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–+ servings
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 minutes
Cook Time0 minutes
Total Time5 minutes
Course: sauce
Cuisine: Western
Keyword: mustard yogurt sauce
Servings: 8
Calories: 19kcal
Author: Adrianne

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. 

Nutrition

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