GARLIC YOGURT SAUCE

Makes 2½ cups

This sauce, as simple as adding vinegar and a bit of fresh garlic to Greek yogurt, adds zing to almost any vegetable, sandwich, or grilled meat or poultry. Skip the mayo, reach for this sauce, and use it to give a healthy makeover to that classic American combination of hard-boiled eggs, mayonnaise, and a dollop of mustard. Or drizzle it over good-quality pickled beets and an instant side dish (with a delectable dressing that develops when the sauce mixes with the brine) is born. If you have blanched and shocked vegetables (see here) on hand, yet another side dish can be ready in minutes. The sauce, which has the consistency of pudding, will firm up in the refrigerator. To loosen it up, gradually stir in up to ¼ cup milk.

2 cloves garlic, peeled

¼ cup white vinegar or white wine vinegar

2 cups Greek yogurt

Kosher salt

Fresh ground black pepper

In a blender, blend the garlic and vinegar on medium speed until smooth; no chunks of garlic should be visible. Transfer to a bowl, add the yogurt, and whisk until smooth. Season with salt and pepper and whisk again. Use immediately or transfer to a container with a tight-fitting lid and refrigerate for up to 2 weeks.

NOTE: This is shockingly good on grilled vegetables and meats. It takes the simple and creates something special that you may call your own. Your friends will be awed!