Ingredients

• 1/2 cup / 120 ml plain yogurt (a runnier, non-Greek yogurt works best), homemade or store-bought
• 1 teaspoon grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh chives
• Pinch of kosher salt

Instructions

1. Whisk all the ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.