makes 1⅔ cups (400 ml)
Greek Yogurt Ranch Sauce, sans mayonnaise and preservatives, of course, is a great way to enjoy a creamy salad dressing or cold sauce without the guilty burden of unhealthy calories.
⅓ cup (80 ml) strained fresh lemon juice
Scant 1 tablespoon Dijon or Greek mustard
1 cup (240 ml) extra-virgin Greek olive oil
⅓ cup (80 ml) Greek yogurt, preferably full-fat
1 garlic clove, minced
2 tablespoons chopped fresh herbs of your choice, such as dill, parsley, oregano, and/or mint
Salt and freshly ground black pepper
Put the lemon juice in a medium bowl and whisk in the mustard. While whisking, drizzle in the olive oil in a slow, steady stream and whisk until the mixture emulsifies. Whisk in the yogurt until smooth, followed by the garlic and herbs. Season to taste with salt and pepper. Use immediately or place in a jar with a tight-fitting lid and refrigerate for up to 3 days. To reconstitute, shake vigorously.