Garlic Yoghurt Sauce

The great French chef Escoffier became famous for establishing five mother sauces to be used in his Victorian kitchens – Tomate, Béchamel, Velouté, Espagnole, and Hollandaise.

There are a number of mother sauces in Turkish cooking, too. One, made with yoghurt, is essentially a garnish, which takes seconds to make and transports the dullest boiled vegetable to Topkapi Palace. It’s good on pilafs, vegetables, salads (try it with raw grated beetroot), and lamb d