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Yoghurt-garlic sauce recipe

Yoghurt-garlic sauce recipe

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  • Dish type
  • Side dish
  • Sauce

A creamy sauce made with Greek yoghurt, garlic and chives. Delicious on burgers, kebabs or with baked potatoes.

1 person made this

IngredientsServes: 6

  • 3 to 4 tablespoons Greek yoghurt
  • 1 or 2 cloves garlic, crushed
  • salt and freshly ground black pepper
  • 1 or 2 fresh chives, finely chopped

MethodPrep:10min ›Ready in:10min

  1. Mix the yoghurt and crushed garlic in a bowl; season with salt, pepper and chopped chives. Store in the fridge until ready to use.

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Garlic-Yogurt Baked Chicken

Garlic Yogurt Baked Chicken is a flavorful, delicious baked chicken recipe perfect for weeknight dinner. These chicken breasts marinated in yogurt with garlic and thyme are so good they’re bound to become your new favorite din din!

Recipe Summary

  • 1 (16 ounce) package pasta
  • 1 tablespoon butter (Optional)
  • 2 cups plain yogurt
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons pine nuts (Optional)
  • 2 tablespoons butter (Optional)

Cook the pasta in a large pot of boiling salted water until al dente.

Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt

Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.

For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.


    1. For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic season with salt and pepper. Serve with pitas and skewers.

    Nutritional analysis provided by Self

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    For the Mediterranean spice blend:

    Place cumin seeds, coriander seeds and black peppercorns in a small skillet. Lightly toast over medium heat until fragrant. Let cool, then grind using mortar and pestle or spice grinder. Combine all dry spices in a small bowl and set aside.

    For the garlic-yogurt sauce:

    Combine the yogurt, garlic lemon juice, olive oil, salt and pepper in a small bowl. Adjust salt and pepper to taste. Cover and chill until ready to use.

    For the marinade:

    Combine the yogurt, garlic, olive oil, spice blend, lemon juice and zest in a re-sealable plastic bag. Add chicken and be sure it is completely covered by marinade. Lay flat in refrigerator for 30 minutes, up to 2 hours.

    To cook and serve:

    Remove chicken from marinade and evenly divide chicken between the skewers, thread approximately 4-6 pieces of chicken per skewer.

    Oil grill or pan and heat over medium-high heat (pan should be large enough for skewers to lay flat). Place the skewers on heated the grill or pan and cook for 10-12 minutes until cooked through, turning occasionally.

    Lightly heat pita on pan or grill and transfer to serving dish. Place pita on plate, lay two skewers on the pita, garnish with yogurt sauce and a sprinkle of fresh mint. Serve with lemon wedges and additional yogurt sauce.

    Deconstructed Mantı Farfalle with garlic yoghurt sauce

    This recipe is derived from a turkish recipe, called Manti. As a student I read a recipe for making this pastry dish. But making the pastry proved to difficult for me then. Not knowing how to cook properly, let alone making pastry by myself and a primitive student flat's kitchen. So together with a housemate we created our own version using farfalle instead of the pastry. It's wonderful for lunch. And as poor students we also had it for dinner quite often with some slices or pieces of cucumber. Find below the way we usually made it, but you can easily adjust the amount of ingredients according to your own taste. Don't like a lot of sauce, just make less, want more meat, just put in more minced meat. For lactose free you can fry the onions and minced meat in vegetable oil and change the bulgarian yoghurt for sheep's yoghurt and skip the paprikabutter.

    Ingredients You'll Need

    400 grams farfalle
    250 grams minced meat
    2 chopped onions
    400 ml. Bulgarian yoghurt
    2 cloves of pressed garlic
    50 grams of butter
    sumak (turkish spice, optional)
    teaspoon of sweet paprika (powder)
    black pepper


    1 Mix the yoghurt, pressed garlic and a pinch of salt

    2 Cook the farfalle according to the instructions in salted water

    3 In the meantime fry the onions in 25 grams of the butter until slightly colouring

    4 Add the minced meat and fry until browned

    5 Season with salt and pepper according to taste

    6 Drain the pasta and divide it over the plates

    7 Put some onions and minced meat over the paste on each plate

    8 Do the same with the yoghurt garlic sauce

    9 Melt the remaining butter with the sweet paprika and sprinkle it over the yoghurt sauce

    10 Sprinkle a bit of the sumak over each plate (optional, but more authentic)

    Questions, Comments & Reviews

    Make Your Own Cookbook

    Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.

    Garlic sauce is a versatile sauce that you could use with different kinds of food. It could be mashed with boiled potatoes to create garlic-mashed potatoes. Also there many varieties of this sauce such as the chili garlic sauce, the yoghurt garlic sauce, garlic tomato sauce and garlic flavored white sauce. All these sauces have one thing in common and that is garlic.

    Ingredients used in the sauce

    In your effort to learn how to make the garlic sauce recipe, the first thing you need to look at is the ingredients you need to make it. In order to prepare a good recipe you will need butter, onions, garlic, white wine, salt, pepper, flour and milk.

    When you use 1½ oz of butter, one finely chopped onion, two cloves of garlic (skinned and chopped), one glass of white wine, one ounce of flour, half pint of milk and the required salt and pepper, you could make a good garlic sauce. Once you have these ingredients ready, you could set off on the preparation.


    How To Make Garlic Sauce Recipe is to follow the steps described here. Leave half an ounce of garlic on a pan and melt it. Add the finely chopped onions and cook it until it attains the golden color. Add the garlic now. Cook for one minute more. Season it with pepper and salt to get the taste. Now you could add the white wine and turn the heat on. When the volume comes down by half, turn off the heat and remove the pan.

