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Yogurt herb sauce with title reading 5-Minute Greek Yogurt Herb Sauce Recipe
Good Fork Daily Editorial Kitchen

5-Minute Greek Yogurt Herb Sauce Recipe

A thick, creamy lemon-garlic Greek yogurt sauce with dill, parsley and scallion for dipping, spreading or drizzling.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: American, Mediterranean-Inspired
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup plain whole-milk Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest finely grated
  • 1 small clove garlic finely grated
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons flat-leaf parsley finely chopped
  • 1 scallion very thinly sliced
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 to 3 teaspoons cold water only as needed

Equipment

  • Medium mixing bowl
  • Whisk
  • Microplane
  • Sharp chef's knife
  • Measuring spoons

Method
 

  1. Finely grate garlic into a medium bowl, add lemon juice and let stand 2 minutes while chopping the herbs.
  2. Add Greek yogurt, lemon zest, Dijon, salt and pepper. Whisk until smooth with no mustard streaks.
  3. Drizzle in olive oil while whisking and continue until the sauce looks glossy and uniform.
  4. Stir in dill, parsley and scallion without blending them into the yogurt.
  5. Taste with the food you plan to serve. Adjust salt first; add a little oil if the yogurt tastes sharply sour.
  6. For dipping, leave thick. For drizzling, whisk in cold water 1 teaspoon at a time until it falls slowly from a spoon.
  7. Serve immediately or refrigerate 15 minutes for the garlic and herbs to distribute.
  8. Stir once before serving and recheck consistency and seasoning.

Notes

  • Use thick strained Greek yogurt, not regular yogurt.
  • Dry fresh herbs thoroughly and measure lemon juice.
  • Add optional water only 1 teaspoon at a time.
  • For storage, use a clean spoon and refrigerate promptly.
  • This recipe was developed through culinary research and editorial review.