This goes with just about any kind of fish, combines some of my favorite things (lemon, dill & greek yogurt) and is super, super simple to make. It’s tangy and bright and we just love it. This becomes a kind of creme fraiche, which is terrific since I can rarely find that around here!
LEMON-DILL SAUCE (makes a little more than a cup)
– 7.2 oz. plain greek yogurt (usually the amount in 1 container)
– juice of 1 lemon
– fresh chopped dill, about 1 tsp.
– pinch of kosher salt
1. In a small bowl, combine the greek yogurt and the lemon.
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The best part about this sauce is this: it is way easier to make than to spell.
With that, the greatest Tzatziki (dammit. every time.) sauce for anything that needs a lemony, cucumber-y, garlic-y kick to it. I used this on top of spinach and feta turkey meatballs and a mediterranean quinoa, and it was perfect.
TZATZIKI SAUCE (makes about 1.5 cups)
– 1/4 english cucumber, peeled and coarsely grated
– 1 container plain Greek yogurt (the one I used was almost 6 oz.)
– 1 tsp. fresh chopped dill
– Juice of 1 lemon
– 2 cloves garlic, grated
– a little salt & pepper
1. This is tough. Ready?
2. Combine everything. Taste, season, chill & enjoy.
This couldn’t be simpler or more delicious. I use this for salmon burgers, but you could use it as a Greek tzatziki sauce too. It has bright flavors and it’s even better when it sits in the fridge for a couple of hours to blend.
SIMPLE LEMONY DILL SAUCE (makes about 3/4 C., which is a lot for a topping)
– 1/2 C. sour cream
– juice of 1/2 lemon
– 1 tbsp. dill
– 2 tbsp. chopped scallions
– 1 tsp. garlic powder
– kosher salt & freshly cracked black pepper to taste
1. In a bowl, combine the sour cream with the lemon juice, dill, garlic powder, kosher salt & pepper, and scallions.
2. Mix everything together and refrigerate for at least an hour if possible. This keeps about as long as your sour cream would. It’s awesome.