How To Make Garlic Yogurt Sauce?

  • Mix the yogurt, mint, oil, lime juice, salt, and 1-2 tablespoons of water in a medium mixing bowl. Garlic is grated into the bowl using a rasp grater. Stir, taste, and adjust lime juice and salt as necessary. For up to five days, cover and store leftovers in the fridge.


  • Add 1/2 cup minced, peeled cucumber (about 1/2 Persian cucumber), 1 tablespoon finely chopped cilantro, and 1 tablespoon finely chopped dill to yogurt to make Persian cucumber yogurt. Serve with grilled lamb, fish, or chicken. For a straightforward salad, thin with a little water and sprinkle over sliced tomatoes.
  • To prepare carrot raita, combine 1/2 cup peeled, shredded carrot (about 1 small carrot), 3 tablespoons minced cilantro, and 3 tablespoons chopped mint. Stirring often, cook 1 tablespoon cumin seeds in 1 tablespoon ghee or neutral oil for 1 to 2 minutes, or until seeds start to explode. yogurt after stirring. Serve with veggie or lamb curries. Add a spoonful to roasted fish, basmati rice, or spicy chickpeas. Drizzle over roasted beets, carrots, and fennel after being thinned with a little water.

What ingredients are in yogurt with garlic?

Rinsing and drying a tiny quantity of chives will be our first step. Then mince them till they are the size of 1 heaping spoonful.

Next, combine 1/2 cup of Greek yogurt with 1 tablespoon of chopped chives, 1 minced or grated garlic clove, 1 teaspoon of freshly squeezed lemon juice, and a dash of salt in a small bowl.

Refrigerate until required with a cover on. Before serving, add extra chives that have been chopped, if preferred.

What ingredients are in Greek garlic sauce?

Greece’s national sauce is called skordalia. It is a thick sauce/dip that is prepared by combining garlic paste with olive oil and a starchy foundation, such as potato or bread. Depending on the method used to make it, the resulting puree can be either gritty or smooth. Potato, bread, or a combination of bread and walnuts (or almonds) can be used to make skordalia. You’ll get a smoother consistency with potatoes than you will with bread skordalia. And cream, parsley, or onion are not ingredients in skordalia.

Recipe Variations

By offering a cooling impact and harmonizing the flavors in the mouth, yogurt sauce reduces the heat and spice of food. Garlic is a frequent ingredient in sauces, but there are countless options after that. Here are some recommendations:

  • For a tasty yogurt sauce, use chopped cilantro, parsley, dill, basil, or a combination of two or more.
  • Add 1/4 cup of sun-dried tomatoes that have been soaked. To achieve a smoother texture after they have been rehydrated, blend all the ingredients together rather than mixing them.
  • For a thick sauce, add nuts or seeds. The sauce will have a crunch from sunflower seeds, chopped pecans, cashews, or pine nuts.
  • More garlic should be added, but for a more delicate flavor, grate it with a Microplane. Fresh garlic’s tangy flavor goes well with beef, poultry, or lamb. You can add a little shallot diced finely and a dash of red wine vinegar to this garlicky variation.

For sauces that are thicker or thinner:

  • Use plain Greek-style yogurt to make an extra-thick yogurt sauce that will hold up nicely when used as a dip. To further thicken it, you can even slightly strain it with a piece of cheesecloth (sort of a variation on labneh).
  • Use low-fat or fat-free yogurt for sauces that are thinner. Although the flavor won’t be as robust as full-fat yogurt, this thin sauce can make a superb cold pasta or salad dressing with proper spice and lots of lemon juice. Some of the missing fat in the yogurt can be made up for with a spoonful of olive oil.

Can yogurt be heated to create a sauce?

It might surprise you how much yogurt can help you in the kitchen. Since it has a long shelf life and excellent tenderizing qualities for a variety of cuisines, it is a useful ingredient to have on hand.

