This garlic and herb-flecked yogurt sauce is also delicious over fish, and it’s a fabulous dip for oven fries and veggies. I usually use dill and/or cilantro in the sauce, but you could use scallions or chives, or omit the herbs altogether if you don’t have them.
In a bowl, combine the lemon juice and garlic. If you have the time, let it sit for 5-10 minutes (this will mellow out the garlic). Stir in the yogurt and cilantro and/or dill, and season with salt and pepper.
Do Ahead: The yogurt sauce can be refrigerated for up to 1 day.