1/4 teaspoon salt, optional

1. In a medium bowl, stir together the garlic, lemon juice, and water. Stir in the tahini paste with a fork. The mixture may thicken and seize, but keep stirring, until smooth and thick but still pourable. Add cold water 1 teaspoon at a time to reach the desired consistency. Taste and add salt and/or lemon juice, if desired. Store in an airtight container in the refrigerator for up to three days.

Yellow Curry Sauce

Makes about 3/4 cup

1/2 cup plain Greek yogurt

1 teaspoon minced lemon zest

1 tablespoon fresh lemon juice

1 teaspoon curry powder

1/2 teaspoon ground turmeric

1/8 teaspoon sugar

2 tablespoons milk plus more if needed

1. In a bowl, mix the yogurt, lemon zest, lemon juice, curry powder, turmeric and sugar until smooth. Slowly stir in the milk, adding more, if needed, until the sauce can be drizzled. Store in an airtight container in the refrigerator for up to three days.

Garlic Sauce

Makes about 1 Cup

1/4 cup peeled garlic cloves

1/3 cup fresh lemon juice

1/2 cup extra-virgin olive oil

1/4 teaspoon salt

1. In a blender, combine the garlic, lemon juice, olive oil, and salt; puree on high speed until smooth. The sauce can be stored in an airtight container in the refrigerator for up to five days. Bring to room temperature before using.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.