  • Yogurt is an excellent marinade for meats because of its acid content. For instance, yogurt is frequently used in Indian marinades that are highly spiced, such as the well-known tandoori chicken.
  • For baking soda to have a leavening action, it needs an acidic partner. Yogurt is a perfect solution. The two are combined when making baked goods, and occasionally they are used in place of buttermilk, as in yogurt cornbread.
  • Like heavy cream, yogurt can be used to thicken sauces. Since yogurt doesn’t have the same amount of fat as heavy cream, you’ll need to add extra starch to prevent it from curdling. Before adding yogurt to boiling liquids, whisk in two tablespoons of cornstarch or one tablespoon of flour for every cup of yogurt. Never let the mixture boil; whisk while it simmers and thickens.
  • Yogurt helps keep baked items moist and soft. This is particularly true for bread and dishes that call for fresh or dried produce. Try it in dishes like this zucchini carrot bread and this lemon blueberry cornmeal loaf cake.

What is the shelf life of yogurt sauce?

  • You may occasionally want for a particular item yet be unable to locate it in the store. You know what, then? Simply create it yourself! This is how I developed the dip.
  • I enjoy cumin and garlic’s earthy flavor. And I’m unable to locate any dips that highlight it as prominently as I had hoped. I therefore created my own dip! It is amazing. Your mouth will water at how tasty it is.
  • When I want to spice up any Mediterranean food, this Greek yogurt sauce makes a fantastic dip. Any Greek salad or grilled kebabs work great with it.
  • Greek yogurt is ideal for dipping because it is already creamy and thick. There is no easier way to make this recipe.


1. In a small bowl, combine the Greek yogurt, minced garlic, salt, black pepper, cumin, and lemon juice.

2. Combine all the ingredients in a bowl and whisk to combine. Offer cold.

How long does Greek yogurt sauce last?

In your refrigerator, store this yogurt in an airtight container. It will last for up to two weeks if you do it. But bear in mind that the first seven days will be when it tastes and feels the greatest. After that, the quality will deteriorate but you can still consume it.

What to serve with Greek yogurt sauce

With this sauce, you can serve any kind of meat or vegetable. It’s a favorite among my family to dip grilled chicken kababs in. I enjoy eating raw vegetables. Here are a few of our preferred suggestions:

How are yogurts made?

In brief, there are six fundamental steps to creating yogurt at home, as seen in the video above:

  • Milk should be heated to 180 degrees Fahrenheit. This eliminates any undesirable germs that might be present in your milk and makes sure there are no lingering bacteria, infections, mold, or spores. Only the beneficial bacteria, which you give to the milk, should multiply when an environment is made for them to do so. By altering the protein’s structural makeup, heating the milk also makes yogurt thicker.
  • Milk should be cooled to 112-115 degrees Fahrenheit. Making the milk hospitable for the healthy bacteria in your starter mix is what you want to do after making the milk hostile for the bad things. When milk has cooled to 112-115 degrees, use the same instant read thermometer you used to cook it.
  • Add the healthy bacteria from your yogurt starter. One cup of warm milk should be poured out and mixed with either 3 tablespoons of premade yogurt or a yogurt starter (I use Yogourmet). Look for lactic acid-forming bacteria to find a good starter. You need Lactobacillus bulgaricus and Streptococcus thermophilus at the very least. Bifidobacterium lactis and Lactobacillus acidophilus are two other beneficial microorganisms.
  • Combine the remaining milk and the yogurt starter in a bowl. This disperses the beneficial bacteria throughout the milk.
  • Incubate the milk for 7-9 hours after pouring it into jars. All of your healthy bacteria thrive in a constant, lukewarm environment, which also encourages their growth. Yogurt gets thicker and tangier the longer it is incubated. You’ll have a tasty, healthy, thick, and creamy yogurt after around eight hours.
  • To cool and solidify, put the jars in the refrigerator. For a few hours, let the yogurt chill in the fridge. The yogurt will thicken even more as it cools!

