This bright, creamy yogurt sauce is lightly flecked with herbs and is great for everything from drizzling over savory bowls of grains to spooning on top of fried rice, breakfast hash, or Buckwheat Crepes. Double the recipe for a larger group or to keep a little jar of the sauce in the refrigerator. It's season-less, really.
Morning Notes: Depending on the kind of yogurt you use and how you prefer the consistency of this sauce, feel free to add a spoonful (or two) of cold water to thin it out.
Recipe information
Yield
Serves 2
Ingredients
1/2 cup / 120 ml plain yogurt (a runnier, non-Greek yogurt works best), homemade or store-bought
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives
Pinch of kosher salt
Preparation
Whisk all the ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.
Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon. Copyright © 2013 by Megan Gordon; photographs copyright © 2013 by Clare Barboza. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.
Megan Gordon is a food writer and recipe developer; she writes regularly for The Kitchn and on her own blog, A Sweet Spoonful. Her work has appeared in numerous national magazines, including Better Homes and Gardens and the Edible publications. Megan owns and runs a Seattle-based granola company, Marge, which is distributed nationally and has been recognized by the Wall Street Journal and Sunset magazine.
