Garlic sauce with mayonnaise. Garlic mayonnaise White garlic sauce for kebab

step by step recipe with photos

Natural ingredients provide the popular cold sauce with an ancient history with the maximum amount of nutrients. Mustard powder helps achieve an elastic consistency.

When making it, our great-grandmothers managed just fine with a whisk, but with the help of a mixer the process was significantly sped up. To ensure good binding, the oil is poured into a homogeneous mixture in a thin stream and whisked continuously for several minutes. It is very important not to use salty spices so as not to oversalt the final product.

Unusual flavor combinations are created by the addition of cheese, olives and lemon zest, but the classic of the genre is garlic mayonnaise.

Ingredients

You will need a 200 g container:

2 chicken yolks
170 ml vegetable oil
2 cloves garlic
3 pinches of salt
0.5 tsp. granulated sugar
0.5 tsp. 9% vinegar

Preparation

1. If you are using chicken eggs, carefully separate the whites from the yolks, being careful not to damage them. You can use the whites in another recipe. If you plan to create mayonnaise from quail eggs, then you need to use about 2-3 whole eggs.

2. Pour the chicken yolks into the bowl of a blender or mixer, add salt, granulated sugar and pour in 9% vinegar. Squeeze the garlic cloves through a press, after peeling and rinsing them.

3. Beat everything until the yolk mixture completely turns white and turns into an emulsion. This will happen in about 5-8 minutes. If you do not beat it to this state, then all the oil that you pour into it will separate.

4. Next, begin to pour in vegetable oil in a thin stream so that the emulsion has time to thicken. This will take about 3-5 minutes. Take your time, otherwise the mayonnaise may separate.

5. This is how thick, dense and glossy the sauce is when it comes out. If it is very thick for you, then carefully move it into a jar or other container, be sure to rinse the blender bowl, dry it and beat 1 egg white in it, which you then add to the mayonnaise after whipping. The sauce will change color to a lighter color and become thinner.

Serve the sauce with almost all first and second courses, meat and fish appetizers, “”, etc.

Note to the hostess

1. Using this sauce, you can improve the taste of meat that has been in the refrigerator and has lost its juiciness. This happens with boiled beef, not too fatty pork, smoked or baked chicken breast. You need to spread garlic mayonnaise in a fairly thick layer on slices of bread, and place thin slices of meat on them. Leave the sandwiches under the film for 15–30 minutes.

2. If a fragrant salad dressing is urgently needed, but the cook does not have fresh garlic, chopped dried product will help out. This seasoning actively imparts both flavor and aroma to the vegetable oil, but it is better to steam it before combining it with the complex of ingredients. It is convenient to do this in a fine-mesh colander over a pan of boiling water.

3. It is not advisable to season with garlic mayonnaise those snacks that contain the following ingredients: sea cabbage and sauerkraut, boiled peas (this does not apply to canned ones), octopus, cuttlefish. It goes well with mussels and crustaceans of all kinds.

4. Since the technology involves the use of raw yolks, a picky attitude to the quality of eggs is a prerequisite. Market ones do not always have a laboratory stamp, but store ones are carefully checked - all you have to do is pay attention to the date of their arrival at the retail outlet.

Aioli is a fairly universal sauce, depending on the cuisine - it is served with seafood, meat dishes, croutons and even soups. The sauce has quite a lot of varieties, differing from each other both in some of the main ingredients included in its composition, and in additional ones. Somewhere they add tomatoes, somewhere they add pears, but we will prepare an Italian variation of it, without any frills.

Step 1. Finely chop the garlic

3 cloves garlic finely chop. Can be finely chopped with a knife. You can squeeze it out with a garlic press. You can grate it on a fine grater. We send the resulting mass to the prepared bowl, in which we will subsequently mix the remaining ingredients. In my case it's a mixer bowl.

Step 2. Separate the yolks and beat them

The sauce can be prepared either manually - with a whisk, or using a mixer, planetary mixer or blender with a whisk attachment. You can manage to prepare it using a blender with a knife attachment, provided that What it's quite powerful.

Separate 2 yolks. Add to the container with garlic. Beat with whatever you have on hand with a pinch of salt.

Leave the whites. You can, for example, add them to scrambled eggs/omelettes the next time you cook. But it is advisable, of course, not to delay using them.

Very important so that there are yolks room temperature, otherwise there is a very high risk that the mass will not rise. To do this, either leave the beaten yolks to sit outside the refrigerator for half an hour, or remove the whole eggs from there half an hour before cooking.

