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Thick and creamy, tangy and bright, this easy Yogurt Sauce hits all the right notes. It’s delicious on roasted vegetables, with meats, or slathered on your favorite flatbread.
Yogurt Sauce is the perfect complement to so many dishes: roast pork, chicken, and beef, roasted vegetables of all kinds (especially potatoes), and even on grain bowls and salads.
It’s a great way to add flavor, texture, and creaminess in 5 minutes or less. You just can’t go wrong with a good yogurt sauce recipe in your back pocket.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Whole milk yogurt: For a thicker sauce, strain the yogurt over cheesecloth or a coffee filter overnight. If you don’t like the taste of yogurt, you can substitute sour cream.
- Dill: I recommend fresh dill if at all possible rather than dried.
Instructions
- In a small bowl, whisk together the yogurt, olive oil, lemon juice, dill, garlic, and salt and chili flakes to taste (I like ¼ teaspoon salt and pinch red chili flakes). Cover and refrigerate until serving time.
Recipe tips and variations
- Yield: This recipe makes about 1 cup of yogurt sauce, enough for 4 (¼ cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- More flavors: Get creative with your yogurt sauce! Try lemon pepper seasoning, za’atar, or Greek seasoning.
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Yogurt Sauce
Ingredients
- 3/4 cup whole milk yogurt (see note 1)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 tablespoon minced fresh dill (see note 2)
- 1 clove garlic zested on a microplane grater
- salt to taste
- Dried chili flakes to taste
Instructions
- In a small bowl, whisk together the yogurt, olive oil, lemon juice, dill, garlic, and salt and chili flakes to taste (I like ¼ teaspoon salt and pinch red chili flakes). Cover and refrigerate until serving time.
Notes
- Whole milk yogurt: For a thicker sauce, strain the yogurt over cheesecloth or a coffee filter overnight. If you don’t like the taste of yogurt, you can substitute sour cream.
- Dill: I recommend fresh dill if at all possible rather than dried.
- Yield: This recipe makes about 1 cup of yogurt sauce, enough for 4 (¼ cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
