Herby Lemon Yogurt Sauce
A five-minute sauce that makes plain roasted vegetables and grilled chicken taste like a restaurant plate.
5 minutes About 1 cup
Sodium note
Plain yogurt contains naturally occurring sodium, typically an estimated 50 to 80 mg per half cup. Check your brand.
Ingredients
- 1 cup plain unsweetened yogurt
- 1 cup mixed soft herbs (parsley, dill, cilantro, chives)
- 1 garlic clove, grated
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- Black pepper to taste
Method
- 1
Blend everything until smooth and pale green, or finely chop the herbs and stir by hand for a chunkier sauce.
- 2
Taste and adjust with more lemon juice; acid stands in for salt here.
- 3
Keeps refrigerated for up to 4 days.
Nutrition (estimated, per serving)
- Calories
- 35
- Protein
- 3 g
- Carbs
- 2 g
- Fat
- 1 g
- Sodium
- 25 mg per 2 tablespoons
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use unsalted labneh or sour cream for a richer sauce.
- Any soft herb works: dill, mint, basil, cilantro or a mix.
- A dairy-free unsweetened coconut or cashew yogurt keeps this vegan.
Tips
- Thin with water for a dressing, or leave thick as a dip.
- Swap in mint and cumin for a Middle Eastern angle, or cilantro and lime for tacos.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
