Lemon Yogurt Sauce

5 from 8 votes

Lemon Yogurt Sauce is a zesty citrus sauce with serious tang! This is quick and easy sauce pairs well with chicken.

Prep Time1

Cook Time0

Total Time5

Course: sauce

Cuisine: Australian

Keyword: lemon yogurt sauce

Servings:

Calories: 16kcal

Blitz: add garlic cloves to the food processor and blitz for 2-3 seconds (till minced). Note 1
Lemon zest: use a chopping board and handheld grater to zest the lemon skin. Note 2
Combine: remove the lid of the food processor, add Greek Yogurt, salt, pepper, lemon zest, replace lid and blitz for 2-3 seconds to combine.
Add lemon juice: remove the lid of the food processor, squeeze the lemon half 2-3 times, remove any pips that drop in using a spoon, place the lid back on and blitz to combine.
Taste: then add more lemon juice as desired. Note 3
Portion: recipe makes 1 cup of sauce and will keep in the fridge (sealed airtight container) for 7 days.

Note 1 Garlic: I am very specific about doing the garlic in the food processor (mincing it as the 1st step). This is because if you added all ingredients at the same time and tried to blitz, the thick texture of the yogurt would prevent the blades from mincing the garlic and you would end up with a volume of the yogurt with 3 whole raw solid garlic cloves in it. So do follow this step as is, to ensure the recipe 'works' for you.
Note 2 Lemon zest: We zest the full lemon (and use all that skin). You can use a microplane zester or a box grater.
Note 3 Lemon juice: we only use 2-3 squeezes of the fresh lemon juice. It would be far too tart to add more lemon juice. However, taste after adding the juice (and blitzing to combine) and squeeze in more juice if you like!