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Coriander Garlic Yoghurt Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant coriander garlic yogurt sauce is a versatile vegetarian staple that brings a refreshing lift to any meal. Combining thick Greek-style yogurt with the bright notes of fresh lemon juice and fragrant coriander, it offers a sophisticated balance of creamy texture and citrus zing. A subtle kick from the cayenne and raw garlic adds depth, making it an essential accompaniment for summer dining or spicy dishes.

Whether you are serving it alongside grilled halloumi, roasted root vegetables, or as a cooling dip for flatbreads, this homemade sauce is incredibly simple to prepare. It is a healthy, protein-rich addition to your repertoire that tastes significantly better than shop-bought alternatives. For the best results, allow the ingredients to infuse in the fridge before serving at room temperature.

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Ingredients for Coriander Garlic Yoghurt Sauce

  • 350ml plain whole-milk Greek-style yoghurt

  • 3/4 cup finely chopped coriander

  • 70ml fresh lemon juice

  • 1 1/2 teaspoons finely chopped garlic

  • 3/4 teaspoons cayenne

How to make Coriander Garlic Yoghurt Sauce

Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavours to blend). Bring to room temperature before serving.

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.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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