Skip to content
Sunday Batch
Back to the full page

Use your browser’s print menu if JavaScript is off. Choose the same paper size in the print dialog.

Sunday Batch · Recipe

Lemon-Garlic Yogurt Sauce

4 servings · 10 minutes prep · 0 minutes cooking

Before you cook

Equipment, yield, and allergens

Equipment
Small bowl, spoon, grater, covered sauce container.
Batch yield
About 1 cup sauce; 4 generous 1/4-cup servings, or 8 smaller 2-tablespoon toppings.
Allergen notes
Contains milk in yogurt. Use a suitable plain dairy-free yogurt if needed; check its label for soy or nuts.

Cooking times and yields are estimates pending kitchen testing. Check doneness, not only the clock.

Everything you need

Ingredients

At your own pace

How to make it

  1. At 0 minutes

    Mix

    Measure yogurt and oil into a clean bowl. Cut the lemon and squeeze out the juice, removing seeds. Start with half that juice. Peel and finely grate the garlic, then stir it in; use half a clove first if you prefer a milder flavor.

  2. At 3 minutes

    Adjust

    Taste; add more lemon, a pinch of salt, or water for a pourable sauce.

  3. At 5 minutes

    Chill

    Cover and refrigerate until serving. Use a clean spoon each time.

For the next few days

Store and reheat

RefrigerateKeep refrigerated at 40°F or below in a clean covered container. For this plan, use within 3 to 4 days or follow shorter product guidance. This is a conservative planning window, not a tested shelf life for this exact mixed sauce; mixing does not extend the yogurt’s storage life.

FreezeFreezing is not recommended for texture; yogurt sauce commonly separates on thawing.

ReheatServe cold. Reheat the rest of the meal separately.

Safe preparation and storage

  • Chill perishable food promptly in shallow containers, within 2 hours of cooking or serving; shorten that limit to 1 hour when the air temperature is above 90°F. Do not wait for a large pot to cool completely on the counter.
  • Keep the refrigerator at 40°F or below and the freezer at 0°F or below. Thaw the portions specified in the plan in the refrigerator, not on the counter. Freezer durations describe quality, not a safety expiration.
  • For microwave reheating, use a microwave-safe cover with a steam gap, stir or rotate the food, and follow the appliance or package standing-time instructions. Check several spots after standing; reheated leftovers must reach 165°F. Bring reheated soups and sauces to a rolling boil.
  • Keep raw poultry and eggs separate from ready-to-eat food. Do not rinse raw chicken; wash hands and clean utensils and work surfaces after handling it.
  • Discard perishable food left out beyond the applicable time limit. Reheating is not a way to make improperly stored food safe. Smell and appearance cannot prove that food is safe.
  • For allergies, check every product and substitute label and prevent cross-contact. An allergen note is not a guarantee. Choose pasteurized yogurt and cheese. For a vegetarian meal, choose cheese labeled vegetarian or confirm its rennet source with the manufacturer.
  • Cooking times, yields, and meal sizes here are estimates pending kitchen testing; measure the actual batch before assigning portions.

Sources: USDA leftovers, USDA handling, FoodSafety.gov storage, FDA allergens, CDC safer choices, and cheese rennet definitions.