Simple Yogurt Sauce
The perfect side sauce for my Zucchini Fritters. This yogurt sauce can be made up to two days in advance.
Ingredients
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
Sauce
Mix the yogurt, 1/4 teaspoon (1.25 milliliters) lemon zest, half of the garlic, the lemon juice, minced parsley, and 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’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.
