Yogurt, dill, and garlic sauce
A cool, thick dill sauce for pizza with a choice of Greek yogurt or sour cream and either mellow confit garlic or a sharper fresh-garlic route.
Prep10 min
0 Servings1
Christoph Mayer's house yogurt-dill sauce, with FoodSafety.gov consulted for conservative cold-storage guidance
Ingredients
Units
Temperature
Servings
Sauce
- 120 g thick Greek yogurt or sour cream, use full-fat and drain if loose rounded
- 8 g fresh dill, finely chopped rounded
- 2 garlic cloves, use soft confit garlic or 1 small freshly grated clove rounded
- 1.5 g fine salt rounded
- 0.25 g black pepper rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- If the yogurt or sour cream looks loose, drain it in a fine sieve for 15 to 30 minutes. Pizza sauce must hold a soft ridge rather than run from a spoon.
- For the mellow route, mash 2 drained confit garlic cloves to a paste. For the sharper route, finely grate 1 small fresh garlic clove and leave it in the dairy for 10 minutes before tasting.
- Stir the chosen garlic, dill, salt, and pepper into the yogurt or sour cream. Rest in the refrigerator for 15 minutes, then adjust seasoning.
- Spread the full 130 g over one 30 cm pizza in a thin, even layer. Keep the sauce cold until the dough and toppings are ready.
Notes
- Moisture matters more than dairy choice. Thick Greek yogurt gives a tangier finish; full-fat sour cream gives a richer one. Drain either if whey collects around the edge.
- Refrigerate promptly at 4°C or colder and use within 3 days. If using homemade confit garlic, count its original preparation day and never extend that garlic’s own refrigerated limit by mixing it into dairy.
- Do not freeze. The dairy can separate and release water onto the pizza. Discard after 2 hours at room temperature.
Sources consulted
- Christoph Mayer’s house notes are the primary source for the yogurt-or-sour-cream and confit-or-fresh-garlic routes.
- FoodSafety.gov, Cold Food Storage Chart was consulted for conservative refrigerated-food guidance.
Good with
Sources consulted
The two dairy routes and garlic options are Christoph's house method; the outside source informs refrigeration guidance only.
From Christoph Mayer