Mayo Yogurt Sauce Recipes

MAYONNAISE MADE WITH GREEK YOGURT

Steps:

• In a small bowl, whisk the vinegar into the cornstarch
• Whisk 2/3 cup of the yogurt into the vinegar mixture
• Pour the yogurt and vinegar mixture into a small saucepan and cook over high heat, whisking constantly, until it comes to a boil
• (The yogurt mixture will thicken very quickly
• ) When it is very thick, scrape it into the bowl of a food processor
• Blend the yogurt mixture for about 1 minute
• Turn off the food processor and scrape down the sides of the bowl
• Continue to blend the yogurt mixture until it is slightly cool and very smooth, about 3 more minutes
• Add the remaining yogurt, mustard, sweetener, and salt to the mixture
• Blend for another minute
• Scrape down the sides of the bowl and blend for 30 more seconds
• Pour the mayonnaise into a plastic container
• Cover tightly and place in the refrigerator until it is cold and firm, about 2 hours
• The mayonnaise can be stored in the refrigerator for up to 1 week

BASIC YOGURT SAUCE

Steps:

• In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

GREEK YOGURT GARLIC MAYO

Steps:

• Place garlic unpeeled in a dish with olive oil, microwave on high for 1 to 1-1/2 minutes until very soft.
• Squeeze garlic from skin into a bowl; mash with a fork until smooth.
• Add Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt and pepper.
• Stir well until fully incorporated.
• Can be made ahead and refrigerated for up to three days.