Garlic sauce recipe

This simple garlic sauce combines yoghurt, mayonnaise, lemon and dill. Chill it before serving to let the flavours develop.

Ingredients

200 g plain yoghurt
2 tablespoons mayonnaise
2 garlic cloves
1 teaspoon lemon juice
Salt and pepper
1 tablespoon dill

Method

Finely chop the garlic.
Mix the yoghurt, mayonnaise and lemon juice.
Add the garlic, dill, salt and pepper, then chill for 20 minutes.

Time and servings

Allow 30 minutes. Serves 4.

Tips and variations

Start with one garlic clove for a milder sauce.
Thick yoghurt makes a good dip.
Use chives instead of dill if you prefer.

Preparing the garlic

Peel the cloves and chop them finely or crush them with a garlic press. The finer the garlic, the more easily its flavour spreads through the sauce. For a milder result, start with one clove and taste after chilling. You can add the second later. Garlic varies in strength, so adjust the amount to taste.

Rinse and dry the dill thoroughly, then chop it finely. Wet herbs can thin the mixture, particularly if the yoghurt is runny. Set aside the thicker stalks and use the tender parts. Chives or parsley can replace the dill. You can also leave out the herbs if serving the sauce with a heavily seasoned dish.

Mixing and seasoning

Mix the yoghurt and mayonnaise in a bowl before adding the garlic. Add the lemon juice, herbs and a little salt and pepper. Mix thoroughly, scraping down the sides. Taste before chilling, but make the final seasoning adjustments afterwards, when the garlic and dill flavours will be more pronounced.

Cover and refrigerate for about 20 minutes. Stir again before serving and check whether it needs salt or a few drops of lemon juice. If it is too sour, stir in a little more yoghurt. Extra yoghurt and mayonnaise can also soften an overly strong garlic flavour; adjust their proportions to taste.

Consistency and variations

Thick yoghurt makes a sauce suitable for dipping vegetables, roasted potatoes or pieces of meat. A thinner sauce is easier to spread in a tortilla or drizzle over salad. If the sauce is too thick, add cold water a little at a time and stir to the desired consistency. Do this after chilling, when it is easier to see how the sauce sits on a spoon.

Mayonnaise gives the mixture a fuller flavour. You can replace it with the same amount of yoghurt, though the sauce will be slightly more tangy. If the yoghurt is runny, first drain it through a sieve lined with clean cheesecloth. Add chopped chives for an herb version, or keep it simple with garlic, yoghurt, mayonnaise and seasoning.

What to serve with garlic sauce

Serve the sauce with gyros, homemade nuggets or roasted vegetables. Spread it on a tortilla before adding the filling, or offer it in a separate bowl with pizza. Add it to hot food on the plate so it stays cool and fresh-tasting. A separate bowl also lets everyone choose how much sauce they want.

Transfer leftovers to a clean, sealed container and refrigerate. Use a clean spoon to serve rather than dipping food into the storage container. Ideally use within two days. Stir before serving again, as some liquid may collect on the surface.

Making a larger batch

For a gathering, double all the ingredients. Add the garlic gradually, tasting after the sauce has rested in the fridge. Put some in a small serving bowl and keep the rest covered and chilled until needed. For a tortilla, spread a thin layer over the wrap and leave a border so it is easier to roll and the sauce stays inside.