Lemon Yogurt Sauce

This tangy, bright lemon yogurt sauce takes just five minutes to make. If you can mix two things together, you can make this easy sauce. It has a creamy, cool texture and pops of acidity from the lemon. Serve it with meat, fish, rice and grains, or vegetables.

1 cup full fat plain Greek yogurt
1 tsp. lemon zest, freshly grated
1½ Tbsp. lemon juice, freshly squeezed
½ tsp. sea salt
¼ tsp. black pepper, freshly ground

Combine Greek yogurt, lemon zest, lemon juice, salt and pepper in a small bowl and whisk well until combined.

Adjust seasonings to taste.

This lemon yogurt sauce is best served immediately. Store in an airtight container in the fridge for up to 7 days.

Makes 1 cup.

Cook's Notes:

• Always zest the lemon before you juice it.
• Some separation will naturally occur while stored in the fridge, stir to combine before serving.
• Look for the single-serving cups of Greek yogurt at the grocery store. There's usually enough room at the top of the container that you can mix everything in it without having to wash another bowl.
• To create a thinner sauce, add more lemon juice. For more intense lemon flavour, add more lemon zest.