Garlic Mayo Sauce - Quick and Easy Homemade Recipe

Ingredients

• 3 tbspMayonnaise
• 3 tbspNatural yoghurt or Greek yoghurt
• 2 tspGarlic purée or 2 garlic cloves, finely minced
• 2 tspMint jelly or mint sauce
• ½ lemon, juice onlyLemon

Instructions

1. 1

   Mix the sauce

   Put the mayonnaise, yoghurt, garlic purée, mint jelly and lemon juice in a bowl. Mix until evenly combined.

2. 2

   Taste and serve

   Taste the sauce. For a stronger flavour, add more garlic, mint or lemon to taste, then serve.

What is garlic mayo sauce?

Garlic mayo is a creamy, savoury sauce served as a dip or drizzle. This version brings together mayonnaise and yoghurt with lemon for tang and mint for a fresh, sweet note.

The ingredients reflect a simple European-style condiment rather than one fixed regional recipe. Using both mayonnaise and yoghurt gives the sauce richness with a little more tang than mayonnaise alone.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 1g protein, 3g carbs, 6g fat.

The mayonnaise provides most of the fat, while the yoghurt contributes a little protein; the small amount of mint jelly and lemon supplies some carbohydrate. Serve it with vegetables or another fresh side alongside your main dish for a more balanced plate.

Choosing the base

Mayonnaise: It supplies the sauce’s creamy body and most of its richness. Low-fat mayonnaise can be used as described in the recipe.

Yoghurt: Natural or Greek yoghurt both work. Greek yoghurt usually makes a thicker sauce, while natural yoghurt tends to give a looser finish; low-fat yoghurt is also an option.

Balancing garlic and mint

Garlic: The recipe uses purée for an easy, even flavour, but finely minced cloves are an alternative. Start with the stated amount and adjust after tasting if you want more punch.

Mint: Mint jelly or mint sauce adds a sweet, herbal contrast to the garlic. Either option works; taste before adding extra, as their sweetness and intensity can vary.

Mixing and texture

Combine everything in a bowl until the colour and texture look uniform. There is no cooking involved, so avoid adding extra liquid unless you want a thinner sauce.

The finished sauce should be creamy and spoonable, suitable for dipping or drizzling. If it seems too sharp, a little more yoghurt can soften the balance; if it is mild, add more garlic, mint or lemon to taste.

Serving ideas

Serve it with kebabs, chips or crudités, or drizzle it over pizza. It also pairs well with meat and fish, where the lemon and mint offer a bright contrast to savoury flavours.

For a simple meal, use it as a dip alongside vegetables and a protein of your choice. Keep the sauce chilled until serving if preparing it ahead.

Recipe notes & tips

• Juice the lemon before measuring out the other ingredients so it is ready to mix in.
• Use finely minced garlic if you do not have garlic purée.
• Mix thoroughly so the mint and garlic are evenly distributed.
• Taste before adding extra lemon, garlic or mint, then adjust a little at a time.
• Choose Greek yoghurt for a thicker dip or natural yoghurt for a looser sauce.

Variations

• Extra garlic: Add a little more purée or minced garlic after tasting for a stronger flavour.
• More mint: Stir in extra mint jelly or mint sauce for a more pronounced herbal note.
• Lemon-forward: Add a little more lemon juice for extra tang.
• Low-fat version: Use low-fat mayonnaise and yoghurt as suggested in the recipe.
• Thicker dip: Use Greek yoghurt to give the sauce a firmer texture.

Common mistakes to avoid

• Adding too much lemon at once: it can overwhelm the other flavours, so adjust gradually.
• Using chunky garlic: finely mince the cloves or use purée for a more even texture.
• Skipping the taste check: sample the sauce before serving and adjust the garlic, mint or lemon.
• Expecting a cooked sauce: mix the ingredients in a bowl; this recipe needs no heating.
• Choosing yoghurt without considering texture: use Greek yoghurt for a thicker dip or natural yoghurt for a looser one.

How to store

Keep the sauce in a covered container in the fridge and use within 2–3 days. Stir before serving; it is intended to be served cold and does not need reheating.

Frequently asked questions