Pulse or whisk: Combine garlic, lemon juice, and salt. Give it a minute to wake up those flavors.

Emulsify: Slowly whisk in olive oil until the mixture thickens and looks glossy. If you’ve got a blender, use it for a smoother finish.

Cream it up: Stir in yogurt or tahini if you’re using them. This adds velvet texture and a touch of tang.

Season and loosen: Add pepper and oregano, then thin with a splash of water until you reach your preferred consistency.

Taste test: Quick sip to check acidity and salt. Adjust as needed, because opinions vary at the dinner table.

Finish: Transfer to a small serving dish or jar. Let it rest a minute if you can—flavors settle, like a good playlist.

Water as needed to loosen the sauce