Yogurt dressing base

Five ingredients, one jar. I use plain 0% Greek yogurt, lemon, a little olive oil, garlic powder and pepper. It replaces mayo and bottled dressings everywhere: salads, wraps, chicken, a pasta salad that dried out overnight.

This is mostly yogurt. The lemon and garlic bring the flavour without adding salt.

Method

1. Spoon the yogurt into a jar or bowl.
2. Add the weighed lemon juice.
3. Put the jar on the scale and weigh in the olive oil. Don't pour it by eye.
4. Add the garlic powder and pepper.
5. Stir or shake until smooth. Taste before serving.

Notes

• Too thick? A little water loosens it.
• Makes about 288 g, or six portions of about 48 g. Nutrition is estimated for a sixth of the batch.
• Refrigerate promptly in a closed jar at 4 °C or colder and use within 3 days. Use a clean utensil each time.
• Keep it refrigerated rather than frozen; yogurt can separate after thawing.
• For a variation, replace 5 g of the olive oil with commercially prepared roasted garlic olive oil without added salt.
• No salt in the jar. Anyone who wants it adds it at the table.