Lemon Yogurt Sauce
A great creamy sauce that's super quick to make and goes with "everything" from beef skewers to roasted vegetables, Gyros wraps to broccoli fritters. I even use it on tacos! It's bright, lemony, slightly garlicky and creamy, without the greasiness of mayo. I love that it works with all sorts of cuisines, though it's especially great with Middle Eastern and Mediterranean flavours.On the odd occasion I don't have a fresh lemon, I'll use 1/2 tbsp apple cider vinegar or rice vinegar (the touch of extra tang really works in this sauce), or just substitute with more olive oil (for a smidge extra richness).
Ingredients
- 1 cup plain yogurt preferably full-fat (I use Greek-style, greek or regular plain works)
- 1/4 tsp finely grated garlic 1/2 clove (preferably use microplane, else garlic crusher) – note, caution with amount of garlic used! A little goes a long way.
- 3 Tbsp honey
- 1 tbsp lemon juice sub half the amount with apple cider vinegar, or other clear vinegar
- 1 tbsp extra-virgin olive oil plus more to thin if desired
- 1/4 tsp cooking salt/kosher salt halve for fine table salt, +50% for flakes
- Pinch black or white pepper optional
- Extra water or olive oil to thin if needed (use with caution, taste and add extra salt if needed)
Instructions
- Mix the ingredients in a bowl and set aside for at least 20 minutes to let the flavours meld.
- Loosen – If you want to thin it slightly (for drizzling) add water or olive oil 1 tablespoon at a time, taste and add more salt if needed. Use for dipping, drizzling, dolloping, smearing (see in post for so many ideas!)