Notes
As I mentioned in the course, one of the easiest hacks to quicker and more flavorful cooking at home is having some sauces and condiments ready to pair with different dishes. This yogurt sauce is one of my favorites— it’s super simple, easy to make, and pairs well with so many different things.
This sauce is really flexible and leaves a lot of room for customization. It works great with almost any fresh herbs, and you can play around with different combinations. You can include the garlic or omit it entirely, and you can also play around with other sources of acidity (I love using ramp vinegar instead of lemon).
This sauce is also a great way to learn about balancing fat, acidity, and salt. Try different combinations, taste as you go, and adjust with salt and lemon juice or vinegar until you get a flavor profile that feels balanced.
Ingredients
- 1 cup Greek yogurt
- juice of 1/2 lemon, plus zest from that lemon
- 1 clove of garlic, finely minced (I use a microplane for this)
- 1 big handful of finely chopped fresh herbs (any mix of parsley, cilantro, dill, and mint)
- salt
Process
Add all of the ingredients to a bowl, and mix together.
Taste and adjust as needed with more salt or lemon juice.
Enjoy!
