Name: Garlic Sauce Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 cloves garlic, peeled and smashed; 1½ cups (345 g) sour cream; ½ cup (116 g) mayonnaise; 1 teaspoon water; 1 teaspoon kosher salt; ½ teaspoon pepper; 1 teaspoon lemon juice

Jump to Recipe· 4.1 from 11 reviews

I absolutely love this Garlic Sauce Recipe because it brings such a bright, tangy, and creamy punch to any dish I pair it with. It’s incredibly simple to make, yet the flavor is surprisingly complex, making it one of my go-to sauces whether I’m whipping up a casual snack or dressing up a meal for guests. The zing of fresh garlic balanced with creamy sour cream and mayo creates a sauce that’s both refreshing and comforting in every bite.

Why You’ll Love This Garlic Sauce Recipe

What really makes this Garlic Sauce Recipe stand out for me is the perfect harmony between the boldness of garlic and the smooth, velvety texture that the sour cream and mayonnaise deliver. I enjoy that garlicky kick upfront, tempered by the subtle tang from lemon juice and the gentle saltiness that makes every spoonful irresistible. It’s like a party of flavors that’s lively without overwhelming your palate.

Another reason I’m so fond of this sauce is how incredibly effortless it is to prepare. Everything comes together in just a few minutes without any fancy equipment or complicated steps, yet it tastes like you’ve spent hours perfecting it. I find this sauce perfect for all sorts of occasions—whether it’s a last-minute appetizer dip, a topping for grilled meats, or a creamy salad accompaniment. It’s truly versatile and so rewarding to have on hand.

Ingredients You’ll Need

The image shows a wooden board placed on a white marbled surface with several cooking ingredients neatly arranged. In the center, there is a cluster of garlic cloves still in their papery skin, with some loose peel scattered around. To the right of the garlic, there are small piles of black pepper and salt side by side. Two halves of a bright yellow lemon are placed on the lower right side of the board. On the left and right edges of the board, there are two small white bowls filled with soft, creamy white mixtures, likely sour cream or mayonnaise. A whole lemon is partially visible on the left side just outside the board. The overall scene is well-lit and clear, showing the freshness and detail of the ingredients. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient is essential, working together to create a creamy, flavorful sauce that’s fresh and vibrant with garlic’s unmistakable aroma and taste.

Garlic cloves: Fresh and smashed to release the richest, freshest garlicky flavor possible.
Sour cream: Adds a creamy texture and tangy depth that balances the garlic’s sharpness.
Mayonnaise: Provides smoothness and richness, making the sauce luxuriously creamy.
Water: A small amount to adjust the consistency, ensuring the sauce isn’t too thick.
Kosher salt: Enhances all the flavors and brings harmony to the ingredients.
Black pepper: Adds gentle heat and complexity without overpowering the sauce.
Lemon juice: Lends a bright acidity that lifts and refreshes the whole sauce.

Directions

Step 1: Start by peeling and smashing the garlic cloves. Crushing them helps release their full flavor, which is crucial for the strong garlicky taste I love in this sauce.

Step 2: In a medium bowl, combine the sour cream, mayonnaise, and the smashed garlic. Stir them together gently until you get a creamy, smooth mixture where all components are evenly incorporated.

Step 3: Add the water a teaspoon at a time to reach your preferred sauce consistency. I usually like mine slightly loose for easy dipping, but you can adjust as you like.

Step 4: Season with kosher salt and black pepper, then squeeze in the lemon juice. Mix everything thoroughly, tasting as you go to get that ideal balance of flavors.

Step 5: Transfer the sauce to an airtight container and refrigerate it for at least 30 minutes. Chilling allows the flavors to meld beautifully and the sauce to thicken to the perfect consistency.

Servings and Timing

This Garlic Sauce Recipe makes about 12 generous servings, perfect for a medium-sized gathering or to keep handy for multiple meals throughout the week. Prep time is a mere 5 minutes—this is truly a quick fix. Since the sauce doesn’t require cooking, the total time mostly depends on how long you let it chill, which I recommend for about 30 minutes. It requires no actual cook time, making it super convenient for busy days.

How to Serve This Garlic Sauce Recipe

A piece of yellow cornbread with a soft texture and a light brown top layer is held by a woman's hand, dipped halfway into a smooth, white creamy sauce with small black herb bits. The background shows a white marbled surface blurred, and some green herbs are faintly visible in the far background. The focus is on the cornbread and its dipping action with the sauce. Photo taken with an iphone --ar 4:5 --v 7

I love serving this garlic sauce alongside crispy, roasted potatoes or fresh vegetable sticks as a creamy dip that brightens up the natural flavors of the veggies. It’s also fantastic dolloped over grilled chicken or fish, adding a rich, garlicky finish that makes each bite feel special. For a fun touch, I sprinkle chopped fresh parsley or chives on top for color and a fresh herb aroma.

