you try it, bookmark the recipe and share your feedback. Ratings and comments are always appreciated. Enjoy experimenting with variations to match your favorite dishes.
Yogurt Mint Sauce
Equipment
- 1 bowl
- 1 chopping board
- 1 knife
- 1 wooden spoon
- Garlic mincer (optional)
- Lemon juicer (optional)
Ingredients
- 1 cup Greek yogurt (about 7 fl oz). The author used 2% fat yogurt.
- 2 tablespoons fresh mint leaves, finely chopped
- 2 small garlic cloves, grated or minced
- ½ teaspoon turmeric powder (organic recommended)
- 1 tablespoon lemon juice, freshly squeezed
- ⅙ teaspoon Celtic, kosher, or pink Himalayan salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (optional)
- 1 tablespoon extra virgin olive oil (optional)
- ¼ teaspoon cumin powder (optional)
- Pinch of cayenne pepper (optional)
Instructions
- Wash the mint and lemon. Peel the garlic and have a bowl ready.
- Zest and juice half a lemon. Finely chop the mint and mince the garlic.
- Combine the yogurt, mint, garlic, turmeric, lemon juice, salt, black pepper, and any optional ingredients in a bowl. Stir to combine.
- Cover and refrigerate for at least 20–30 minutes to let the flavors blend. Serve chilled or at room temperature.
Notes
Allowing the sauce to rest for 30 minutes improves flavor integration. If you add optional olive oil, nutrition values will change slightly, increasing calories and fat.
Nutrition
Calories: 15 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 0.1 g | Sodium: 46 mg
Note: Nutrition values above exclude optional ingredients. If olive oil is added, approximate values become: Calories 26 kcal and Fat 2 g per serving.