It should go without saying that using the greatest possible ingredients will guarantee the best possible outcome. That means I always start with organic, grass-fed milk and add a starter or a small amount from a prior batch of my own yogurt.

Supermarket-brand yogurt can be used as a starter, but make sure you carefully check the ingredients and look for live, active cultures. You don’t want the yogurt you’ll use to create a brand-new batch of yogurt to have any unhealthy stabilizers, fillers, or flavors.

Is garlic sauce a healthy food?

Garlic: It has been demonstrated that garlic lowers cholesterol. Allicin, garlic’s active component, helps to decrease blood pressure. Another claim about garlic is that it can assist diabetics control their blood glucose levels. The circulatory and heart systems benefit greatly from garlic.

How do you make a dipping sauce with garlic mayo?


  • In a bowl, add 80 ml of mayonnaise.
  • Grate 1/2 tsp of garlic and add.
  • Incorporate 1 tbsp of All-Purpose Cream.
  • Add 1 tsp of salt.
  • Add some peppercorns.
  • Garlic powder, 1/4 teaspoon, added.
  • Including 1/2 tsp of white vinegar.
  • It has been thoroughly combined.

What foods do you eat with garlic sauce?

There are countless options for serving toum. It goes well with grilled meat and chicken, in my opinion. But it also tastes great in pasta, sandwiches, and grilled fish. Pita bread and crackers go well with it as a dip as well. It can also serve as the foundation for a garlicky salad dressing. Here are some delicious recipes using garlic sauce.

Is toum the same as aioli?

due to the reward? The prize, oh, sweetie. When prepared properly, toum, an emulsion similar to aioli or mayonnaise—all rich, creamy siblings to one another—whips up into a thick, startlingly white sauce that is a staple of Lebanese cuisine. Toum, on the other hand, delivers a bracing dose of garlic in a far less subtle manner than aioli or mayonnaise. As we’ll explore, it goes well with grilled meat and many other foods as well. (And since it doesn’t contain eggs, some astute marketer will one day recognize that toum can function as a vegan mayo.)

Abood grew up eating Lebanese food, but she only recently learned about the sauce, according to her. Toum is a sauce that garlic haters won’t want to touch because the term toum is Arabic for “garlic,” despite the fact that her mother didn’t use it much in her cooking. Abood provides a recipe on her blog that calls for four cups of oil and a full cup of raw garlic cloves. Only if both people will be eating it is this appropriate for a first date.

So, if you can, start with extremely fresh garlic because it will be the star of the show. Abood told me the other day that she was intending to prepare toum soon because heads of garlic have recently started to appear at the farmers’ market where she lives in Michigan. She like to cut each garlic clove in half lengthwise and, if present, remove the green germ since it adds a “bitter, burning flavor.”

What is Tzatziki?

Tzatziki made from scratch is amazing! Tzatziki is a yogurt sauce containing cucumbers, garlic, salt, lemon juice, and dill if you’ve never tried it or heard of it. In Greece, where it is smeared on top of practically everything, it is incredibly popular. You can serve it as a dip for a main meal along with some skewered poultry, vegetables, fish, or pork, or you can serve it with crudits or pita as an appetizer or snack. It is zesty and vibrant, making it ideal for summer.

Tzatziki is another dish that you can prepare on a regular basis and keep on hand for lunch and dinner. As I use it in so many recipes, you’ll see it frequently on WGC. Additionally, it is the ideal nutritious snack. Make some tzatziki, get some Persian cucumbers, and you’re good to go.

Here are some frequently asked questions about tzatziki that I receive:

How is Tzatziki made?

Making tzatziki is quite easy. All you need are Persian cucumbers, Greek yogurt, lemon, garlic, and dill. Cucumbers should be diced, lemons should be juiced, garlic and dill should be chopped, and greek yogurt should be combined with everything. The recipe card below contains the specific step-by-step directions and measurements.