Herb Yogurt Sauce

MAKES ½ CUP

This sauce adds elegant richness to poached fish.

½ cup plain yogurt

2 tablespoons minced fresh dill, tarragon, basil, cilantro, or parsley

½ teaspoon grated lemon or lime zest plus 2 teaspoons juice

1 small garlic clove, minced

Combine all ingredients in bowl; refrigerate for 15 minutes. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days.)

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