Name: Cumin-Cilantro Yogurt Sauce
Total time: 20 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 shallot, minced; 1 garlic clove, minced; 1 teaspoon ground cumin; 1/8 teaspoon red pepper flakes; 1/2 cup plain whole-milk yogurt; 1/3 cup water; 1 teaspoon lime juice; 2 tablespoons chopped fresh cilantro

Why This Recipe Works

Looking for a sauce to accompany poached chicken and fish, we took inspiration from the yogurt-based sauces of Middle Eastern cooking. The rich texture and tangy flavor of the yogurt, mixed with a few spices, perfectly complemented the mild flavor and juicy, tender texture of poached fish and chicken.

Before You Begin

Mint may be substituted for the cilantro. This sauce is prone to curdling and thus does not reheat well; prepare it just before serving.

Instructions

Heat 1 tablespoon oil in small skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic, cumin, and pepper flakes and cook until fragrant, about 30 seconds. Remove from heat and whisk in yogurt, water, lime juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste and cover to keep warm. Stir in cilantro just before serving.