Is there anything Yogurt Sauce doesn’t go with? In our opinion the answer is a resounding no, which is why we’ve labeled it a Foundational recipe. Use this Yogurt Sauce to create Ablama or Kibby Lebanieh, and other dishes. Whatever you do, just make sure that you use Bulgarian whole milk yogurt when creating your Yogurt Sauce. This style of yogurt contains additional cultures, which makes the flavor tangy and a bit on the sour side. It’s the closest thing you’ll find in stores to the top-shelf yogurt we compare every imitator against—the homemade Syrian version made by Stephen’s grandmother, Zakieh Cueter.
YOGURT SAUCE
Ingredients
- 1 quart plain whole milk yogurt, preferably Bulgarian yogurt
- 1 egg
- 1 TBL cornstarch
- 1 TBL warm water
- 1 ½ tsp salt
- ¼ tsp white pepper
Directions
Spoon yogurt into a 3- or 4-quart pan. Mix in egg using a whisk. In a separate dish, combine equal parts warm water and cornstarch. Mix into a slurry. Pour the cornstarch slurry into the yogurt mixture and whisk to combine.
Cook the mixture on medium-high heat, stirring constantly with a metal whisk to avoid scorching. When yogurt begins to bubble, add salt and white pepper. Continue to whisk until sauce has thickened enough to cover the back of a spoon. Remove from heat. Use immediately if needed, otherwise, allow the Yogurt Sauce to cool in the refrigerator and store for future use. It should be good for about 7 days.
Notes: Dannon whole milk plain yogurt can be substituted if Bulgarian yogurt is not readily available. Never use Greek yogurt or any yogurt product containing flavoring or sugar as a substitute. Stop by The Pantry for more information.
