This creamy, garlicky sauce is a staple of Dutch shoarma restaurants and late-night snack bars. Smooth, tangy, and richly flavored with garlic and parsley, it’s perfect for serving with shoarma, fries, grilled meats, or pita bread—bringing a taste of The Netherlands to your kitchen.
Ingredients
- 2 cups Dutch mayonnaise (e.g., Remia, Calvé, or Zaanse)
- ¾ cup Greek yogurt
- 3 tbsp finely grated fresh garlic (or 4–5 tbsp mild garlic paste)
- 4 tbsp finely chopped parsley
- 1–2 tsp ketjap manis, to taste
- ¼ tsp table salt
- ¼ tsp sugar
- pinch white pepper (optional)
Directions
Mix the Sauce
Combine all ingredients in a bowl and stir until smooth and evenly blended.
Chill & Develop Flavor
Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to mellow and the sauce to thicken.
Notes
Preparation
- For a milder garlic flavor, reduce the garlic to 2 tbsp and let the sauce rest overnight.
- If using typical American mayonnaise (such as Best Foods or Hellmann’s), add 1 tsp white wine vinegar or lemon juice for extra tang and authenticity.
- Use mild garlic paste if you prefer a smoother, less pungent profile.
Serving Suggestions
- Serve with Dutch-style shoarma.
- Drizzle over fries, grilled meats, or kebabs.
- Use as a dip for pita bread or fresh vegetables.
Make-Ahead & Storage
- Best made at least 4 hours in advance for full flavor development.
- Refrigerate in an airtight container up to 5 days.
- Stir before serving; sauce naturally thickens as it chills.