This garlic yoghurt sauce recipe makes a delicious creamy condiment that goes perfectly with any of your favourite foods. I usually make this sauce to go with lamb or chicken kebabs.
This garlic sauce is so easy to make you can use it for many different foods including tacos, sandwiches and burgers. You can even use it for dipping. It includes fresh garlic but for convenience, you can use garlic puree or paste instead.
This recipe is quick, easy and can be thrown together in minutes. It uses simple ingredients that you’ll probably already have and it goes perfectly with my chicken shish kebabs.
Ingredients for Creamy Garlic Yoghurt Sauce
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Garlic – I use fresh garlic cloves but you can use garlic paste instead if you prefer.
- Mayonnaise – you can use reduced or full fat mayonnaise.
- Yoghurt – you can use Greek yoghurt or plain natural yoghurt.
- Lemon juice – squeezed from a fresh lemon.
- Oil – use extra virgin olive oil.
- Seasonings – salt, black pepper, oregano
How to Make Creamy Garlic Yoghurt Sauce
Using fresh garlic
1. Peel and slice the garlic cloves and add them to a heat resistant small bowl. Boil the kettle and pour enough water into the bowl to cover the garlic. Allow the garlic to soak in the water for around 10 minutes then drain of the water. Rinse the garlic and drain again. This process helps to temper the flavour of the garlic.
2. Add the garlic with the rest of the ingredients to a blender and blend until smooth and no large garlic pieces remain. Refrigerate until needed.
Using garlic paste
1. If using garlic paste then combine 1 – 2 teaspoon of garlic paste with the rest of the ingredients and refrigerate until needed.
Recipe Tips
- This recipe serves 3 – 4
- This recipe will require a blender if using fresh garlic. If you don’t have a blender. Use garlic paste instead of fresh garlic.
Nutrition
Nutrition based on 1 serving using reduced fat mayo - Calories: 112kcal | Fat: 10.9g | Saturates: 1.5g | Carbs: 3.1g | Sugar: 1.2g | Fibre: 0.3g | Protein: 0.7g | Salt: 0.64g.
Storage
Store this sauce in an airtight container and store in the fridge for up to 2 days.
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Garlic Yoghurt Sauce
Ingredients
- 2 garlic cloves or garlic paste
- 6 tablespoon mayonnaise reduced or full fat
- 2 tablespoon greek yoghurt
- 1 tablespoon lemon juice
- tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon oregano dried or fresh
Instructions
Using fresh garlic
- Peel and slice the garlic cloves and add them to a heat resistant small bowl. Boil the kettle and pour enough water into the bowl to cover the garlic. Allow the garlic to soak in the water for around 10 minutes then drain of the water. Rinse the garlic and drain again. This process helps to temper the flavour of the garlic.
- Add the garlic with the rest of the ingredients to a blender and blend until smooth and no large garlic pieces remain. Refrigerate until needed.
Using garlic paste
- If using garlic paste then combine 1 – 2 teaspoon of garlic paste with the rest of the ingredients and refrigerate until needed.
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