You’ll always find Greek yoghurt in my fridge and this sauce is a great example why.
With just a touch of salt, lemon juice, and olive oil yoghurt takes on it’s savoury alter ego, adding that creamy element to your dishes.
I like this swooped on a plate under grilled vegetables, served as part of a mediterranean grain bowl, alongside falafels or ground meats, or prepare and let strain in a wire strainer lined with cheesecloth over night to make it into a super thick and creamy yoghurt dip called labneh.
Yoghurt Sauce
1 cup plain Greek yoghurt (I like 2%, but 0% also works)
1 tbsp olive oil
1 tsp lemon juice
1/4 tsp kosher salt
*you can also add a minced clove of garlic if you like
Whisk together yoghurt, salt, olive oil, and lemon juice until smooth and well combined.