If you need to prepare the sauce quickly, but the eggs are cold, try dipping the eggs in hot water for 10-15 minutes.

Step 3. Pour in the oil in a thin stream until the desired consistency is reached.

We use olive oil. If desired, you can replace it with sunflower, it won’t be much worse, but the taste will be different.

At the first stage, it is very important to pour a few drops at a time. That is, they dropped a little oil and beat it. They dropped more. And so on until you add about 20 ml of oil. Next, you can speed up the process a little: switch from drops to thin a trickle.

Using a hand mixer/whisk is not very convenient to make the sauce. You can get the hang of it, but if the bowl runs away and you don’t have enough hands, ask someone to help. You hold the bowl and beat, and let your assistant pour the oil.

Important- control the process, and if you see that when adding oil, the required consistency (the mass does not become like mayonnaise) If it doesn’t work, stop. Separate another yolk, beat it (just this time make sure it has reached room temperature) and pour in your failed mayonnaise in a thin stream. If everything worked out this time, add the remaining oil.

Step 4. Season with salt and pepper. Add lemon juice.

When you have reached the desired consistency, add a pinch of salt and pepper, stir and taste. If necessary, add more.

Lemon juice is also added to taste. Get started from one quarter lemon. Give it a try. Not enough sourness - add more.

I like the lemon note in the sauce, especially when eating it with fish and seafood, I add the juice of half a large lemon to the aioli.

Liquid seasonings for dishes are always in constant demand, no matter how they are offered - separately or as part of ready-made dishes. Particularly popular is a cold sauce made from mayonnaise and garlic, often with the addition of sour cream for a soft taste and herbs for piquancy. This aromatic liquid gravy enriches the taste of any dish - meat, mushrooms, vegetables or fish, and is self-sufficient even with a piece of bread or toast!

Garlic sauce with mayonnaise is considered a classic “dip” sauce, which is served for dipping pieces of solid food in it: vegetables, seafood, meat, bread or fish, and other products. Therefore, this is a particularly popular cold seasoning at friendly parties.

Let's look at several options for garlic-mayonnaise sauce, which deserves to be a regular guest on your table - both among delicacies and among simple family dishes.

Classic garlic mayonnaise sauce

For lovers of original salad dressings, this is the most affordable recipe. For this great dressing, just combine 2 tbsp. chopped garlic with 1 cup mayonnaise and 1 tbsp. fresh lemon juice.

Alternatively, you can add salt and ground black pepper to the dressing.

Ingredients

— 1-3 cloves (to taste) + -
- 1 tsp. + -
- 1 tbsp. l. + -
Sweet and sour apple– 1 small fruit + -
- 1 tbsp. l. + -
- a third of a tsp. + -
- 2 pcs. + -
— 200 g + -

Preparation

We will look at this dip-gravy in more detail, because it is “amazingly good”! To prepare it, we need a high-quality blender.

Vegetable oil plays a special role in the preparation of this sauce. We must remember one nuance: the more you pour in, the thicker the consistency of the sauce becomes.

This savory, salty-sweet dip with a very pleasant acidity will be a real highlight of the holiday treat! There will be no one left indifferent, so prepare enough of it so that everyone has time to enjoy its taste!

This excellent cold seasoning for meat is a pleasure to prepare! It’s very simple to make: mix half a glass of mayonnaise and sour cream. Mix 1 tsp into this mixture. fresh lemon juice, 0.5 tsp. garlic powder and 0.5 tsp. dried oregano. Mix until smooth.

Serve the sauce with baked or boiled beef, or season a meat salad.

This delicious liquid seasoning perfectly complements the taste of fish dishes. Its taste will be appreciated by everyone present at the table, don’t even doubt it!

To prepare it you need the following products:

4 tbsp. mayonnaise, 3-4 cloves of garlic,
2 tbsp. Dijon mustard,
2 packs (or 220 g) soft cream cheese,
2 tbsp. chopped dill,
a quarter tsp each paprika, celery seeds and parsley,
If necessary, lemon juice.

Before mixing all the seasoning components, the cheese should be allowed to warm at room temperature until pliable for at least 1 hour. If the cheese is not warm enough and does not become soft, it will be difficult to mix with the rest of the ingredients.

Mix all the ingredients. Adjust the consistency of the sauce with the amount of mayonnaise or lemon juice. Cool the mixture for an hour and serve.

