Mustard Yogurt Sauce has serious tang! Quick and easy to make, you will never want to use store bought sauce again. Freshly flavored with a creamy texture blended with smooth American mustard, serve with fries and more! This yogurt mustard sauce is all kinds of saucy 😂,
Recipes like my Parsley Yogurt Sauce, Cilantro Lime Yogurt Sauce and Basil Yogurt Sauce are pure yum! The Spicy Yogurt sauce is the best chip sauce ever!
Pair them with recipes like the Air Fryer Chicken Burgers, Air Fryer Cheeseburgers or Air Fryer Hamburgers for bliss on a plate!
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🤍 Recipe Highlights
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.
Used widely in recipes like my Honey Mustard Chicken Thighs and Slow Cooker Honey Mustard Wings, it brings the bite of mustard to recipes in a subtly mellowed way.
🥗 Ingredients
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 use mild American).
- Garlic (peeled and end cut off).
- Salt and pepper: we use salt and a little black pepper to season the sauce.
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!)
🍳 Instructions
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! A complete contrast to the whiter than white Horseradish Yogurt Sauce!
🍽 Serving Suggestions
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
- 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 Easy Homemade sauces
If I can get you making homemade sauces, you might like to try the following flavour combinations:
- Parsley Yogurt Sauce
- Apple Sauce for pork belly
- Gorgonzola Sauce
- Lemon Yogurt Sauce
- Garlic Yogurt Sauce
- Sweet Chilli Mayo
- Cilantro Lime Yogurt Sauce
- Basil Yogurt Sauce
- Spicy Yogurt Sauce
- Horseradish Yogurt Sauce
Or check out all Homemade Sauce recipes on the blog. It's getting tangy around here my friends.
Adrianne
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📖 Recipe
Mustard Yogurt Sauce
Equipment
- 1 Food processor
- 1 Spatula
Ingredients
- 1 cup Greek Yogurt Note 1
- 2 tablespoon Mild American mustard Note 2
- 2 cloves garlic skin peel and end cut off
- ½ teaspoon cracked pepper
- ¼ teaspoon salt
Instructions
- Blitz: add garlic, salt and pepper to the food processor bowl with the dice blade, blitz for 2-3 seconds.
- Yogurt: dollop in Greek Yogurt and mustard, blitz for 2-3 seconds to combine.
- Serve: sauce makes 1 cup and will last 7-10 days in the fridge. It is not suitable to freeze.
Notes
- Note 1 Greek yogurt: 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 Mustard: This is a liquid (not powder) mustard from the supermarket. You can use any plain yellow mustard. Hot American mustard might be too hot, so if you want to use that you can add more yogurt. I have not tried it with wholegrain mustard.
Lana says
The drip down the front of the pot for the sauce looks fab, look forward to trying.
Anonymous says
"mild American mustarn" not yoghurt - The Typo Dr.
Adrianne says
Thank-you, appreciate your eagle eye!