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This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.

Martha Stewart Living, February 1999

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Recipe Summary

Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using the smallest holes of a box grater, remove zest from 1 lemon; set aside. Squeeze juice from both lemons, yielding 4 tablespoons. In a small bowl, whisk together buttermilk, yogurt, zest, juice, and shallot; season with salt and pepper. Store in an airtight container, refrigerated, up to 3 days.

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