Any sauce made from mayonnaise and garlic is a pure improvisation of the cook. Feel free to add your favorite spices and herbs to it and you will not be disappointed. This liquid seasoning will be different every time, as will the dishes you season with it! Good luck with your combinations!

– very easy to prepare, but despite this, it harmonizes perfectly with many dishes. Garlic sauce will be an excellent addition to fried meat, baked potatoes, salad of fresh tomatoes and cucumbers, etc. It is also a good idea to use this sauce as a base, i.e. create different dishes by adding different ingredients to it.

Just remember that industrially produced mayonnaise contains a number of harmful ingredients, including preservatives, flavor enhancers, flavors, emulsifiers, thickeners, stabilizers, dyes, etc. And there are few natural ingredients, because instead of eggs, egg powder has long been used, soy starch is added to give consistency, and the cheapest, refined and deodorized oil is used.

Garlic sauce with mayonnaise and dill

Ingredients:

sour cream - 400g
mayonnaise - 400g
garlic - 1 head
green onions - 1 bunch
dill (fresh) - 1 bunch
parsley (fresh) - 1 bunch

Sauce recipe:

To prepare garlic sauce with mayonnaise, sour cream and herbs you need...
Mix sour cream and mayonnaise.
Rinse all greens under running water and dry on a napkin.
Finely chop the green onions, dill and parsley and add to the sour cream and mayonnaise.
and send it after the onion.
Pass the peeled garlic through a press, add salt and mix.
Add garlic to the rest of the ingredients and stir.
Before serving, the garlic sauce should be refrigerated for several hours.

Ingredients:

300 g mayonnaise (the fattier the better)
2 tbsp. l. sour cream 20% fat
1 head of garlic
salt to taste
black pepper to taste

Cooking method:

In a convenient deep bowl, mix mayonnaise and sour cream, mix well, add salt and pepper. Peel the garlic and pass through a garlic press.
Add garlic mass to mayonnaise and sour cream. Mix thoroughly again, preferably not with a spoon, but with a whisk. The sauce is ready.
It can be transferred to a glass container, covered with a lid and hidden in the refrigerator. As soon as the required dish is ready, transfer the sauce to a gravy boat and serve.

Homemade garlic mayonnaise sauce

Ingredients:

chicken egg – 1 pc.;
high-quality olive oil (can be replaced with corn or sunflower oil) – 120-150 g (watch as you beat);
table mustard or any of the savory ones (Dijon, American, hot, spicy) - 8 grams or 1 dessert spoon;
table vinegar (9%) – 5-10 ml to taste;
finely ground salt - up to? teaspoon;
granulated sugar – 1-2 pinches;
garlic – 3-5 cloves;
seasonings to choose from - paprika, dried basil, dill, parsley, arugula, hot pepper, etc.

Preparation:

In a deep glass or ceramic bowl, combine the egg, mustard, salt, sugar and finely chopped garlic with a sharp knife (the size of the fractions should be no larger than a sesame seed).
Mix the ingredients and beat using any kitchen appliance: mixer, blender, standard food processor attachment, whisk.
Continuing the beating process at high speeds, gradually begin to pour vegetable oil into the sauce. It is added in a thin stream, in small portions, observing the increase in mass in volume. According to reviews from experienced cooks, the approximate dose of oil is 5 ml every 15-30 seconds.
The addition of oil is continued until the mayonnaise reaches the consistency of the desired thickness. That is why the recipe indicates only an approximate amount. When beating for a long time, the mixture sometimes overheats, especially if the weather is hot, and the egg may curdle. Therefore, while whipping, periodically give the mayonnaise a five-minute rest, during which it cools.
At the very end, the entire portion of vinegar and spices is added to the sauce.
After thorough mixing, the mayonnaise is transferred to a glass container, covered with a lid and stored in the refrigerator.
It is possible to either add mayonnaise during the cooking process or serve the homemade product in a beautiful gravy boat to the table.
It should be noted that since there are no synthetic preservatives in homemade sauce, and their role is played by natural ones (mustard, vinegar, garlic, pepper), its shelf life is quite short and lasts up to 3-4 days. Therefore, prepare mayonnaise in small portions and try to use it immediately during the cooking process.
Naturally, the taste of homemade mayonnaise is somewhat different from the factory one, and the consistency can vary from liquid to thick, however, no one doubts its undoubted health benefits.

Ingredients:

fresh dill - 45 gr.
garlic cloves - 6 pcs.

