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Mustard Yogurt Sauce in clay bowl with sauce oozing over front edge
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5 from 1 vote

Mustard Yogurt Sauce

Mustard Yogurt Sauce has serious tang! Freshly flavored with a creamy texture blended with smooth American mustard, serve with fries and more!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: sauce
Cuisine: Australia
Keyword: mustard yogurt sauce
Servings: 8
Calories: 19kcal
Author: Adrianne


  • Food processor
  • Spatula


  • 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. 


Calories: 19kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg