Lemony Yogurt Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 teaspoon grated lemon zest
- 1 tablespoon chopped fresh chives
- pinch of kosher salt
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup / 120 ml plain yogurt (a runnier, non-greek yogurt works best), homemade or store-bought
- Carbohydrate 3 g(1%)
- Cholesterol 8 mg(3%)
- Fat 2 g(3%)
- Fiber 0 g(1%)
- Protein 2 g(4%)
- Saturated Fat 1 g(7%)
- Sodium 88 mg(4%)
- Calories 39
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.
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.
