California Barley Bowl With Lemony Yogurt Sauce Recipe Epicuriouscom Food

LEMONY YOGURT SAUCE

Lemony Yogurt Sauce image

Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.

Provided by Anna Stockwell

Categories Bon Appétit Sauce Condiment Condiment/Spread Yogurt Lemon Garlic

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

6 Tbsp. fresh lemon juice
1 garlic clove, finely grated
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 cups plain whole-milk Greek yogurt

Steps:

Whisk lemon juice, garlic, salt, and pepper into yogurt in a medium bowl to evenly distribute.
Do Ahead
Sauce can be made 1 day ahead. Cover and chill.

LEMONY YOGURT SAUCE

Lemony Yogurt Sauce image

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](/recipes/food/views/Buckwheat-Crepes-with-Honeyed-Ricotta-and-Sauteed-Plums-51195420). 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.

Provided by Megan Gordon

Yield Serves 2

Number Of Ingredients 5

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

Steps:

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.

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