When it comes to gatherings, I often serve this sauce chilled in a pretty small bowl surrounded by pita wedges, toasted bread, or crunchy chips. It’s always a crowd-pleaser and gives me a chance to get creative with the presentation—try serving it in a hollowed-out lemon or garlic bulb for extra charm. To complement the flavors, I enjoy pairing this sauce with a crisp white wine like Sauvignon Blanc or a citrusy, lightly sparkling cocktail. For a non-alcoholic option, a sparkling water infused with lemon works beautifully.

Whether it’s a weeknight meal or a holiday feast, this sauce’s cool, creamy texture and assertive garlic flavor are best enjoyed chilled or at room temperature. That way, you get the full effect of its vibrant freshness without the dullness that heat can sometimes cause. I also like to serve it in modest portions, about a tablespoon per serving, because a little goes a long way in amplifying your dish.

Variations

I’m always experimenting with this Garlic Sauce Recipe to suit different tastes or dietary needs. For example, if you want a lighter version, swapping the mayonnaise for Greek yogurt is a fantastic option. It keeps the creaminess but adds a bit more tang and fewer calories. To make it vegan, I switch out the sour cream and mayonnaise with plant-based alternatives—cashew cream works wonderfully here.

If you want to dial up the flavor complexity, I sometimes add finely chopped fresh herbs like dill or parsley, or a pinch of smoked paprika for a subtle smokiness that pairs beautifully with grilled foods. For a bit of heat, a dash of cayenne pepper or a few drops of hot sauce can transform this sauce into a spicy delight.

While this recipe doesn’t require cooking, I’ve played around with roasting the garlic beforehand for a milder, sweeter twist. Roasted garlic creates a softer flavor profile that blends into the creaminess, perfect if raw garlic’s pungency feels too strong for you. You could also pulse the ingredients in a blender for an ultra-smooth consistency if you prefer sauce without any garlic bits.

Storage and Reheating

Storing Leftovers

I store leftover garlic sauce in an airtight container in the refrigerator. Glass jars with tightly sealing lids work best for preserving both flavor and freshness. The sauce keeps well for up to 5 days, which gives me plenty of time to find new dishes to enjoy it with. Just be sure to keep it cold and covered to maintain the best texture.

Freezing

Generally, I don’t recommend freezing this garlic sauce. The sour cream and mayonnaise base can separate and become grainy once thawed, which impacts the texture. If you do freeze it, use a freezer-safe container and only keep it frozen for up to 1 month. When thawing, do so slowly in the refrigerator, and be prepared to whisk it vigorously to try to bring it back to smoothness.

Reheating

This sauce is best enjoyed chilled or at room temperature, so I don’t usually reheat it. Heating can cause the creamy base to break down and the fresh garlic flavor to mellow too much. If you want a warmed garlic sauce, I recommend making a fresh batch or gently warming a small portion while stirring constantly, but keep expectations that the texture may change.

FAQs

Can I use roasted garlic instead of raw garlic in this Garlic Sauce Recipe?

Absolutely! Roasted garlic will give you a milder, sweeter flavor which can be a delicious twist. Just make sure to mash it well to mix smoothly with the other ingredients.

Is this sauce suitable for vegan diets?

Not in its original form since it contains sour cream and mayonnaise, but you can easily make it vegan by substituting those with plant-based alternatives like cashew cream and vegan mayo.

How long does the garlic flavor last in the sauce?

The garlic flavor stays quite vibrant for the first few days after making the sauce but tends to mellow slightly after a couple of days in the fridge. For the freshest taste, I recommend using it within 3 to 4 days.

Can I prepare this sauce in advance?

Yes! In fact, I think it tastes better after resting in the fridge for at least 30 minutes to allow the flavors to meld. You can make it up to a day ahead for even better results.

What dishes pair best with this garlic sauce?

I love it with grilled meats, roasted vegetables, as a dip for chips or crudités, or even spooned over sandwiches and burgers. It’s incredibly versatile and adds a flavorful lift anywhere you want a creamy garlic punch.

Conclusion

I hope you’re as excited to try this Garlic Sauce Recipe as I am to share it with you. It’s one of those rare sauces that’s both simple and outstandingly flavorful, perfect to brighten up all kinds of meals. Give it a shot—I promise this creamy, garlicky delight will quickly earn a permanent spot in your kitchen rotation.