Rich without being heavy and zippy from the lemon juice and garlic, this sauce goes well with any fried organ dishes, especially with Crispy Fried Kidney.
1 c. Plain Full-Fat Greek Yogurt
3 Tbsp. Fresh Lemon Juice
2 Cloves Garlic, finely grated
1/2 tsp. Fine Sea Salt
1/2 tsp. Ground Black Pepper
- Put all the ingredients in a medium bowl and mix until evenly combined
- Cover and chill until ready to serve.
- The sauce can be served straight from the fridge or at room temperature.
This sauce will keep for up to 3 days in the fridge.
Recipe is an excerpt from It Takes Guts by Ashleigh Vanhoute and can be purchased here.