I was looking for a way to use up some buttermilk that had been lingering in the fridge, and came up with this sort-of-a-riff on tzatziki sauce (just minus the cucumber), and ever since I haven't been able to stop thinking about it, talking about it, or eating it. And again, this isn't a recipe so much a throw-stuff-in-the-food-processor, adjust-seasonings-to-taste sort of thing, but hopefully this can serve as some inspiration because this sauce is magical.
And while it's sometimes hard enough just to get the "real food" on the table (your proteins, veggies, and what have yous - you know, the stuff with the nutrition and calories you need to survive), such that expending time and energy on making a sauce that just goes on top of the other stuff you have to make - well, I get not wanting to take that extra step. But I'll also say that this is so quick to make, and goes with so many things, and you can keep it in your fridge for a couple of days and use it to zhush up all kinds of meals, taking any boring old meal that's been slapped together up a couple notches into the kind of meal that you are excited to sit down and eat (see also: how to transform a sad desk lunch into a happy desk lunch).
So far, we've used it to liven up a rather virtuous bowl of lentils and veggies, splashed it on avocado-and-smoked-salmon toasts, and spread it over runny-yolked eggs. But I can imagine so many other good uses for this sauce - drizzled on roasted or grilled vegetables, slathered on seafood (salmon and shrimp come to mind), mixed into chicken salad (or served alongside rotisserie chicken), eaten straight from the bowl, with a spoon (not that anyone here has done that, oh no).
Ingredient amounts are estimated, because I eyeballed it, but really, this sauce with a little extra tang from a juicier lemon, or a little extra creaminess from more yogurt - it's still good.
In the bowl of a food processor, combine the following:
What condiments are you obsessing over these days?