Cup Of Garlic Sauce Recipe

Mince or smash garlic

Finely mince the 4 garlic cloves or smash them with the flat side of a knife and then mince. For a mellower garlic flavor, sprinkle the minced garlic with a pinch of salt and use the side of the knife to press and smear it into a paste (this helps break down sharp compounds).

Combine yogurt and mayo

In a medium bowl, whisk together 1 cup plain Greek yogurt and 1/4 cup mayonnaise until smooth and slightly glossy.

Emulsify with oil and lemon

Add the 1 tablespoon olive oil and 1 tablespoon fresh lemon juice to the yogurt mixture and whisk until incorporated. This helps create a smooth, slightly creamy emulsion.

Add garlic

Stir the garlic paste into the yogurt-mayo mixture, mixing thoroughly so the garlic is evenly distributed.

Add 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon dried oregano to the bowl. Mix well and taste. If the sauce tastes too tart from the lemon or yogurt, stir in the optional 1/4 teaspoon pinch of sugar a little at a time and re-taste.

Fold in 1 tablespoon chopped fresh parsley for brightness. Adjust salt and pepper to taste.

If the sauce is thicker than you prefer for dipping or drizzling, whisk in up to 2 teaspoons water, 1 teaspoon at a time, until you reach desired consistency.

Transfer the sauce to a small serving cup. Drizzle with 1 teaspoon extra virgin olive oil and sprinkle a tiny pinch of dried oregano or chopped parsley on top for garnish.

For best flavor, refrigerate the sauce for at least 30 minutes to let the garlic infuse. Bring back to cool-chilled serving temperature before serving. Store in an airtight container in the refrigerator for up to 4 days.