This garlic confit sauce is one of my favorite easy additions that makes meals taste incredibly good with almost no effort. The roasted garlic becomes soft and mellow, and when mixed with lemon, parsley, and yogurt, it turns into a creamy sauce that works with roasted veggies, bowls, wraps, or anything you want to brighten up. It’s simple, nourishing, and so versatile.
I love it as part of our Roasted Potato Bowl with Garlic Confit Sauce.
Why I love this recipe (as a nutritionist)
- Garlic confit brings a smooth, mellow flavor that works with almost everything
- Made with simple, affordable ingredients you may already have
- Lemon juice and parsley add freshness without extra effort
- Soy yogurt gives a creamy finish while boosting the protein
- This sauce works well for bowls, roasted veggies, wraps or as a dip
Ingredient notes
- Garlic head: roasting the whole bulb makes the cloves soft, sweet and easy to mash
- Lemon juice: adds brightness that balances the richness of the garlic
- Fresh parsley: brings color and a fresh herbal note, you can swap with cilantro
- Maple syrup: a small amount rounds out the flavors without making it sweet
- Yogurt: I use soy yogurt, but coconut yogurt or a dairy-free Greek-style yogurt also work
FAQ
Can I make this sauce ahead of time?
Yes, it keeps well for up to 5 days in the fridge in an airtight container.
Is this recipe gluten-free?
Yes, it is naturally gluten-free.
What can I use instead of soy yogurt?
Coconut yogurt, almond yogurt, or dairy-free Greek-style yogurt work well, the swap will impact the nutrition information.
Can I freeze the sauce?
Freezing is not ideal because the yogurt texture changes.
Creamy Garlic Confit Sauce
A creamy garlic confit sauce, delicious with roasted vegetables in a nourishing bowl.
Equipment
Ingredients
- 1 garlic head
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (12 g) fresh parsley - finely chopped
- ½ tbsp (8 ml) maple syrup
- 1 cup (240 g) yogurt - soy yogurt used
Instructions
- Preheat the oven to 400°F (200°C) convection/fan.
- Prepare the garlic: Remove the extra layers of skin from the garlic bulb and slice about 1 inch (1 cm) off the top to expose the cloves. Wrap the bulb in baking paper or place it in a small oven-safe dish with a lid. Bake for 40 minutes. The garlic will be very hot, so either make it ahead of time or let it cool before squeezing it into the sauce.
- Prepare the sauce: In a bowl, squeeze out the roasted garlic and mash it with a fork. Add the lemon juice, parsley, maple syrup and yogurt, then mix well. Season with salt to taste.
Notes
Make the garlic straight away and place it in the freezer in a mug to cool while you finish the prep. Fifteen minutes makes it easy to squeeze out without hurting your hands.
Optionally, add 2 tbsp of hulled tahini to the sauce for extra flavor and healthy fats.
Nutrition Information
Per Serving/Portion
Calories: 55 kcalCarbohydrates: 8 gProtein: 3 gFat: 1 gSodium: 26 mgFiber: 1 gVitamin A: 11 IUVitamin C: 5 mgCalcium: 126 mgIron: 1 mg
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