From Dan Barber's kitchen · Blue Hill at Stone Barns, Pocantico Hills
blend · dressing
★ STARRED KITCHENBlue Hill Herb Yogurt Sauce
From an award-winning kitchen
Ratio
YOGURT 240LEMON JUICE 30OLIVE OIL 30
Ingredients
- YOGURT240 ml
- LEMON JUICE30 ml
- OLIVE OIL30 ml
- GARLIC5 g
- PARSLEY10 g
- MINT4 g
- SALT3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Farm-to-table chef of Blue Hill at Stone Barns (Pocantico Hills) and Blue Hill in New York; James Beard Best Chef: New York City with Michelin recognition. Seed-to-table research at Stone Barns Center.
Originally published as Blue Hill Herb Yogurt Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Dan Barber / farm vegetable sauces (published as “Blue Hill Herb Yogurt Sauce”). Full citation lives in Provenance.