Lemon Herb Yogurt Sauce

This lemon herb yogurt sauce is cool, tangy and fresh. Greek yogurt is whisked with lemon juice and zest, garlic, olive oil and parsley, and that’s the whole recipe.

It’s a lighter, less expensive stand-in for bottled creamy dressings and dips, and one tub of yogurt makes several batches. There’s no cooking at all.

Spoon it over chicken or fish, drizzle it on grain bowls or use it as a dip for vegetables.

Ingredients and Swaps

• Greek yogurt: Plain, whole-milk yogurt is the creamiest. Low-fat works. Regular yogurt makes a thinner sauce.
• Lemon: Both juice and zest. Zest the lemon before you cut it.
• Herbs: Parsley is the base. Dill, mint, chives and cilantro are all good. Use 2 teaspoons of dried herbs if you don’t have fresh.
• Garlic: One small clove, finely minced or grated. Raw garlic is strong.
• Olive oil: Rounds out the tang.

Tips for the Best Yogurt Sauce

• Let it rest. Fifteen minutes in the fridge mellows the garlic and lets the herbs flavor the yogurt.
• Adjust the thickness. Leave it thick for dipping. Whisk in water a teaspoon at a time for drizzling.
• Salt to taste. A good pinch of salt brings out the lemon.

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Lemon Herb Yogurt Sauce

A bright, creamy sauce made with Greek yogurt, lemon, and fresh herbs. Perfect for chicken, fish, or vegetables.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Course: Sauce

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

  

• 1 cup plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic minced
• 2 tablespoons fresh parsley chopped
• Salt and pepper to taste

Method

 

1. Add all ingredients to a bowl.
2. Whisk until smooth and well combined.
3. Taste and adjust seasoning as needed.
4. Chill for 15 minutes before serving if time allows.

Notes

• Add dill or mint for a Mediterranean twist.
• Thin with water for drizzling consistency.
• Use as a marinade for chicken.

Ways to Use It

• Over Juicy Baked Chicken Breasts, grilled chicken or salmon.
• As a dip for raw vegetables, pita or Oven-Baked Fries.
• Drizzled on Easy Roasted Vegetables or grain bowls.
• As a spread for wraps and sandwiches in place of mayo.
• As a marinade for chicken. The yogurt helps tenderize the meat.

Storage

• Refrigerate in a sealed container for up to 5 days.
• Stir before using. A little liquid may separate, which is normal.
• Don’t freeze. Yogurt turns grainy when thawed.

Yogurt Sauce Questions

Can I make it dairy-free?

Yes. Use an unsweetened plain plant-based yogurt.

Is this the same as tzatziki?

It’s similar. Tzatziki also has grated cucumber. Add ½ cup of grated, squeezed-dry cucumber and some dill to turn this into one.