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Garlicky Mayonnaise

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This creamy garlic mayonnaise is a versatile condiment that brings a punchy, savoury depth to any meal. By blending silky mayonnaise with thick whole-milk yogurt, you achieve a lighter texture without sacrificing richness. The addition of a single anchovy fillet provides a subtle umami quality that balances the zing of fresh lemon juice and the warmth of the raw garlic.

Ideal as a dip for seasonal vegetables or a spread for a gourmet roast chicken sandwich, this homemade dressing is a simple way to elevate your everyday cooking. It is a brilliant make-ahead option for weekend entertaining or a quick midweek supper, as the flavours develop and mellow beautifully after a few hours in the fridge.

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Ingredients for Garlicky Mayonnaise

  • 1 finely grated garlic clove

  • 1/2 finely chopped anchovy fillet

  • 120ml mayonnaise

  • 120ml plain whole-milk yoghurt

  • 1 tablespoon fresh lemon juice

  • Kosher salt and coarsely ground black pepper

How to make Garlicky Mayonnaise

Whisk 1 finely grated garlic clove, 1/2 finely chopped anchovy fillet, 120ml mayonnaise, 120ml plain whole-milk yoghurt, and 1 tablespoon fresh lemon juice in a medium bowl; season with kosher salt and coarsely ground black pepper and more lemon juice, if desired.

DO AHEAD: Garlicky Mayonnaise can be made 2 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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