Cooking method:

Combine sour cream and mayonnaise in a common bowl and refrigerate for a third of an hour. At this time, remove the stems from the dill; they are not needed. Grind the product, mix with pepper and salt (to taste).
Remove the skins from the garlic cloves, put them in a mortar and turn them into porridge. Mix all available ingredients, beat with a mixer or fork. Transfer the homogeneous mixture into a saucepan and serve.

Garlic sauce based on mayonnaise

Ingredients:

black pepper - amount to your taste
mayonnaise with fat content from 65% - 145 gr.
garlic teeth - 7 pcs.

Cooking method:

Place the mayonnaise in the refrigerator and wait half an hour. During this time you need to prepare the garlic. Remove the husks from the cloves and pass each of them through a press.
Add the main component to mayonnaise, add pepper and add salt to your taste. Take a sample and add a little more garlic or salt if necessary.
This recipe is considered the simplest. It is served with any dish, taking into account personal preferences. The sauce is often supplemented with washed and chopped dill and seasonings.

Ingredients:

Mayonnaise (preferably homemade) –100 g.
Garlic – about 3 cloves.
Mixed peppers – added to taste.
Fresh parsley - a small bunch.

Cooking method:

Prepare the required set of products and kitchen utensils.
Peel the garlic cloves, rinse and dry them. The amount of garlic can be reduced or increased if desired.
Grind it into a bowl using a garlic press, knife or fine grater.
Based on your taste and wishes, add a mixture of peppers.
Place mayonnaise (store bought or homemade) in a bowl.
Stir the resulting mass.
Place in a saucepan and decorate with sprigs of fresh herbs.
Now you know how to make garlic sauce with mayonnaise, so you can use it as a savory addition to all kinds of dishes.

Classic garlic sauce

Ingredients:

garlic - five large cloves;
olive oil – 2/3 cup;
salt and ground black pepper - to taste.

Cooking method:

We take a hand press, mortar and pestle or blender and grind the garlic.
Pour the required volume of vegetable oil into the resulting slurry.
Salt and pepper the dressing, and then use a mixer to beat the sauce to even out the consistency.
We put the bowl with the sauce in the refrigerator for a couple of hours so that the ingredients of the dressing mix well with each other and “share” their tastes and aromas.

Garlic mayonnaise sauce for shawarma

There are two ways to prepare garlic sauce at home. The first of them involves using store-bought mayonnaise. However, it is preferable to use homemade mayonnaise as a base - a sauce prepared by yourself using natural products, the quality of which you are completely confident in. This mayonnaise is absolutely safe for health and will not harm even children. In addition, it tastes much more delicate and goes well with homemade shawarma.

Ingredients:

egg - one;
olive oil - a glass;
lemon juice - tablespoon;
mustard - teaspoon;
salt, sugar, ground black pepper - to taste;
garlic - eight large cloves;
dill - a bunch.

Cooking method:

Beat the yolk and white of one egg into a bowl suitable for beating and use a mixer to achieve homogeneity of the components.
Add the oil little by little: after pouring one portion, beat until the oil is completely mixed with the beaten egg, and only then add the next portion.
We adjust the thickness of the sauce using oil: if the dressing is too runny, add more.
Pass the garlic through a hand press, mix with mustard and seasonings and add to mayonnaise.
Beat the mixture with a mixer set to maximum speed, and at the very end add finely chopped dill to the sauce.

Garlic Sause

Ingredients:

Fat sour cream - 4-5 tbsp. l.
Soy sauce - 1 tbsp. l.
Processed cheese – 30 g
Chopped dill - 1 tbsp. l.
Garlic - 2 cloves
Salt - to taste
Ground black pepper - to taste

Cooking method:

Prepare ingredients for garlic sauce.
How to make garlic sauce:
Add soy sauce, dill, salt and pepper to sour cream. Mix.
Grate the processed cheese on a fine grater.
Peel the garlic. Add cheese to the sauce and press the garlic.
Mix the garlic sauce thoroughly.
Ready-made garlic sauce is best served with hot fried potatoes.

Mayonnaise sauce with garlic

Ingredients:

2 raw yolks,
4 cloves of garlic,
2 tablespoons olive oil,
juice of half a lemon

Cooking method:

To prepare mayonnaise, grind the garlic with egg yolks, juice, salt, and pepper.
While stirring, pour oil into the garlic pulp.
The finished mayonnaise with garlic should be in the form of an emulsion.
If the sauce has curdled, add a teaspoon of water drop by drop while whisking.
Potato, meat, and fish salads are seasoned with garlic mayonnaise.

