Sauce blanche

This sauce, along with harissa paste, make up the indispensable duo of accompaniments to falafels or kebab in the Turkish sandwich stands and shops of Paris.  If you plan to serve with lamb, adding mint, lemon peel and tarragon makes a tasty variation.  Currently we are serving this sauce with our falafel salad at Cafe Presse (Summer 2013).



  • 2 cups yogurt (thick)
  • 1/2 cucumber (peeled and seeds removed)
  • 4 teaspoons white wine vinegar
  • 1/4 bunch cilantro (washed, patted dried and stems removed)
  • 1 Small sweet onion (peeled)
  • 6 cloves garlic (peeled and germ removed)
  • salt and black pepper


1. Shred the cucumber using the large holes on a box grater. Salt lightly then press in a colander with about a pound of weight for about 30 minutes to remove some of the water.
2. Finely chop the onion. Smash and finely mince the garlic. Chop the cilantro. Wring the cucumber to remove as much of the water as possible.
3. Mix the yogurt with the olive oil and the vinegar, stirring well. Add the cucumber, onion, garlic and cilantro. Mix well. Season to taste with salt and pepper. Taste. Correct the seasoning with salt, pepper and vinegar as needed.
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