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Creamy Lemon-Caper Greek Yogurt Sauce

5 from 1 vote

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Great with grilled meats, chicken and fish.

5 from 1 vote

Creamy Lemon-Caper Greek Yogurt Sauce

By Diane Kochilas

Prep Time 5

Cook Time 20

Main Ingredient, Recipes, Sauces & Dips

Prep Time 5

Cook Time 20

Main Ingredient, Recipes, Sauces & Dips

Ingredients

1 tbsp extra virgin Greek olive oil
4 spring onions or scallions chopped
3 garlic cloves finely chopped
2 tsp whole grain flour
1/3 cup dry white wine
1 cup chicken or vegetable stock
2 tsp grainy Dijon mustard
1 pinch cayenne pepper
¼ cup Greek yogurt or 2 tbsp. heavy cream
2 tsp fresh strained lemon juice
2 tsp capers rinsed, strained and chopped

Instructions

Heat 1 tbsp olive oil in a frying pan and sauté the spring onions and garlic for 6-7 minutes until soft. Sprinkle with flour. Cook for 2 more minutes stirring constantly. Add the wine. When it evaporates, add the chicken stock. Simmer until slightly thick for 6-7 minutes. Add the mustard and cayenne pepper and stir. Add the yogurt or cream and heat well. Stir in the lemon juice and capers. Great with

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This sauce is great with barbecued meats, especially ribs and lamb chops.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Creamy Lemon-Caper Greek Yogurt Sauce