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Prep time
5 minutes
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Cook time
5 minutes
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Makes
about 1 1/2 cups
Author Notes
This green sauce is great for fish—especially salmon. The fresh dill and oregano bring lots of herby, bright flavor, while the urfa biber adds subtle heat. Note: You can also use this as a salad dressing or dip for crudités. —Josh Cohen
Ingredients
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1 cup
Greek yogurt
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1/4 teaspoon
kosher salt
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Juice of 2 lemons
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1/4 cup
extra-virgin olive oil
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1
garlic clove
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1 teaspoon
urfa biber chile (or substitute 1/2 teaspoon chili powder)
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3/4 cup
dill, loosely packed
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1/3 cup
oregano leaves, loosely packed
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1
anchovy fillet (optional)
Directions
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Add all the ingredients to a high-powered blender, and blend until smooth. Taste the sauce. Adjust with more salt if you want (or more anchovy). Serve this sauce over fish, or use as a salad dressing or a dip for crudités. This sauce will last for a few days in the refrigerator.
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