Shawarma White Sauce Recipe (Garlic Sauce)

Shawarma white sauce is the cool, creamy, garlicky condiment that balances the bold spices of Middle Eastern shawarma. Made with a base of garlic, lemon, and oil, it comes together in minutes and turns any wrap, bowl, or grilled meat into a restaurant-style meal. This version uses a simple mayonnaise-and-yogurt shortcut that is reliably smooth, stable, and easy to make at home.

Ingredients

1 cup (240 ml) full-fat mayonnaise
1/2 cup (120 g) plain Greek yogurt (or labneh for thicker)
2 cloves garlic, finely grated or crushed
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) white vinegar (or apple cider vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground white pepper (optional)
1 tablespoon (15 ml) olive oil (optional, for a smoother texture)

Instructions

In a medium bowl, combine the mayonnaise, Greek yogurt, grated garlic, lemon juice, vinegar, salt, and white pepper (if using). Whisk until smooth and well blended.
If you prefer a thinner, more pourable sauce, whisk in the olive oil and 1â€“2 teaspoons of cold water until it reaches your desired consistency.
Taste and adjust: add more lemon juice for tang, more salt for savoriness, or an extra pinch of garlic for punch.
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. (This step is optional but recommended.)

Tips

Use fresh garlic, not garlic powder. Fresh garlic gives the bright, sharp flavor that shawarma sauce is known for. If you only have powder, start with 1/4 teaspoon and add more to taste.
For a thicker, more authentic texture, swap the yogurt for labneh or use a Greek yogurt that is strained. This makes the sauce cling better to meat and vegetables.
Don’t skip the resting time. The sauce tastes flat right after mixing; it needs at least 30 minutes in the fridge for the garlic and lemon to mellow and meld.
If the sauce separates, it’s likely because the oil was added too quickly. Whisk in a teaspoon of warm water or another spoonful of yogurt to bring it back together.

Serving Suggestions

This sauce is the classic companion to chicken or beef shawarma, whether served in a warm pita with pickles and vegetables, or drizzled over a rice bowl. It also works beautifully as a dip for falafel, a spread for sandwiches, or a dressing for a simple green salad with grilled chicken.

Variations

Spicy Shawarma Sauce: Stir in 1â€“2 teaspoons of harissa paste or sriracha for a spicy kick.
Vegan Shawarma Sauce: Use vegan mayonnaise and a plant-based yogurt (like coconut or soy). The flavor will be slightly different but still creamy and garlicky.
Herbed White Sauce: Add 2 tablespoons (8 g) of finely chopped fresh parsley or dill for a brighter, more colorful sauce.
Extra-Tangy Sauce: Increase the lemon juice to 3 tablespoons (45 ml) and reduce the vinegar to 1 teaspoon (5 ml) for a sharper bite.

Storage and Reheating

Store the sauce in an airtight container in the refrigerator for up to 4 days. Stir well before using, as some separation is natural. This sauce is served cold, so there is no need to reheat it. If it thickens too much after chilling, whisk in a teaspoon of cold water or lemon juice to loosen it. Do not freeze, as the mayonnaise and yogurt will separate and become watery when thawed.

Frequently Asked Questions

Can I use sour cream instead of yogurt? Yes, sour cream works as a direct substitute for yogurt. It will be slightly richer and a bit less tangy, so you may want to add a little extra lemon juice.

How do I make a traditional garlic sauce (toum)? Traditional toum is made by emulsifying garlic, lemon juice, and oil (often with a little potato or egg white) into a thick, fluffy sauce. That method requires a food processor and careful slow oil addition. This recipe is a quicker, more stable version that tastes similar but is much easier for home cooks.

Why is my sauce bitter? Bitterness usually comes from burnt or old garlic. Make sure to use fresh garlic and avoid over-grating it, which can release bitter compounds. If your garlic has green sprouts in the center, remove them before using.

Can I make this sauce ahead of time? Absolutely. In fact, the flavor improves after a few hours in the fridge. You can make it up to 2 days in advance; just give it a good stir before serving.

Is this sauce safe to serve to pregnant women? Yes, because it contains no raw eggs (mayonnaise and yogurt are pasteurized). If you use a homemade mayonnaise with raw eggs, it is not recommended for pregnant women, young children, the elderly, or anyone with a weakened immune system.

Can I use this sauce as a marinade? It is not ideal as a marinade because the dairy and acid can break down meat too quickly and the sauce may burn. Use it as a finishing sauce or dip instead.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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