Sauce with mayonnaise and garlic and lemon

Ingredients:

a glass of mayonnaise main sauce,
2 cloves of garlic,
half a lemon,
teaspoon lemon zest,
half a bunch of dill

Cooking method:

Making mayonnaise sauce.
Peel the garlic and grind with dill in a mortar.
Squeeze juice from lemon.
Add garlic and dill pulp, lemon zest and juice, salt and pepper into mayonnaise.
Whisk the ingredients into mayonnaise and let sit.
Season fried fish with garlic and lemon mayonnaise.

Ingredients:

mayonnaise - 100 g.
garlic - 3 teeth.
mixture of peppers - to taste
fresh parsley - a bunch.

Cooking method:

We clear the table of unnecessary items and place on the work surface the products that are necessary for preparing the sauce.
Immediately prepare your garlic press and spoon to stir the sauce ingredients.
Also don’t forget about the bowl in which we will combine the components.
We start by dividing the head of garlic into cloves.
The number of cloves can be increased or decreased.
Focus on your preference.
We clean the cloves from the husks.
Now is the time to chop the garlic cloves.
Squeeze them into a bowl (cup).
Next we move on to adding spices.
In our case, it is a mixture of aromatic peppers.
At this stage, also focus on your taste.
Place the stated portion of mayonnaise into the bowl with the garlic mass (this can be homemade or store-bought mayonnaise).
Now, using a regular spoon, thoroughly mix all the ingredients added for the garlic sauce.
If you plan to serve the resulting sauce with a meat or fish dish, transfer it to a saucepan and garnish with sprigs of fresh herbs.
Also, this garlic sauce with mayonnaise can be used for salads and fried vegetables (zucchini, eggplant, etc.).

Garlic sauce with sour cream and mayonnaise

Ingredients:

mayonnaise,
sour cream,
garlic,
dill
black pepper and salt.

Cooking method:

To begin, mix sour cream and mayonnaise in a deep bowl, very finely chop a couple of sprigs of dill and mix in
Next, peel the garlic, chop it using a garlic press and add it to the resulting mixture.
Lastly, add salt and pepper to taste
Mix thoroughly, achieving a homogeneous mass; for this it is better to use a whisk.
The sauce is ready.
Now all that remains is to transfer it to the desired container, close the lid and leave it in the refrigerator until you prepare the dish to which this sauce should be accompanied.
This is a classic sauce recipe, which can be easily varied using, for example, fresh herbs or various mixtures of ground peppers.

White garlic barbecue sauce

Ingredients:

mayonnaise 250g
½ head garlic
dill

Cooking method:

Place the mayonnaise on a plate.
I already wrote above that you can use fermented milk products instead of mayonnaise.
Add black pepper.
Squeeze the garlic through a garlic press.
I personally like the occasional small piece of garlic in the sauce.
But in general, it would be correct to squeeze the garlic into another bowl and grind it with a mortar.
Or you can use dry garlic, grind it into powder along with black pepper and add to mayonnaise.
Mix everything well.
Finely chop the dill and add to our sauce.
Basically, the white garlic sauce is ready.
But it is very thick.
It needs to be slightly diluted with water.
We do everything to our taste.
Here is our white garlic barbecue sauce ready.

Garlic sauce with mayonnaise for potatoes

Ingredients:

sour cream 200 g.
garlic 1-2 teeth.
fresh dill 0.5 bunch.
salt 1-2 chips.

Cooking method:

Place sour cream in a small bowl.
Many recipes recommend adding a few tablespoons of mayonnaise to the sour cream sauce to make it richer in taste.
But I still prefer sour cream in its pure form, then the sauce is light and not too greasy.
I have sour cream 15% fat, thick and dense.
If you have it very liquid, you can thicken it with cottage cheese (in a blender, beat 100 g of cottage cheese along with sour cream at low speed).
Separately, I chop the green dill.
I chop about half the bunch as finely as possible and put it in a bowl with sour cream.
I also add one or two cloves of garlic, peeled and passed through a press - it gives the sauce a special sharpness and piquancy.
Adjust the amount of garlic to your taste.
This time I only put 1 clove.
If you like spicier sauces, you can add a pinch of ground red pepper.
I just added salt to taste - two small pinches of salt is enough.
Then thoroughly mixed all the ingredients using a fork until smooth.
And carefully poured it into a sauce boat - it turned out to be 250 ml of aromatic sauce, fresh and very tasty.
Topped with a sprig of green dill.
Sour cream and garlic sauce for potatoes can now be served.
But it will become even tastier if you let it sit for 15-30 minutes in the refrigerator - during this time the taste of garlic and dill will develop better, which means the sour cream sauce will become richer.

Garlic mayonnaise sauce with horseradish

This sauce turns out to be quite spicy; it perfectly complements salads and meat dishes.

Ingredients:

a pinch of dried garlic, salt, sugar;
a quarter glass of sour cream and mayonnaise;
lemon juice (0.5 teaspoon);
a teaspoon of dried green onions, grated horseradish.

Cooking method:

First, whisk the sour cream and mayonnaise with a whisk or in a blender.
Next, add the remaining ingredients to the mixture.
Stir the mixture all the time while adding.
Add all the ingredients, taste the dish periodically so that it does not turn out too spicy.
You can also serve the finished dish with chips, beer and vegetables.

Cheese-garlic sauce

Ingredients:

200 g cheese;
half a head of garlic;
a jar of medium fat mayonnaise (200 g);
greens of your choice (dill, parsley, basil or celery);
1 tsp each ground pepper (allspice and black)

Cooking method:

Wash the greens and let them drain, then chop them as finely as possible.
Peel and chop the garlic.
For the sauce, we recommend choosing not too salty and dense varieties of hard cheese.
So, grate the cheese on the coarsest grater.
Place mayonnaise, cheese, garlic, black and allspice ground pepper, and herbs into a blender.
Grind for 2-3 minutes.
Pour the spicy cheese-garlic sauce into a glass container with a tightly closed lid.
This sauce will keep in the refrigerator for a week.

Garlic sauce with mayonnaise for shawarma

Ingredients:

garlic - 1 head
kefir - 0.5 tbsp.
mayonnaise - 0.5 tbsp.
sour cream - 0.5 tbsp.
ground black pepper - to taste
ground red pepper - to taste
dill and cilantro - to taste
salt - to taste

Cooking method:

This recipe is the most common for making shawarma.
The sauce will be very original if you add some chopped pickled cucumbers or brine to it.
Mix mayonnaise, sour cream and kefir.
Add chopped garlic to the resulting mixture.
Then chop the greens and also add to the sauce.
Salt and add black and red pepper.
Using a blender, mix the finished mass for several minutes.
Place the prepared sauce in the refrigerator for four hours.
This sauce is wonderful not only in combination with homemade shawarma, but also goes well with other dishes.

Garlic sauce made from mayonnaise and sour cream

Ingredients:

mixture of peppers (ground composition) - 4-5 gr.
mayonnaise (non-diet) - 275 gr.
fresh dill - 45 gr.
garlic cloves - 6 pcs.
sour cream with fat content from 20% - 125 gr.

Cooking method:

Combine sour cream and mayonnaise in a common bowl and refrigerate for a third of an hour.
At this time, remove the stems from the dill; they are not needed.
Grind the product, mix with pepper and salt (to taste).
Remove the skins from the garlic cloves, put them in a mortar and turn them into porridge.
Mix all available ingredients, beat with a mixer or fork.
Transfer the homogeneous mixture into a saucepan and serve.

Garlic sauce with mayonnaise and cream cheese

This delicious liquid seasoning perfectly complements the taste of fish dishes. Its taste will be appreciated by everyone present at the table, don’t even doubt it!

Ingredients:

4 tbsp. mayonnaise, 3-4 cloves of garlic,
2 tbsp. Dijon mustard,
2 packs (or 220 g) soft cream cheese,
2 tbsp. chopped dill,
a quarter tsp each paprika, celery seeds and parsley,
If necessary, lemon juice.

Cooking method:

Before mixing all the seasoning components, the cheese should be allowed to warm at room temperature until pliable for at least 1 hour. If the cheese is not warm enough and does not become soft, it will be difficult to mix with the rest of the ingredients. Read more:
Mix all the ingredients. Adjust the consistency of the sauce with the amount of mayonnaise or lemon juice. Cool the mixture for an hour and serve.
Any sauce made from mayonnaise and garlic is a pure improvisation of the cook. Feel free to add your favorite spices and herbs to it and you will not be disappointed. This liquid seasoning will be different every time, as will the dishes you season with it.