Blend ingredients thoroughly and completely using a whisk or wooden spoon.
Cover. Let the sauce stand at room temperature for 30 minutes if you plan on using the sauce right away. Otherwise, refrigerate for up to 5 days.Serve sauce with simply prepared proteins. It can also be used as a marinade with chicken and lamb, a dip, or a dressing for salads. Tip: The flavor of the garlic gets stronger as the sauce sits. Cut the garlic back to a single, large clove if you plan to store the sauce for longer than a day.Note: You may have to pour off or stir in any accumulated liquid (whey) when you pull it out of the fridge.
Video
Notes
I like the smooth and creamy taste of whole milk Greek yogurt in this recipe. If you choose to make it with non-fat yogurt, you might want to add a little sweetener to offset the sourness of the yogurt. Stevia, agave, honey, and good ol' cane sugar are all fine.
Credit: Jani H. Leuschel
Tahini-yogurt sauce: If you like the taste of hummus and sesame seeds, try this variation. Before blending the ingredients, add:
3 Tablespoons of tahini, i.e., sesame seed paste
Scant teaspoon of ground cumin
¼ teaspoon coriander
Sprinkle dukkah over the top.Dill-infused Greek yogurt sauce: This sauce is lovely on grilled fish. Omit the olive oil and black pepper. Before blending the ingredients, add:
Credit: Jani H. Leuschel
2 Tablespoons chopped dill (or 1 Tablespoon of dried)
1 teaspoon dried oregano
1 Tablespoon of mayonnaise
This sauce offers so many possibilities. Make it your own with your favorite spices!