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Best Garlic Sauce Ever Recipe

Ingredients

How to make it

  • Chop the garlic really fine, aswell as the parsley.
  • Mix up with the mayonaise and yoghurt.
  • I use half mayo and half yoghurt and a squeeze of lemon and cracked black pepper to top it of.
  • Best result is if it's made a few hours before serving, or even a day.
  • You can keep this in the fridge in an old jamjar, for at least 2 weeks.
  • I use this sauce over salad, with meat, BBQ, dipping with veg as a starter or snack, mixing with tuna for sandwiches....I sometimes just eat it on its own :P
  • You can also thicken it a lot more with extra thick yoghurt, like greek yoghurt. That way you can turn it into a spread, which goes nice on bread as a starter.

Reviews & Comments 6

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  • fazzagold 14 years ago
    Thanks Cheflucy
    I am catering for a crowd and going to use your recipe. ta
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  • lifegate 15 years ago
    this is the one awesome thanks
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    " It was excellent "
    trigger ate it and said...
    I bet this would be great as a twice baked potato topper perhaps with a little fresh dill as well.
    Five forks and a smile :)
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  • grizzlybear 15 years ago
    will give it a try.........the more garlic the better......nice post
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  • bakermanrooster 15 years ago
    sounds tatsy will have to try
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  • jabec 15 years ago
    What do you normally serve this with?
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The Cook

cheflucy Amsterdam, NL

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