A cool, tangy spoonable sauce with plain Greek yogurt, chopped dill and prepared mustard.

Sauces · ALWAYS FREE

Dill & mustard yogurt sauce

Name: Dill & mustard yogurt sauce
Total time: 20 min
Yield: 8 servings
Ingredients: 300 g plain whole-milk Greek yogurt; 25 g prepared yellow mustard, without honey; 20 g lemon juice; 10 g fresh dill, finely chopped; 10 g olive oil; 3 g garlic, finely grated; 1 g fine salt

A cool, tangy spoonable sauce with plain Greek yogurt, chopped dill and prepared mustard.

20 minEstimated total time8ServingsOriginalRecipe Pinboard

Homemade sauceMeasured portions

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Ingredients

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

10.58 oz plain whole-milk Greek yogurt
0.882 oz prepared yellow mustard, without honey
about 1 ⅓ tbsp lemon juice
0.353 oz fresh dill, finely chopped
about 2 ¼ tsp olive oil
0.106 oz garlic, finely grated
about 0.17 tsp fine salt

Let’s make it

Whisk the yogurt and mustard in a bowl until evenly colored. Fold in the lemon juice, dill, olive oil, garlic and salt. Scrape the sides so no concentrated pockets of mustard remain.
Cover and refrigerate for 10 minutes so the dill and garlic flavor the sauce. Stir once more; it should fall from a spoon in a thick ribbon. Do not heat it or add unmeasured water.
Divide into eight equal condiment portions. Serve cold alongside a separate dish; accompaniments are not included in the nutrition estimate. Refrigerate promptly in a covered container and use within 3 days; discard after more than 2 hours at room temperature, or 1 hour above 90°F (32°C).

Go deeper: Dill-mustard yogurt sauce: keep it thick and balanced →

Estimated nutrition

Per serving · 1 of 8

Calories: 51 kcal
Protein: 3.6 g
Total carbohydrate: 2.1 g
Total fat: 3.3 g
Total sugars: 1.6 g

Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.

Calculation notes & sources

ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breads, tomatoes and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.

View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4

Why it’s in this collection

Vegetarian: Complete ingredient review of Dill & mustard yogurt sauce: plain whole-milk Greek yogurt; prepared yellow mustard; lemon juice; fresh dill; olive oil; garlic; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Gluten-Free: Complete ingredient review of Dill & mustard yogurt sauce: plain whole-milk Greek yogurt; prepared yellow mustard; lemon juice; fresh dill; olive oil; garlic; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Keto: 2.06 g estimated TOTAL carbohydrate per one of eight equal condiment portions. Every listed ingredient is counted; no fiber subtraction, added sugar, grain or starchy side. This is the site's recipe threshold, not a promise of ketosis. Accompaniments are excluded.
See the full ingredient calculation
Ingredient Recipe grams Recipe carbs
greek_whole 300g 11.94g
mustard 25g 1.46g
lemon_juice 20g 1.38g
dill 10g 0.70g
olive_oil 10g 0.00g
garlic 3g 0.99g
salt 1g 0.00g
16.47g total ÷ 8 equal portions. Source records are linked for every ingredient.

Read our dietary criteria

Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.

Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.

Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance