📋 Instructions

1. 1Drain the yogurt — Set 2 cups Greek yogurt in a fine-mesh strainer over a bowl and let it sit 10 minutes at room temperature. Discard the collected whey; the yogurt should look thicker and hold a spoon track.
2. 2Season the base — Whisk the drained yogurt with 3/4 teaspoon kosher salt, 2 tablespoons olive oil, and 1/4 teaspoon black pepper until smooth, about 30 seconds.
3. 3Split into four bowls — Divide the base into four equal portions, about 6 tablespoons each. Use a scale if you want exact portions: roughly 115 g per bowl.
4. 4Build garlic-herb — Fold 1/2 teaspoon grated garlic and 1 tablespoon chopped parsley into the first bowl. Taste and add the remaining 1/4 teaspoon salt if it reads flat.
5. 5Build chipotle-lime — Fold 1 teaspoon minced chipotle, 1 tablespoon lime juice, and 1 teaspoon honey into the second bowl. Add the second teaspoon of chipotle for a hotter sauce.
6. 6Build lemon-dill — Fold 1 tablespoon lemon juice and 1 tablespoon chopped dill into the third bowl. Stop at 1 tablespoon acid; more will thin the sauce.
7. 7Build curry-tahini — Stir 1 tablespoon tahini and 1 teaspoon curry powder into the fourth bowl until no streaks remain, about 20 seconds. If it seizes, add water 1 teaspoon at a time.
8. 8Chill and adjust — Refrigerate all four sauces 20 minutes, then taste each one and adjust salt or acid. Serve cold or at cool room temperature; heat will break the emulsion.