Mint Sauce with Yogurt

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Sauce
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Wash the mint and pluck the leaves from the stems. Put this together with the olive oil in the food processor to chop it up until it has a consistency like paste (if necessary, a strainer works too). Make sure that the mixture is not too dry, otherwise add a little olive oil if necessary.
Season with salt and pepper and then stir in the yogurt until the sauce is evenly mixed with the paste. If you like it, you can also add a few drops of lemon.
The sauce tastes best when you chill it for 24 hours and let it steep. Then the aroma and taste develop much better.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.