Recipe information
Yield
makes 1/2 cup
Ingredients
1/2 cup Greek-style yogurt
Juice of 1/2 lemon
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preparation
In a small bowl, combine the yogurt, lemon juice, garlic, and oil; season with salt and pepper. Transfer the yogurt sauce to a container, cover, and refrigerate until ready to use, for up to 7 days.
