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Creamy garlic sauce (homemade) - photo 1
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Creamy garlic sauce (homemade)

Pikantne Additions Snacks 40 min Easy 14 wyświetleń ~7.08 PLN - (0)
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Description

Creamy garlic sauce is a thick, aromatic addition made from yogurt and mayonnaise with a distinct flavor of fresh garlic and lemon. It is popular as a dip for vegetables, fries, grilled meats, kebabs, and falafels. Thanks to the combination of yogurt and mayonnaise, the sauce is both slightly tangy and velvety, with a subtle freshness from parsley. Visually, it presents as a uniform white mass with green accents of chopped parsley; perfect for both everyday meals and parties. The sauce can easily be adapted to dietary needs: a version with less mayonnaise will be lighter, and the addition of olive oil will give it shine and a deeper aroma.

Składniki (9)

Servings:
4
  • Thick natural yogurt (Greek) 200 g
  • Mayonnaise 100 g
  • Garlic 6 ząbków
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • Parsley 0.3 pęczków
  • ✨ Opcjonalne
  • Extra virgin olive oil 1 łyżka
  • Dijon mustard 10 g
💰 Szacowany koszt dania: ~7.08 PLN (1.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Garlic sauce

1

Prepare your workstation (mise en place). Take out all the ingredients and tools: a medium bowl (about 1 l), a measuring cup or kitchen spoon, a garlic press or fine grater (microplane), a knife and cutting board, a whisk or mixing spoon, and a teaspoon for tasting.

Use a glass or metal bowl with a diameter of about 18-22 cm. If you don't have a garlic press, grate the garlic on a fine grater and mash it with a knife into a paste. Arrange the ingredients next to each other so you can add them without thinking.
2

Peel the garlic: break off enough cloves to weigh about 30 g (about 5–6 medium cloves). Remove the outer skin and, if you want to reduce the bitterness, cut the clove in half and remove the inner green shoots ("germ"). Then, press the garlic through a garlic press directly into a small bowl or grate it on a fine grater.

Ingredients: Garlic
A garlic press gives an intense aroma and a fine texture. If you don't have a press, grate the garlic or chop it with a knife and crush it with salt on a cutting board using the blade of the knife to make a paste. Removing the sprouts reduces bitterness in older cloves.
3

Chop the parsley: rinse the bunch, dry it with a paper towel or a salad spinner. Tear the leaves from the thick stems and finely chop them with a knife on a cutting board until you have small green pieces (about 10 g).

Ingredients: Parsley
Well-dried parsley won't thin the sauce. If you don't like the leaves, use only finely chopped stems for less intensity.
4

In a large bowl, place 200 g of Greek yogurt and 100 g of mayonnaise. Use a wooden spoon or silicone spatula and mix the ingredients thoroughly until the mixture is smooth and free of visible streaks of mayonnaise.

Ingredients: Thick natural yogurt (Greek), Mayonnaise
It's best to use a bowl with a capacity of at least 1 liter to have enough space for mixing. If you don't have a spatula, use a whisk or a mixer on low speed for a few seconds.
5

Add the crushed garlic (30 g) and 30 ml of freshly squeezed lemon juice to the bowl with yogurt and mayonnaise. If using, add 10 g of Dijon mustard now. Whisk or stir vigorously with a whisk or spoon for 30–60 seconds until the ingredients are combined and the mixture becomes smooth. If the sauce seems too thick, gradually add olive oil (optional) by the teaspoon (about 5 g at a time), mixing until you reach the desired consistency.

Ingredients: Garlic, Lemon juice, Dijon mustard, Extra virgin olive oil, Thick natural yogurt (Greek), Mayonnaise
This is a key emulsification step — vigorous mixing will make the sauce creamy. If you are using a hand mixer, set it to the lowest speed and mix for a maximum of 10–15 seconds to avoid overly aerating the sauce. The proper consistency is thick, but slightly flowing liquid that coats the spoon well.
6

Add salt (2 g) and pepper (1 g). Mix and taste with 1/2 teaspoon (use a clean teaspoon) — if the sauce is too strong from the garlic or too sour, soften it by adding 5 to 15 g of additional yogurt or a teaspoon of mayonnaise; if it's not flavorful enough, add finely chopped parsley or a bit of salt. At this stage, you can adjust the proportions to your taste.

Ingredients: Salt, Black pepper, Parsley
Taste the cold sauce — the flavors develop after cooling, so don't oversalt while it's hot. Add salt gradually (1 g at a time) and taste after each addition.
7

Cover the bowl with plastic wrap or a lid and place the sauce in the refrigerator for at least 20–30 minutes. Chilling will allow the ingredients to meld and will reduce the sharpness of the fresh garlic.

If you're in a hurry, 10–15 minutes will also work, but the best flavor will be achieved after 30–60 minutes. Do not freeze the sauce — the texture will separate.
8

Before serving, stir the sauce again with a fork or spoon, check the final taste, and if needed, add 1–2 g of salt or a splash of lemon juice. Transfer the sauce to a decorative bowl and sprinkle a thin layer of fresh parsley for garnish.

Ingredients: Parsley
Serve at a cool temperature (about 6–8°C). If the sauce has thickened too much in the fridge, take it out 10 minutes before serving and stir; optionally, thin it out with a spoonful of yogurt.
9

Suggested serving: serve the sauce as a dip for vegetables (carrots, celery, peppers), fries, grilled meats, kebabs, or as an addition to salads and sandwiches. Dosage: 50–100 g per person as a dip.

Ingredients: Extra virgin olive oil
Additionally, you can add more olive oil (optional ingredient) for a richer flavor or replace part of the yogurt with buttermilk for a lighter consistency.

Fun Fact

💡

Garlic sauce based on yogurt and mayonnaise has similarities to sauces from the Middle East (e.g., toum), but toum is usually made with just garlic and oil. The addition of yogurt softens the sharpness and is typical of Mediterranean and European cuisine.

Best for

grillowanie przyjęcia i imprezy codzienne obiady

Tips

🍽️ Serving

Serve in a small bowl next to the snack platters; drizzle with a bit of oil before serving for shine. It pairs wonderfully with potatoes (fries), falafel, grilled vegetables, and gyros. Do not put the sauce on directly hot dishes — it's best to apply it after they have cooled slightly.

🥡 Storage

Store in an airtight container in the refrigerator for 3–4 days. Before serving again, mix well. Freezing is not recommended (separation and loss of consistency). If the sauce has thinned out after a few days, thicken it with some thick yogurt.

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