Garlic yogurt sauce is a delicious sauce recipe which is mainly mixed with yogurt, garlic, lemon and sprinkle with chopped parsley. This recipe is perfect to eat with roasted herb chicken or beef, making a sandwich, salad dressing or dipping in your shawarma rice.
I love yogurt garlic sauce, and most of my time I tend to use it with most of my homemade recipes. For example, when I made my Kuwaiti chicken rice dish called Chicken Majboos, I use this yogurt sauce on my rice and it tastes delicious.
I notice in some countries they have their version of garlic sauce. For example, in my current city in the Philippines, I notice they use garlic with mayonnaise sauce in their shawarma rice or sandwiches. I find the taste absolutely delicious.
Also, in the Middle East, they serve a thick garlic sauce mix with olive oil called toum sauce. This is commonly used in their shawarma sandwiches. During my childhood experience in Kuwait, this sauce is widely used in their kebab, shawarma sandwiches, and grilled/roasted chickens.
Why is this the best sauce?
Although this is not an authentic, there are 2 reasons why is this the best yogurt garlic sauce:
- It is easy to make since you don’t any kitchen appliances or blender to make this sauce. You only a plate bowl just to combine all the ingredients for this recipe
- It is so delicious that you can use this garlic sauce for your shawarma, biryani rice, kebab, salad dressings, or roasted chicken
My ingredients of Yogurt Garlic Sauce Recipe is made from 5 main ingredients. Because this is a fusion twist of Middle Eastern and Filipino, I am making a different version of garlic sauce.
- Yogurt- I am using a Plain Yogurt that I bought from a grocery store.
- Garlic- I am using garlic which I make it into a paste using a grinder. Alternatively, you can use garlic powder if you don't like the strong odor of the garlic herb
- Mayonnaise- I am using Mayonnaise. In the Philippines, they use mayonnaise in their white garlic sauce instead of yogurt for their shawarma rice. The Mayonnaise has a sweetness flavor and we all know that Filipino cuisines are mostly sweet, salt, and sour dish. This is maybe fatty but it is perfect for this recipe.
- Lemon- The lemon juice will help add an acidic flavor to the yogurt sauce
- Vegetable Oil (Optional) - I am using vegetable oil like olive oil. This can make the yogurt garlic sauce a little bit thick.
- Salt & Black Pepper
What do you use Garlic Yogurt Sauce with?
What I like about this recipe is you can use this garlic sauce in most salad dressings, sandwiches, grilled meat and some spiced rice dishes. In my experience, these are the list of food dishes I ate with garlic yogurt sauce:
Meat: Roasted & Grilled Chicken / Steak, Kebab, Shish Tawook and most Middle Eastern meat dishes (Except those that contain soup or sauces)
Sandwiches: Shawarma Tacos, Falafel, and most Middle Eastern Pita Sandwiches
Salad: Vegetable Green Salad (Cucumber, Arugula and Lettuce), and most Arabic Salads.
Dipping: French fries, potato chips, chicken wings and crispy pita bread.
How long can this sauce last in the fridge?
To make sure the yogurt garlic sauce can last longer, transfer the white sauce into the plastic squeeze bottles with a cap, and keep it in the fridge. This will help keep the white sauce fresh without getting spoil.
This white garlic sauce recipe can last for up to 2 weeks. However, for this to work, you have to make sure the yogurt you bought doesn't get expired before 2 weeks. When I buy yogurt in the grocery stores, I made sure the expiring date will still be a month later.
There are two ways you can make a yogurt garlic sauce- Using blender or stirring in the medium bowl.
Without Using Blender
- If you are not using a blender, you can just mix everything in a plate bowl. Firstly, make sure you grate the garlic into a paste before you started making this white sauce.
- Next, pour the yogurt, add mayonnaise, grated garlic, lemon juice, salt, and black pepper. Stir to mix.
- Lastly, I added herbs like chopped parsley and mix it again before transferring it into the squeeze condiment bottle.
Using the Blender
- For using a blender, you just put all the mayonnaise, yogurt, lemon juice, grated garlic or garlic powder, salt, and black pepper together and turn on the power.
Tips and Hints
- If you are grating garlic to make into a paste, make sure there is no solid stuff since this will cause it to stick in the squeeze bottle.
- If you are using Lebanese yogurt or Labneh, do not add any lemon juice since this type of yogurt is already sour enough.
- If you will like to make your white garlic sauce taste better and have a stronger flavor, store it in the fridge for at least 3 hours before serving.
- Using a blender will make your yogurt garlic sauce watery compared to mixing it in a plate bowl. To thicken the garlic yogurt sauce, add 1 teaspoon of cornstarch with ¼ cup of water before pouring on the blender.
- If you prefer a bit sweet, you can use Greek yogurt instead of Plain Yogurt
- For convenience, you can use garlic powder instead of grating a fresh garlic
- You can add other herbs with chopped mint, dills, or cucumber instead of parsley. This variation recipe is similar to Tzatziki sauce.
📋 Recipe Card
Garlic Yogurt Sauce
- 1.5 cup of Greek Yogurt or any Yogurt brand
- 2 Tablespoon of Mayonnaise
- 2 tablespoon of lemon juice Don't use if the Yogurt is a bit sour
- 1 tablespoon of grated garlic or garlic powder
- salt and black pepper for taste
- chopped parsley optional
Using the Blender
- Combine all the ingredient in the blender. Turn on the power and let it blend for 30 seconds
- After that, transfer into the plastic squeezes bottle
- Let it chill for 2 to 3 hours in the fridge before use.
Mixing in the Plate Bowl
- Pour the yogurt, add mayonnaise, grated garlic, lemon juice, salt and black pepper in a plate bowl. Stir to mix
- Sprinkle with chopped parsley before serving. OR,
- Transfer into the plastic squeezes bottle and let it store in fridge for 3 hours before serving
- Keeping in the fridge before serving can help enhance the flavor of the yogurt garlic sauce
- If you are using Yogurt that is a bit sour, there is no need to use lemon juice unless you don't mind of the sourness.
- If the sauce is watery, mix 1 teaspoon of cornstarch with ¼ cup of water before pouring on the sauce.