Lemony Yoghurt Sauce
January 15, 2014 | Serves 2
- 1 Cup of Greek Yoghurt (240g)
- Juice of 2 Lemons, Zest of 1
- 2 Tablespoons of Olive Oil
- 2 Cloves of Garlic, Minced
- Coarse Salt & Pepper
This recipe couldn’t be easier and is extremely versatile. I use it literally all the time, as a dipping sauce, as a condiment in sandwiches and also as a marinade for chicken or fish. It’s simple and creamy and adds a little citrus zing to any dish!
Add the greek yoghurt to a bowl and then pour in the lemon juice and zest, mixing them to combine.
Then add in the olive oil, garlic and the salt and pepper and mix it all together.