Sage and Pine Nut Yoghurt Sauce
- Prep Time:
- Cooking Time:
- Serves: 6
This tangy sauce brings the flavors of the Mediterranean to a non-traditional dish, creating a healthier and lighter alternative to traditional potato latkes and sour cream. (Find the recipe for Zuchinni Latkes here.)
- Part of Meal: Appetizer
- Food Type: Dairy
- Service Temp: Cold
- Holiday: Chanuka
- Special Diet: Vegetarian
- Kosher Hostess Tip:
To make this recipe pareve, substitute soy yoghurt for labeneh or Greek yoghurt, and substitue Earth Balance buttery sticks (or margarine) for the butter.
- 1-3/4 cup(s) labneh (thick Middle Eastern yogurt cheese) OR two 7-ounce containers plain Greek yoghurt. There are also a number of kosher soy yoghurt alternatives that would be delicious if you want to make this pareve.
- 3 tablespoon(s) butter or Earth Balance (which is a healthy and excellent pareve substitute)
- 1/4 cup(s) pine nuts
- 2 tablespoon(s) finely chopped fresh sage
- salt
- pepper
Yoghurt Sauce Preparation:
1. Place labneh or yoghurt in medium-sized bowl.
2. Melt butter in heavy medium skillet over medium heat.
3. Add pine nuts and sage; sprinkle with salt and pepper.
4. Stir until nuts and butter turn brown, about 4 minutes, then set aside and let cool.
5. Stir butter mixture into labneh or yoghurt.
6. Season sauce to taste with salt and pepper.
7. Cover and chill.
8. Serve with warm Zucchini Latkes (or any other latke, for that matter)
Chef Shaya Klechevsky is a personal chef and owner of At Your Palate. Shaya loves to create healthy, kosher, gourmet meals for (and with) people who are passionate about food. Learn more about Shaya and discover his blog at atyourpalate.com.