Cilantro-lime sauce

Looking for a creamy yet light sauce for things like fish tacos or chicken or any veggie dish? Look no more! This is a wonderful and very easy sauce that is a great companion to a wide range of dishes!


Assemble your ingredients: 1 cup of mayonnaise; 1 cup of plain yogurt (I used Greek-style yogurt); 1 cup of packed (washed) cilantro leaves; 1 tablespoon of olive oil (not shown); 2 tablespoons of lime juice; and salt to taste.


Juice the limes. You’ll need at least 2 tablespoons of fresh juice.


If you are so inclined, add a spritz of Tequila (optional), since lime, cilantro, and tequila kind of go together.


Put all the ingredients into a food processor and process until smooth, about 30 to 60 seconds.


Chill and serve over whatever you’d like to serve it with! Tonight, I made a basmati rice pilaf (made with about a tablespoon of fresh lime juice, ground fenugreek seed, and garam masala) that served as a bed for planked, broiled salmon, then drizzled with the cilantro-lime sauce.


We also served this with a 2014 King Family Viognier from the Monticello AVA, an absolutely lovely expression of Virginia Viognier, with a light stone fruit bouquet and fresh light finish. Great combination!



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