Food & Cooking Recipes Quick & Easy Recipes Minty Yogurt Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 5 mins Total Time: 5 mins Yield: Makes 2 1/2 cups Use this lively condiment as a dip, or thin it slightly with water to make a salad dressing. It complements all kinds of roasted and fresh vegetables, such as our Roasted Carrots and Parsnips and Lemon-Pepper Green Beans. Ingredients 2 cups whole-milk yogurt (not Greek) ⅓ cup extra-virgin olive oil ½ cup packed finely chopped fresh mint leaves ½ teaspoon grated lemon zest, plus 1 tablespoon fresh juice Kosher salt and freshly ground pepper Directions Mix together all ingredients. Sauce can be refrigerated in an airtight container up to 1 day. If making ahead of time, keep mint separate, then chop and add just before serving. Rate it Print