Lemon Yogurt Sauce

A simple, vibrant yogurt lemon sauce recipe that comes together in minutes with just a few flavourful ingredients. It is a healthy and delicious sauce for fish or poached eggs (hello, quick and easy hollandaise substitute), or use it as a lemon yogurt dressing for salads and grain bowls.

Fall in LOVE with this Creamy Lemon Yogurt Sauce + Dressing

I have been making this tangy, creamy lemon yogurt sauce on repeat for years.

I make a double batch and store it in the fridge in a jar to drizzle over quick and healthy meals for days.

Try it once and you’ll be hooked. The fresh vibrant lemon paired with creamy yogurt? Every time I make it for someone I’m asked for the recipe. Now you will be, too!

How to use Lemon Yogurt Sauce

Lash it as a creamy lemon dressing generously over veggie-loaded rice or grain bowls, like the ones pictured
On poached eggs (did you know how to poach eggs in the microwave?) as a healthier (and easier!) stand-in for hollandaise
As a dip for yam fries
As a sauce for salmon or other fish. You can even brush on Crispy Panko-Crusted Baked Cod before baking (instead of the mayo sauce listed). Drizzle more on after baking.
As a creamy lemon dressing for steamed asparagus, chopped cucumbers, or your favourite tossed salads
Drizzled over falafel, or beef or lamb kofta
As a dressing for chicken or Indian chickpea salad sandwiches
You can even add a teaspoon or two of sugar and use it as a yogurt dressing for fruit salad

Lemon flavors are delicious with so many dishes!

Yogurt Lemon Sauce Ingredients

Plain Greek-style yogurt: I like the 11% fat kind for a thicker sauce, but regular 3.25% fat plain yogurt is still perfect. A lower-fat yogurt is more sour and will need an extra splash of olive oil to truly round out the sharpness, but let your preferences and tastebuds be your guide.
Mayonnaise: a couple of tablespoons of the creamy powerhouse makes a perfect dressing base and has emulsifying powers to keep the dressing together in a smooth texture.
Lemon: use the juice and zest. Use a microplane or fine grater to gather all of the flavour-packed peel before you juice the lemon.
Olive oil: as mentioned above, fat is required to balance acidity and a splash of healthy olive oil makes the dressing come together in perfect harmony.
OPTIONAL: stir in 1 tbsp minced fresh herbs (parsley, dill or chives), a minced garlic clove, a pinch of cumin, 1/2 tsp freshly ground black pepper, up to 1 tsp smoked paprika, or a squirt of sriracha. For a thinner sauce, add a splash of whipping cream.

How to Make Yogurt Lemon Sauce

Grab a medium bowl and a fork (or mini food processor.)
Stir or process yogurt, lemon juice and zest, olive oil, and mayo together vigorously until no lumps remain.
Store leftovers in a sealed jar in the fridge for up to 5 days.

Couldn’t be easier!

Last Updated on March 14, 2023 by Jennifer Pallian BSc, RD