Garlic Yogurt Sauce

Ingredients

• 120 g good-quality plain mayonnaise
• 120 g unsweetened whole-milk plain yogurt
• 15 ml fresh lemon juice
• 2 tsp Dijon mustard
• 1 tsp dried chives
• 1 tsp dried parsley
• 1 tsp dried dill
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground or lightly crushed celery seeds
• 1/2 tsp sweet paprika
• 1/2 tsp fine salt
• 1/4 tsp ground black pepper

Method

1. Place the mayonnaise in a very clean medium bowl. Briefly work it with a whisk until smooth and glossy, with no lumps or visible separation.
2. Add the plain yogurt and whisk gently, starting in the center and gradually widening the motion toward the sides of the bowl. The sauce should become homogeneous, thick but supple, with a coating-cream texture.
3. Stir in the mustard and lemon juice. Whisk just enough to distribute them: the sauce should smell fresher and become slightly more fluid without turning runny.
4. Add the dried chives, dried parsley, dried dill, garlic powder, onion powder, celery seeds, paprika, salt, and pepper. Mix with a spatula or spoon to hydrate the herbs without incorporating too much air.
5. Taste the sauce on a lettuce leaf or a piece of raw vegetable rather than from a spoon alone: it should be distinctly aromatic and tangy, salty enough, with a clear garlic and onion note that is not aggressive.
6. Cover the bowl and refrigerate. Let it rest until the herbs have rehydrated and the garlic powder has melded into the sauce; the texture should thicken slightly and the flavors become rounder.
7. Stir gently before serving. If the sauce seems too firm for dressing a salad, loosen it with a small splash of cold water or yogurt; if using it as a dip, keep it thicker, creamy, and very cold.

Nutrition

Per serving

Energy

126.3 kcal

Protein

1.77 g

Carbohydrate

6.44 g

Fat

10.58 g

Fibre

0.74 g

Calcium

59.51 mg

Iron

0.42 mg

Magnesium

4.94 mg