The dip the video calls “the right sauce” for a blooming onion — cool and tangy against all that fried crunch, and made in the time the onion takes to fry. A cup of Greek yogurt is seasoned with a teaspoon of dried Greek herbs, a teaspoon of mustard, half a teaspoon each of sugar and salt and a squeeze of lemon, then finished with a little finely grated red onion stirred through. Makes about a cup; serves 4.
Instructions
- 1
Spoon 1 cup of Greek yogurt into a bowl.
- 2
Add 1 tsp dried Greek herbs, ½ tsp sugar, ½ tsp salt, 1 tsp mustard and a squeeze of lemon juice.
- 3
Finely grate a little red onion straight into the bowl and stir everything together until smooth.
- 4
Serve cold alongside the blooming onion — or chill for 15 minutes for the flavours to settle.
Watch the video
Notes from our kitchen
This is deliberately a light, sharp dip rather than a mayo-based one: the acidity of the yogurt and lemon is what cuts through the fried coating. Grating the red onion instead of chopping it releases its juice into the yogurt, so the flavour spreads evenly and there are no raw chunks. The half-teaspoon of sugar does not make it sweet — it rounds off the sourness of the yogurt. Use thick Greek yogurt; thin yogurt slides off the petals. If your Greek herb mix has no salt, keep the half teaspoon; if it is a seasoned blend, taste before adding.
Variations
- Smoky version. Add ½ tsp smoked paprika and a dash of hot sauce for a closer match to a steakhouse bloom sauce.
- Garlic and dill. Swap the Greek herbs for a tablespoon of chopped fresh dill and a small grated garlic clove — a tzatziki-style dip that also suits fries and wings.
Frequently Asked Questions
Can I use plain yogurt instead of Greek?
Yes, but strain it through a coffee filter or cheesecloth for 30 minutes first, or the dip will be too thin to cling to the petals.
What are “Greek herbs”?
A dried Mediterranean blend — mostly oregano with thyme, basil and marjoram. Plain dried oregano works if you do not have a mix.
What else goes with this dip?
Onion rings, fries, fried chicken, raw vegetables and grilled meat — anything that wants something cool and tangy on the side.
How long does it keep?
Covered in the fridge, 3 days. The onion flavour gets stronger by the second day, so make it fresh if you prefer it mild.
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