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Lemony Yoghurt Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This bright and zesty lemony yoghurt sauce is a versatile staple that brings a refreshing lift to a variety of savoury meals. Combining thick, creamy Greek yoghurt with sharp citrus and a hint of pungent garlic, it offers a sophisticated balance of flavours. It is an excellent vegetarian accompaniment that works just as well as a cooling dip for warm flatbreads as it does a drizzle for roasted root vegetables or spiced chickpeas.

Quick to prepare and naturally high in protein, this healthy dressing is a brilliant addition to your midweek meal prep. Because the flavours develop and mellow over time, it can easily be made a day in advance and kept in the fridge. Serve it alongside Mediterranean-style salads or use it to add a creamy finish to grilled halloumi skewers.

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Ingredients for Lemony Yoghurt Sauce

  • 6 tablespoons fresh lemon juice

  • 1 garlic clove, finely grated

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 475ml plain whole-milk Greek yoghurt

How to make Lemony Yoghurt Sauce

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Whisk lemon juice, garlic, salt, and pepper into yoghurt in a medium bowl to evenly distribute.

Sauce can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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