    Leave the balance volume of one ounce of butter in another pan and add the flour. Cook for five minutes. Now it is time to add the milk. If you are experienced in making this type of sauce before, you know that when you add milk you need to add it very slowly little by little. When you add the first little bit of milk, you will get something like pastry. When you go on adding little by little it will look like dough. Finally, when you dissolve this dough in milk, you will end up with a fine thick sauce.

    When you add your onions and the garlic you have prepared before, you are ready to serve your garlic sauce. This is a sauce that you need to serve hot. It could be served with steaks and also it could be used as a dip for sausages in place of ketchup. For a barbecue it is ideal but you may need to make a large batch. Since it is easy to make, you will be able to do that without much hassle. However, if you make some mistake in the process and end up with a lumpy sauce, one thing you could do is to use your food processor and whizz it for a few seconds. Your sauce will become smooth.

    Probably you have seen this sauce being prepared in celebrity shows. Only when you make it yourself you will understand how easy it is to make it.

    Different Garlic Sauce Recipes

    Garlic has been in use for a long time and one of the ways in which it is used is that it is put in sauces. As an additive to the sauce, it adds to the strength and flavor of the sauce, but specialized garlic sauces are also available that are made by several different food manufacturing companies and are available off the shelf, ready to be used by the customers.

    However, certain people prefer to make their own garlic sauces rather than buy off the shelf products. They cite several reasons for such a behavior. The first one is that since certain ready made sauces are made to a general specification, they do not carry the taste as fresh garlic sauces do. The other reason for them not using such garlic sauces is that they contain preservatives and other coloring agents that not only tamper the taste of the product but also are also dangerous to health. Therefore, people tend to use their own Garlic Sauce Recipe in order to make one.

    The typical Garlic Sauce Recipe is known as is also known as the garlic flavored white sauce and is made by using forty five grams of butter, a finely chopped onion, one glass dry white wine, two to three cloves crushed garlic, some salt, pepper and half a pint milk. Melt about fifteen grams butter in a pan and add the onion until its gets golden and turns soft. Add the garlic and cook for another minute or two. Add salt and pepper to taste and then add the wine, reduce the heat and allow about half volume to stay. Then cut the heat off. Take another pan and put the rest of the butter in it to be melted. Add thirty grams flour, stir and cook for five minutes. In the process, add the milk and start to beat the mixture until you get a thick white sauce. Add the onions and garlic to it and you are done.

    How To Make Garlic Sauce depends upon the requirements of the user and his or her taste. The sauce that was described above is used to be served as a topping over grilled or fried chicken. But there are other sauces that serve as delicious and appetizing dips for certain dishes or form part of the crust or core of other dishes. Take the example of the Chili Garlic Sauce. The Chili Garlic Sauce originated from Mexico and has now become a popular sauce to be served with French fries or with fast food. It adds a hot and buzzing taste to those meals and is preferred to be used by people who like their meals ‘hot’. On the other hand, for those who prefer a milder taste, the Creamy Garlic Sauce provides a better option. The Creamy Garlic Sauce is made by using garlic, butter, basil, oregano and cream and is usually served as a hot pour over pasta along with fried chicken, where it produces a warm but mellow taste to the person who is eating. Whichever sauce is being used, it sure does bring pleasure to its users and will do for the upcoming future.

    We tend to use natural yoghurt when we make our garlic mayo, however we have used Greek yoghurt instead.

    Greek Yoghurt is thicker, higher in fat and has a slightly tangier flavour.

    It is personal preference which one you use.

    How to make a homemade low-fat garlic sauce?

    If you wanted a lower fat garlic sauce, all you need to do is substitute the full fat natural / greek yoghurt with 0% fat (or low fat) yoghurt.

    The same with mayonnaise, opt for light or lighter than light mayo!

    Demon Cook

    This is one of those delicious, easy-to-make accompaniments that once tried you will want to make all the time. It is from one of my favourite recipe books, Ottolenghi: The Cookbook , which is full of interesting and unusual dishes based on the food served in the eponymous cafes in Notting Hill, Kensington and trendy Islington. I haven't actually eaten at an Ottolenghi cafe - yet - but I have walked past the cafe on Ledbury Road, W11 quite a few times. If you have heard of Ottolenghi, it's probably because of the giant meringues which they make and display in the window, great balls of sweetness piled up on elegant glass cake-stands. Yoram Ottolenghi, the owner, is Israeli and the food is most definitely inspired by the eastern Mediterranean and the Middle East, the kind of food which I love: full of spices, piquant flavours, and fresh herbs like coriander and dill.

    In the recipe book, this yoghurt sauce should accompany Chickpeas and Spinach with Honeyed Sweet Potato, a vegetarian dish which is comforting and tasty. The yoghurt sauce, which is spiked with lemon zest, cuts through the sweetness of the honeyed sweet potato. I love this sauce and now make it all the time, usually the accompany grilled meat or kebabs. It works particularly well with lamb and chicken and is great as an accompaniment for barbecued food. I also like it slathered over fried Halloumi cheese, another great ingredient from the eastern Mediterranean. Once made, it keeps quite well in the fridge for a couple of days, if covered with cling film, and can easily be augmented with chopped fresh herbs or harissa paste.

    100g Greek yoghurt
    1 garlic clove, crushed
    juice & grated zest of 1 lemon
    3 tbsp olive oil
    1 tsp dried mint

    Whisk together all the ingredients. Season with salt and pepper to taste.