You can't mess it up. (Well, at least you can always fix it.)
It's hard to taste a chicken before it's done, but since you're usually not working with raw meat or uncooked flour, sauces are the perfect time to practice tasting as you go. Close your eyes and pay attention to a spoonful: an avocado and Greek yogurt mixture tastes a little bland by itself, but you don’t need a recipe in order to liven it up. Salt intensifies the avocado’s sweet, buttery taste, cilantro brings a tangy, savory component, and lime gives it a pleasantly sour kick.
But maybe avocados aren't your jam, or you can't find a good one. You can make similar moves starting with charred green chiles or tomatillos. Just feel your way through to. If you have a grill, you can toast up serranos or mix them with tart tomatillos. Add them to the blender with about a cup of oil and fresh herbs like cilantro, basil, parsley, or whatever you have on hand, then amp up the tartness with vinegar or lime. Taste it 'till you make it.
Or start with your Greek yogurt and riff from there. You could add cucumber and dill, or garlic, lemon, and sumac. You could whip it in a blender with feta and cumin, adding herbs if it feels right. Or use creme fraiche instead and add in that weird-looking fresh horseradish root, or loads of pepper and Parmesan.
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