Lemon-Yogurt Sauce
By America's Test KitchenPublished on November 5, 2019
Time
10 minutes, plus 30 minutes resting
Yield
Makes about 1 cup
Ingredients
1 cup organic plain 2 percent Greek yogurt 1 teaspoon grated lemon zest plus 2 tablespoons juice1 garlic clove, mincedSalt and pepper
Instructions
- Whisk yogurt, lemon zest and juice, and garlic together in bowl until combined. Let sit until flavors meld, about 30 minutes. Season with salt and pepper to taste and serve. (Sauce can be refrigerated for up to 4 days.)
Time
10 minutes, plus 30 minutes restingYield
Makes about 1 cupIngredients
1 cup organic plain 2 percent Greek yogurt
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 garlic clove, minced
Salt and pepper
Ingredients
1 cup organic plain 2 percent Greek yogurt
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 garlic clove, minced
Salt and pepper
Ingredients
1 cup organic plain 2 percent Greek yogurt
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 garlic clove, minced
Salt and pepper
Why This Recipe Works
This creamy sauce adds bright tang to savory dishes such as our Mushroom and Artichoke Hash with Parmesan Croutons.
Instructions
- Whisk yogurt, lemon zest and juice, and garlic together in bowl until combined. Let sit until flavors meld, about 30 minutes. Season with salt and pepper to taste and serve. (Sauce can be refrigerated for up to 4 days.)
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