Chef's Table

Greek Yogurt Sauce for Gyro

This Greek Yogurt Sauce for Gyro is scented with parsley, mint, fennel fond, lemon, and garlic while being rich and creamy from Greek-style yogurt and White Miso Malt Vinegar Mayonnaise.

CuisineBeer Cuisine, Greek, Mediterranean
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionDairy, Fennel, Garlic, Herbs, Salad Dressing, Spread, yogurt
BreweryBeer Advocate
CompanyStraus Family creamery

Servings	Prep Time
1 1/4cup	5minute

Passive Time

1hour

Servings	Prep Time
1 1/4cup	5minute

Passive Time

1hour

Ingredients

3/4cup yogurt, Greek Style, whole milk, plainsuch as
1/4cup mayonnaise, White Miso Malt Vinegarrecipe HERE
1each garlic, clove, freshpeeled and minced
1teaspoon lemon, Meyer, zest
2tablespoon lemon, Meyer, juice
1tablespoon oil, olive, extra virgin,
1tablespoon parsley, Italian leafwashed, stems removed and minced
1tablespoon mint, leaves,washed, stems removed and minced
1tablespoon fennel, frond,minced
1/2teaspoon salt, kosher
1/2teaspoon peppercorns, blackfreshly cracked

Instructions

In a bowl, mix together the Greek yogurt along with White Miso Malt Vinegar Mayonnaise, garlic, olive oil, lemon juice, parsley, mint, fennel frond, salt and pepper. This sauce can be made in advance and will keep in the refrigerator for up to seven days.
Alternatively, to make a thicker sauce, strain the yogurt (any variety) before mixing in the other ingredients. Start by placing a fine mesh strainer over a bowl. Add the yogurt, cover with plastic wrap, and refrigerate for 1–6 hours. The longer it sits, the more whey will drip into the bowl, turning the slightly runny yogurt into a yogurt-like cheese.