Clumpy yogurt conundrum
I made a delicious yogurt/cream/mint/garlic sauce the other day but the presentation was less than becoming. I simply roasted some garlic and mixed the rest of the ingredients together. I used very little cream because I didn't want the yogurt to get runny (or be too fattening). what's a good trick to make a velvety smooth yogurt based dip?
Best Answer
You want the garlic flavor but not the chunks of garlic?
You can crush your garlic and let it sit in a couple tablespoons of warm olive oil for a while. Remove the garlic and whisk the now-flavored oil into your sauce. Besides adding the garlic flavor, the oil will also make your sauce develop a beautiful, glossy sheen.
Personally, when I make similar sauces, I just crush my garlic and mince it fine. There are very small chunks in the sauce but they are impossible to see and only rarely felt on the tongue. I don't find it objectionable.
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Answer 2
The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.
If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.
The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.
I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too.
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