Easy Yogurt Sauce

This easy 4 ingredient yogurt sauce is the perfect topping for spicy and flavorful dishes like Moroccan Chicken and Fresh Salmon Patties.

This yogurt sauce is the perfect healthier sauce to add to many dishes to give them a little extra zip of flavor! You can make and store for several days and also customize the herbs/seasonings to fit your taste and dish.

It takes just a couple of minutes and 4 ingredients to make.  This is perfect for quick weeknight dinners as well as meal prep for the week.

What kind of yogurt do I use for yogurt sauce?

I suggest using greek yogurt, because it’s thicker and creamier than regular yogurt and also has a nice tangy flavor.  You’ll want to be sure to use plain and unsweetened so that you don’t end up with a weird taste.

You could also sub out sour cream in this recipe, but I prefer the overall texture of the yogurt.  Greek yogurt also has more protein than sour cream.

Why add olive oil to my yogurt sauce?

Olive oil will give a rich and smooth flavor and texture to the sauce.  

Have you ever tasted olive oil by itself?  A good quality olive oil will taste really good even when not added to food.  There are a lot of local oil stores where you can go to sample oils and learn more but you can even buy good quality oil at the grocery store.  My favorite is the Kirkland brand at Costco, especially since I go through so much oil in all of my recipe testing.

Fresh vs. bottled lemon juice.. does it matter?

Some people might say it matters.  But unless you have a highly sensitive pallet or another reason not to use bottled, I suggest just keeping bottled on hand.  That way you don’t have to worry about lemons that go bad before you can use them.

What spices do I need for making yogurt sauce?

In this case I used dill, but this is where you can be creative! I like dried spices just because they are easy but you can always use fresh if you have them on hand and need to use them up.  

Some other seasoning ideas for this recipe are:

• rosemary
• herb and garlic
• cajun
• Italian blend

Other notes about this recipe:

• you can make this ahead of time and store in an air-tight container for up to 3-4 days
• you can easily double or cut in half
• it’s not recommended to freeze as the dairy will separate