- Prep
- 10 min
- Total time
- 10 min
- Yield
- Approx. 6 servings (1.5 cups)
- Difficulty
- Easy
- Calories
- 160 kcal
Quick summary
“A velvety creamy sauce that combines the richness of mayonnaise with the acidic lightness of whole natural yogurt and Dijon mustard. An aromatic trio of parsley, chives, and fresh dill with lemon juice transforms simple salads into refined dishes.”
What you need to know
- The balanced proportion of two parts mayonnaise to one part yogurt reduces calories while preserving a silky density.
- Drying the herbs completely before chopping prevents residual water from diluting the sauce or accelerating its oxidation.
- The 30-minute rest in the refrigerator hydrates the aromatic compounds of the garlic and herbs in the creamy base.
Ingredients
Main
- cup (240g) Good quality mayonnaise
- xícara (120g) Natural whole unsweetened yogurt
- cup (about 10g) Fresh parsley finely chopped
- tablespoons (about 5g) Finely chopped fresh chives
- tablespoon (about 2g) Fresh dill finely chopped
- clove Small garlic, crushed or grated
- tablespoons (30ml) Fresh lemon juice
- tablespoon (15ml) Extra virgin olive oil
- teaspoon (5g) Dijon mustard
- teaspoon (2.5g) Salt (adjust to taste)
- teaspoon (0.5g) Freshly ground black pepper (adjust to taste)
Instructions
Principal
- Gather and Prepare the Herbs: Start by washing the parsley, scallions, and dill well. Dry them completely with paper towels before chopping them finely. The professional technique is to ensure the herbs are dry to prevent the sauce from becoming watery and to preserve its intense flavor. Use a cutting board and a sharp knife for a precise cut.
- Combine the Base Ingredients: In a medium bowl, add the mayonnaise, plain yogurt, and Dijon mustard. Mix vigorously with a wire whisk until you get a completely homogeneous and creamy consistency. Ensure there are no lumps, creating a smooth base for the sauce. The secret of this step is emulsification.
- Incorporate the Aromatics: Add the crushed garlic, fresh lemon juice, extra virgin olive oil, and chopped fresh herbs to the mixture. Stir delicately so that all flavors integrate perfectly. The most common mistake is adding too much garlic, so start with one clove and adjust if necessary.
- Season and Adjust Flavor: Season the sauce with salt and freshly ground black pepper. Mix well and taste. Adjust the seasonings according to your preference, adding more salt, pepper, or lemon juice if desired. The most important tip is to always taste and adjust to achieve the ideal balance of acidity and salinity.
- Chill to Enhance: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to develop and deepen, resulting in an even tastier sauce. In simple terms, patience greatly improves the final result.
Chef's tips
- Grate the garlic clove into a fine sliver with a microplane so it dissolves into the cream without leaving spicy chunks.
- Use a small wire whisk to mix vigorously until a completely homogeneous and shiny emulsion is obtained.
- Taste the sauce after the refrigeration time and adjust the acidity of the lemon according to the sweetness of the leaves you are serving.
Variations
- Light version with ricotta: replace half of the mayonnaise with fresh ricotta cream beaten with extra virgin olive oil.
- Mild spicy version: add half a teaspoon of red Tabasco pepper sauce or coarsely ground black pepper.
- Thick dip version for snacks: reduce the lemon juice by half to get a consistent pâté for dipping raw vegetables.
Substitutions
- Natural whole yogurt can be replaced with traditional strained yogurt, sour cream, or homemade sour cream.
- The lemon can be substituted with fresh lime juice or good quality white wine vinegar.
- Fresh chopped dill can be substituted with fresh chopped tarragon, basil leaves, or fresh mint leaves.
How to store
Store the sauce in a hermetically sealed glass jar in the refrigerator for up to 5 days. Keep under continuous refrigeration and remove only the necessary portion at the moment of consumption, always using a sterilized and dry spoon.
Can it be frozen?
Do not freeze this sauce under any circumstances. Mayonnaise and plain yogurt undergo phase separation during freezing, breaking down into a liquid, greasy, and grainy mixture without consistency after thawing.
What to serve with
Perfect for dressing crunchy green salads, steamed potatoes, carrot and cucumber sticks, or chicken breast.
Frequently asked questions
What is the difference between using Sicilian lemon and Tahiti lime in this sauce?
The Sicilian offers more floral aromatic notes and mild acidity, while the Tahitian provides more incisive and direct citrus freshness.
Can I prepare this sauce in the food processor or blender?
You can beat the base, but the chopped herbs should be added at the end with a spoon to prevent the sauce from being stained dark green.
How do I thin the sauce if it becomes too thick?
Add a tablespoon of cold filtered water or skim milk and mix with a wire whisk until it reaches fluidity.
Why should fresh herbs be completely dry when being chopped?
Wet herbs turn into a dark paste under the knife blade and release water that alters the viscosity and preservation of the sauce.
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