Sastojci (oko 300 g sosa / 4–6 porcija): za bazu: 200 g grčkog jogurta (10% m.m.) ili 200 g biljnog jogurta (sojin jogurt ili kokosov jogurt, nezaslađen) ili 200-220 g veganskog jogurta sa probiotikom, 50 g majoneza ili vegan majoneza; dodaci: 2 čena belog luka (oko 6–8 g), sitno izgnječena, 15 ml sveže ceđenog limunovog soka (1 supena kašika), 10 ml maslinovog ulja, (2 ravne kašičice), 3 g soli (½ ravne kašičice), 0,5 g mlevenog crnog bibera (prstohvat).
Priprema:
1. U srednjoj činiji pomešaj jogurt i majonez dok ne dobiješ potpuno glatku, ujednačenu smesu.
2. Dodaj izgnječeni beli luk i dobro umešaj kako bi se ravnomerno rasporedio.
3. Umešaj limunov sok, zatim maslinovo ulje.
4. Začini solju i biberom, pa ponovo promešaj.
5. Pokrij činiju i ostavi sos u frižideru najmanje 30 minuta pre upotrebe, kako bi se ukusi povezali.
Saveti za teksturu i ukus:
1. Za blaži ukus belog luka, koristi 1 čen ili kratko proprži beli luk na suvom tiganju (10–15 sekundi) pre dodavanja.
2. Za ređi sos, dodaj 1–2 kašike vode ili jogurta.
3. Za izraženiju svežinu, može se dodati malo rendane limunove kore (ne više od 0,5 g).
Upotreba:
- Sendviči i rolnice sa piletinom ili ćuretinom
- Tofu i pečeno povrće
- Slane palačinke, tortilje i falafel
- Kao sos uz pečeni krompir ili grilovano povrće
Opis
Ovaj sos je blago kiseo, kremast i aromatičan, sa balansiranom jačinom belog luka. Pogodan je kao univerzalni dodatak jelima – dovoljno je lagan za svakodnevnu upotrebu, a istovremeno dovoljno bogat da zameni teže industrijske soseve. Može se pripremiti u klasičnoj ili biljnoj varijanti, bez gubitka teksture i ukusa.
Nutritivne vrednosti (po porciji, 50 g – okvirno)
Energija: ~95 kcal
Proteini: 3,5 g
Masti: 8 g
od toga zasićene: ~1,8 g
Ugljeni hidrati: 2,5 g
od toga šećeri: ~1,8 g
Vlakna: 0 g
So: ~0,5 g
(Vrednosti zavise od izbora jogurta i majoneza.)
Zdravstvene napomene:
- Beli luk doprinosi antibakterijskim i anti-inflamatornim svojstvima sosa.
- Jogurt obezbeđuje proteine i, kod mlečne varijante, korisne probiotske kulture.
- Umerena količina masnoće pomaže bolju apsorpciju vitamina rastvorljivih u mastima iz obroka.
Ingredients (about 300 g of sauce / 4–6 servings): for the base: 200 g of Greek yogurt (10% m.m.) or 200 g of plant-based yogurt (soy yogurt or coconut yogurt, unsweetened) or 200-220 g of vegan yogurt with probiotics, 50 g of mayonnaise or vegan mayonnaise; additions: 2 cloves of garlic (about 6–8 g), finely crushed, 15 ml of freshly squeezed lemon juice (1 tablespoon), 10 ml of olive oil (2 level teaspoons), 3 g of salt (½ level teaspoon), 0.5 g of ground black pepper (pinch).
Preparation:
1. In a medium bowl, mix yogurt and mayonnaise until you get a completely smooth, even mixture.
2. Add the crushed garlic and mix well so that it is evenly distributed.
3. Stir in lemon juice, then olive oil.
4. Season with salt and pepper, then stir again.
5. Cover the bowl and leave the sauce in the fridge for at least 30 minutes before use, so that the flavors combine.
Tips for texture and taste:
1. For a milder taste of garlic, use 1 clove or briefly fry the garlic in a dry pan (10-15 seconds) before adding.
2. For a thinner sauce, add 1-2 tablespoons of water or yogurt.
3. For a more pronounced freshness, you can add a little grated lemon peel (no more than 0.5 g).
Uses:
- Chicken or turkey sandwiches and rolls
- Tofu and roasted vegetables
- Savory pancakes, tortillas and falafel
- As a sauce for baked potatoes or grilled vegetables
Description
This sauce is slightly sour, creamy and aromatic, with a balanced strength of garlic. It is suitable as a universal side dish - it is light enough for everyday use, and at the same time rich enough to replace heavier industrial sauces. It can be prepared in a classic or plant-based version, without losing texture and taste.
Nutritional values (per portion, 50 g - approximate)
Energy: ~95 kcal
Proteins: 3.5 g
Fats: 8 g
of which saturated: ~1.8 g
Carbohydrates: 2.5 g
of which sugars: ~1.8 g
Fiber: 0 g
Salt: ~0.5 g
(The values depend on the choice of yogurt and mayonnaise.)
Health notes:
- Garlic contributes to the antibacterial and anti-inflammatory properties of the sauce.
- Yogurt provides protein and, in the case of the milk variant, useful probiotic cultures.
- A moderate amount of fat helps better absorb fat-soluble vitamins from meals.
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