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).

Makes 1 cup.

Prep Time5

Total Time5

Course: Sauce

Cuisine: Mediterranean, Middle Eastern

Keyword: lemon yogurt sauce, Yogurt sauce

Servings: cup

Calories: 277cal

Author: Nagi

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.
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)

Cups - Metric

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!)

Notes

Keeps 3 days in the fridge - it's even better on day 2 when the flavours have mellowed!

Nutrition for whole batch.

Nutrition