Creamy Lemon-Caper Greek Yogurt Sauce
Great with grilled meats, chicken and fish.
-
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
-
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
This sauce is great with barbecued meats, especially ribs and lamb chops.