What is Low Fat Herb Yogurt Sauce?
Low-fat herb yogurt sauce is a tangy and flavorful condiment made by combining yogurt with herbs, spices, and other seasonings. While the specific origin of this type of sauce is not well-documented, yogurt-based sauces have been a part of various culinary traditions around the world for centuries.
What does Low Fat Herb Yogurt Sauce Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.
Ingredients
Low fat yogurt is a cow's milk based dairy product. It is made from low fat milk or part skim and quick fermentation using healthy bacteria from yogurt culture. Low fat yogurt contains between 0.5 and 2 percent of milk fat. The milk thickens and the the color is white or cream, with a texture that is smooth and moist, like pudding, minus a gelatin quality and thinner. The flavor is milky and mildly tart. Yogurt is usually eaten with a spoon.
The onion is a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. Shallots are small and mild onions. Vidalias are sweet, while red onions are strong and sharp. The onion is usually round and has a thin dry skin around its juicy layers. This skin depends in the color of the onion, as does the flesh. The flesh, or body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Oregano is an herb in the mint family and grows on thin and delicate stalks that produce tiny oblong leaves with tapered ends. These leaves are less than half an inch in length. Oregano has a mildly fuzzy texture and is thin and delicate. The green herb has a sharp and peppery flavor that is pungent, slightly bitter, green and a bit minty. When eaten, raw oregano creates a stringent feeling in the mouth. This herb is used in many cuisines and can be found frequently in Italian dishes, such as tomato sauce.
Dried basil is an aromatic herb. Fresh green basil leaves are dried and often ground into tiny flakes. Dried basil can be used year round, as this herb only grows in the warm months of the year. The dried herb is a muted green color, with an herbal, spicy and green zesty flavor. It can be added as a seasoning to salad dressings and a variety of savory dishes.
Rosemary is a woody herb and grows on a plant that looks like a small bush. The dense stalks are reminiscent of a Christmas tree, with the many skinny rosemary leaves situated much like fir needles. However, rosemary is a soft leaf and has a very strong aromatic smell. This smell is sharp, yet pleasing and refreshingly green. Dried rosemary smells similar and is dried using air or mild heat. The leaves remain fairly intact and are added to potatoes and meat. The flavor has a quality that could be considered distantly like mint, but sharper and with a hint of bitterness.
