Meyer Lemon Yogurt Sauce

Photo by Instagram    @ladylunching

Winter is citrus season in the southwest. This recipe uses in-season Meyer lemons to add a bit of sweet and tartness to a simple yogurt sauce. While I’m a big fan of Meyer lemons, truth be told, this recipe works well with any kind of lemon…the Meyer lemons just add a bit more sweetness than a traditional lemon. If you’re looking to up your yogurt sauce game, I recommend adding in the preserved Meyer lemon… details below! And if you’re really, really looking to up your game, I recommend preserving your own lemons for use throughout the year! (My favorite recipes are from Yotam Ottolenghi and River-Cottage-Preserves.) They also make a great host/ess gift.

This sauce is super versatile and simple sauce to make. It keeps in the fridge for a couple of days, too, and it’s great to add to all sorts of dishes throughout the week. Add a dollop on top of Green Chile Chicken Soup, fish tacos, lentil soup, enchiladas, roasted potatoes, or curry dishes. Meyer lemons add a brightness and tart bite to dishes from around the globe.

Makes: 1 cup / Takes: 5 minutes

Serves 4-6

Combine first 3-4 ingredients into a glass bowl. Gently stir to combine. Slowly add olive oil and whisk quickly to emulsify oil with yogurt. Adjust the Sonoran Sea Salt or Meyer Lemon Salt to taste. Add fresh-cracked pepper. Store in refrigerator until ready to use.

Cook's notes: You can make this recipe with or without preserved lemons, but if you do, go light on the added salt as preserved lemons pack a salty punch. One other option for this sauce is to remove a small amount of lemon rind from your preserved lemon. Run it under cold water to remove some of the salt and then finely dice. Add to the yogurt sauce and mix thoroughly.

If you’re in a green chile mood, add a dollop on our Chicken Green Chile Soup!


Related Products