Yogurt provides a nice alternative to mayo as a base for certain sauces. This morning, I created a dill/horseradish sauce as a topping for our grilled rockfish. You can use either plain yogurt or plain greek yogurt (greek will give you a thicker sauce). To the 6 ounce base, I added a tablespoon of dill, 2 teaspoons of horseradish, a teaspoon each of Italian seasoning, garlic powder, onion powder, and pepper. You can sweeten the mixture if it is too bitter for you (I used a teaspoon of honey and a teaspoon of vanilla). Please note: I like my sauces to “bite” so please season to your own taste preferences.