Simple Yogurt Sauce

This & That
Written By Sally Uhlmann

Fresh. Simple. The perfect side sauce for many recipes, including my Zucchini Fritters. It can be made up to two days in advance.

Yogurt Sauce

1/4 teaspoon (1.25 milliliters) lemon zest, divided
1 teaspoon (5 milliliters) Italian parsley, finely minced
1/2 clove garlic, finely minced and divided
1/2 cup (170 grams) Greek yogurt, full-fat
1/2 lemon, juiced
pinch of salt

Directions

Mix the yogurt, 1/4 teaspoon (1.25 milliliters) lemon zest, half of the garlic, the lemon juice, minced parsley, and a pinch of salt together. Taste and adjust the seasoning if needed, then set aside until ready to use. Cover and refrigerate if made more than two hours in advance.

Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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Zucchini Fritters