Rich Garlic Yoghurt Sauce

Ooof, if you have seen me eating at Halal Guys or any Middle Eastern/Mediterranean eatery, it is not complete until I get my hands on their white sauce (like Toum or Tzatziki). I mean seriously, the tangy and refreshing taste does not only get rid of any gamey taste (especially when I eat lamb), but it would just level up every single food that is served.

Although I have yet to be able to exactly replicate the taste of neither Toum or Tzatziki, I find this recipe is to give me the same satisfaction (and did I tell you that it is also a great alternative to Ranch sauce to pair with your chicken strips?). I am no nutritionist, but I feel less guilty eating my food with this sauce as compared to ranch.

Best served with spiced, grilled meat and vegetable (eggplants especially, although I don't really eat eggplants), fried chicken (just add a bit of white mushroom and more mayo, game over), or with your favorite naan.

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Serving: 4-5 pax

Prep Time: 10 mins + overnight to give a richer taste

Ingredients:

Missing in the picture is my secret weapon, Japanese mayo (honestly I forgot about it until I started making the sauce)

• 1 1/4 cup of greek yoghurt (regular yoghurt works too, but this gives a leaner taste)

• 2-3 cloves of garlic, minced finely

• 1/2 lemon (for juice)

• 2 squirts of Japanese mayo

• Salt to taste

• Black pepper to taste

• Dill, chopped (to your preference)

• Chili flakes (if you want to add that extra kick)

• 2-3 dash of olive oil

Preparation:

• In a bowl, combine yoghurt and minced garlic. Mix it well until you can see it is well combined and you can smell the aroma of the garlic.

• Add lemon bit by bit and mix well. Taste if it is tart enough for your taste bud.

• Add salt and pepper to taste. Remember, you do not want to have the pepper taste to be dominant. If you want to add the chili flake, this is the right time.

• Add olive oil to give a good consistency (not too runny nor congealed, much close to what you expect with tzatziki).

• Add in the chopped dill and chill it for at least 10 minutes, and serve!

• If you do have time, I find that I like the sauce to be left overnight in the fridge as the taste would be more harmonious.

Enjoy!