Who doesn't love Georgian dolma made from grape leaves, juicy minced lamb, rice and sautéed vegetables? And if it is still served with sauce, then no one will refuse such a dish. Step-by-step recipe with a photo of white dolma sauce. Video recipe.
Dolma is an oriental savory appetizer in grape leaves. This dish is similar to our cabbage rolls, only cabbage leaves serve as a wrapper for them, and the size is much larger than dolma. Classic serving of dolma with a fresh white sauce, which is most often prepared on the basis of fermented milk products. But you can make sauce for dolma not only from them. There are many recipes and each one is good in its own way. Today I will share the recipe for one of the popular version of the dolma sauce recipe. It is based on natural yoghurt without additives, mayonnaise, garlic and herbs. It is enough to pour dolma with such a sauce, as the dish will immediately acquire freshness and will better reveal the new exquisite taste of the food. It is customary to serve the sauce separately in a separate container, so that each eater can independently adjust its amount. Despite the fact that the recipe for dolma sauce is very simple, it also has some cooking secrets, which, of course, are not many, but it is better to know them.
- When choosing the base for the sauce, remember that it should be light, so choose foods with a low fat content.
- It is also important that the food is fresh and not too acidic.
- Freshness is given to the sauce with lemon juice or zest, mint leaves, green onions … In some recipes, grated cucumber on a fine grater gives freshness.
- The addition of fresh spicy herbs will not spoil the dolma sauce.
- There are sauce recipes that include raw eggs. Then you need to cook it in a water bath or over very low heat. Otherwise, the eggs will curl and the sauce will be thick.
Considering these recommendations, any housewife, even an inexperienced one, will make a delicious dolma sauce.
- Caloric content per 100 g - 259 kcal.
- Servings - 350
- Cooking time - 10 minutes
Ingredients:
- Natural yoghurt without additives - 200 ml
- Dill - bunch
- Low fat mayonnaise - 150 ml (I have 30% fat)
- Salt to taste
- Cilantro - bunch
- Garlic - 2 cloves
- Green onions - several branches (I have frozen)
Step by step preparation of white dolma sauce, recipe with photo:
1. Combine yoghurt with mayonnaise in a deep bowl.
2. Peel the garlic, wash and pass through a press or finely chop with a sharp knife. Send it to the sauce. Add some salt as well.
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3. Add washed, dried and chopped herbs to food. If you use it frozen, then it is not necessary to defrost it. Put it in the sauce, it will melt in it. Stir the sauce well and refrigerate for 1 hour before serving. It is worth noting that such a white dolma sauce can be stored in the refrigerator for up to a week in a glass container and a tightly closed lid.
See also the video recipe on how to make dolma sauce.
