Mustard Yogurt Sauce has serious tang! Freshly flavored with a creamy texture blended with smooth American mustard, serve with fries and more!
This recipe is quick, easy and dollop worthy!
It has next level tang and sauciness without an overload of sweetness.
Perfect for pairing with fries, wedges, burgers, chicken and more, it is versatile and friendly!
Can I use yogurt instead of mayonnaise
Yes you can use yogurt instead of mayonnaise.
Yogurt is a great substitute for mayonnaise as mayo can often have hidden ingredients that not everyone stomachs well.
Whilst mayonnaise is a hugely popular and much loved sauce (think Coleslaw), yogurt works as an option for those looking for an alternative.
Greek yogurt is used in this recipe. It is thick, brings the dollop and creaminess, is egg free and can be lower in fat than mayonnaise.
What is mustard sauce made of
Mustard sauce is primarily made of mustard (hero of the dish) mixed with relatives like yogurt, garlic, salt, pepper and of course honey!
You can't talk about mustard sauce without referring to the most popular use of it, which is a Honey Mustard Sauce.
Ingredients needed for the recipe
Everything you need to make the sauce is shown in the photo below.
We use a combination of 4 simple ingredients with our main ingredient being, the mustard in this recipe.
As you can see, the recipe calls for:
- Greek Yogurt (can use low fat)
- mustard (I used mild American)
- garlic (peeled and end cut off)
- salt and pepper
We bring the tang, the subtle, the smooth and the creamy to this sauce!
I recommend using mild American mustard as it is not too sharp in flavour.
Hot English mustard, whilst having its time and place at the table doesn't have a seat for this serving (it is not subtle enough!)
Here are the step by step instructions to make this sauce.
You will need a food processor with a sharp blade (not the shred but the dice blade).
- add garlic, salt and pepper to the food processor (Photo 1)
- blitz for 1-2 seconds (Photo 2)
- add Greek Yogurt and mustard (Photo 3)
- blitz for 3- 5 seconds to combine (Photo 4)
These simple steps are all that is needed to bring our sauce together.
The garlic needs to be finely chopped in the initial step and the yogurt with additional ingredients added next.
You can't add the yogurt and garlic at the same time if using whole cloves of garlic as the yogurt will surround the blades and not allow them to chop the garlic.
If you use minced garlic for the sauce (optional), you can add all of the ingredients together.
I am in support of both ways of using garlic in this recipe, ie freshly chopped or spooned from a bottle of minced garlic, it is pretty much same, same.
As you can see from the photo above, the mustard brings the vibrant yellow colour to the sauce!
This sauce is very versatile and will walk in partnership with a number of tasty combos. My serving suggestions are with:
- Gravy Fries (chips and gravy)
- Air Fryer Chicken Burgers
- Air Fryer Hot Dogs
- Simple Air Fryer Sausages
- Easy Air Fryer Hamburgers
- Air Fryer Mini Hotdogs
- Air Frozen Mini Corn Dogs
I find this sauce pairs well with all the fun stuff or simply spread on an Air Fried Chicken Thigh!
In the photo above you can see the pairing of this sauce with the Air Fryer Chicken Burger. The combination is simply delightful!
Frequently asked questions
- This recipe is quick and easy
- It takes less than 5 mins to bring it together
- I recommend using full fat Greek yogurt (or low fat if you prefer)
- I also recommend using a mild not hot mustard
- The recipe makes one cup of sauce
- The sauce will last in the fridge for 7-10 days
- This recipe is not suitable to freeze
More Homemade sauces
If I can get you making homemade sauces, you might like to try the following flavour combinations:
- Parsley Yogurt Sauce
- Lemon Yogurt Sauce
- Garlic Yogurt Sauce
- Sweet Chilli Mayo
- Cilantro Lime Yogurt Sauce
- Basil Yogurt Sauce
- Spicy Yogurt Sauce
- Herbed Yogurt Sauce
Or check out all Homemade Sauce recipes on the blog.
PIN and save the recipe for later
Mustard Yogurt Sauce
- Food processor
- 1 cup Greek Yogurt Note 1
- 2 tbsp Mild American mustard Note 2
- 2 cloves garlic skin peel and end cut off
- ½ tsp cracked pepper
- ¼ tsp salt
- Add garlic, salt and pepper to the food processor bowl with the dice blade, blitz for 2-3 seconds
- Dollop in Greek Yogurt and mustard, blitz for 2-3 seconds to combine
- Sauce makes 1 cup and will last 7-10 days in the fridge. It is not suitable to freeze
- Note 1 You can use full fat or low fat Greek Yogurt. I am using full fat, I find its consistency a little bit thicker than the low fat version.
- Note 2 This is a liquid (not powder) mustard from the supermarket. Not Dijon and not wholegrain mustard. It is smooth and yellow.
Girl's got to love a little tang every now and then and this sauce seriously brings the tang!
It is also smooth and subtle, perfectly blended for your ultimate yum.
I made this recipe for you to cut the sweet out of a savory sauce.
I would LOVE to hear your feedback in the comments below, please let me know if you make the recipe!
Its getting tangy around here my friends.