Greek Yogurt Garlic Sauce Without Mayo
A thick Greek yogurt garlic sauce with lemon, dill and no mayonnaise. Keep it thick for dipping, or loosen individual portions for bowls and salads.
Equipment
- 1 Mixing bowl, whisk, fine grater and measuring spoons
Ingredients
- 200 g plain Greek yogurt unsweetened
- 1 teaspoon olive oil
- 2 teaspoons lemon juice plus more to taste
- 1/2 small garlic clove finely grated; start with less if strong
- 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill
- 1/8 teaspoon fine salt plus more to taste
- 1/8 teaspoon black pepper
- 1–3 teaspoons cold water optional, for a pourable sauce
Instructions
- Spoon plain Greek yogurt into a clean bowl. Add olive oil, lemon juice, grated garlic, dill, salt and pepper. Use half a small garlic clove initially rather than adding a large clove by default.
- Whisk until smooth. Taste with a piece of the food you plan to serve it with, then adjust the lemon or salt in small amounts. The sauce is intended to complement a seasoned dish, not overpower it.
- For a dip, leave the sauce thick. For a drizzle, add cold water 1 teaspoon at a time, whisking between additions. If making both versions, divide the batch and thin only the portion needed.
- Cover and chill for about 15 minutes if time allows, then stir and taste again because raw garlic develops as it sits. Serve cold and refrigerate unused sauce promptly.
Notes
Contains milk. Chill optional; total time includes a 15-minute chill. Original editorial guidance, not represented as kitchen-tested. Images are AI-generated illustrations.