Knoflooksaus — Dutch Garlic Sauce

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)
• 3 tbsp parsley, very finely minced
• 2 tsp ketjap manis, plus more to taste
• ¼ tsp table salt
• ½ tsp white wine vinegar or lemon juice (optional, for a brighter tang)
• ⅛ tsp white pepper (optional)

Directions

Mellow the Garlic

In a bowl, combine the Greek yogurt and grated garlic. Let stand 10–15 minutes to lightly mellow the garlic before adding the mayonnaise.

Mix the Sauce

Add the Dutch mayonnaise, parsley, ketjap manis, salt, and (if using) the vinegar or lemon juice and white pepper. Stir until smooth and evenly blended.

Chill and 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.
• For the most authentic Dutch flavor, use Dutch mayonnaise (such as Calvé or Remia). If using American mayonnaise (e.g., Best Foods or Hellmann’s), adjust it first using our Dutch Mayonnaise — Calvé-Style from American Mayo recipe before making the sauce.
• Use mild garlic paste if you prefer a smoother, less pungent profile.
• Parsley should be minced very finely to avoid a chewy texture; adjust to taste.
• Ketjap manis is meant to round the flavor, not sweeten the sauce—start with 2 tsp and add more only if needed.

Serving Suggestions

• Serve with Dutch-style shoarma.
• Drizzle over fries, grilled meats, or kebabs.
• Use as a dip for pita bread or fresh vegetables.

Variations

• Brighter tang: Add the optional vinegar or lemon juice (or increase slightly) for a lighter, snack-bar-style lift.
• Smoother profile: Use mild garlic paste and reduce parsley slightly.

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.