What happens when mayonnaise meets Greek yogurt, fresh herbs, lemon, garlic, olive oil, and feta? Greek Mayo. Honestly, I could put this on ANYTHING.
Greek Mayonnaise is creamy, tangy, herby, and wonderfully savoury. It has the richness of a traditional mayo-based sauce, but Greek yogurt brings a lighter, brighter quality that makes it especially good with chicken, vegetables, sandwiches, and salads.
Greek Mayo with Feta, Lemon & Fresh Herbs
It’s also the creamy foundation for my Spanakopita Chicken Salad, where the lemon, herbs, garlic, and feta echo all the flavours we love in classic spanakopita.
This is exactly why I love playing with mayonnaise. Start with a creamy base and suddenly you’ve got an entirely new sauce.
A Little Feta Goes a Long Way
The feta is intentionally finely crumbled so it becomes part of the sauce rather than forming large chunks. You want little salty bursts throughout the creamy base.
A good Greek feta made from sheep’s milk will bring plenty of character, but any good-quality feta works here. If your feta is particularly salty, taste the finished sauce before adding additional salt.
Why I Love It
The combination of Greek yogurt and mayonnaise gives this sauce a particularly good texture. The mayo brings richness and body, while the yogurt adds tang and freshness.
Then we layer in lemon zest and juice, garlic, oregano, thyme, parsley, dill, olive oil, and feta. It’s unmistakably Greek-inspired without being complicated.
Because it’s a sauce, not just a dressing, you can take it in a lot of directions.
Use it as a sandwich spread, dip for vegetables, sauce for grilled chicken, dressing for potatoes, or creamy base for chicken salad.
Print
Greek Mayonnaise
- Total Time: 15 minutes
- Yield: About 1 & 1/4 cup 1x
- Diet: Gluten-Free
Description
Greek Mayonnaise combines mayonnaise, Greek yogurt, lemon, garlic, fresh herbs, olive oil, and feta for a creamy, tangy sauce perfect for chicken salad, sandwiches, vegetables, and grilled meats.
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- 1 garlic clove, finely minced
- 1 teaspoon fresh oregano leaves, finely chopped
- 1/2 teaspoon fresh thyme leaves
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons feta, finely crumbled
- 1/4 teaspoon freshly ground black pepper
Instructions
Build the Sauce
- Add the mayonnaise and Greek yogurt to a bowl.
- Whisk in the olive oil, lemon zest, and lemon juice until smooth.
- Add the garlic, oregano, thyme, parsley, and dill.
- Fold in the crumbled feta.
- Season with salt and black pepper.
- Mix until thoroughly combined.
- Refrigerate for at least 30 minutes before serving to allow the flavours to develop.
Give it a final stir before serving.
Notes
How to Use Greek Mayonnaise
This sauce has plenty of range.
Try it as:
• A spread for chicken sandwiches
• The dressing for chicken salad
• A dip for crudités
• A sauce for grilled chicken
• A dressing for roasted potatoes
• A spread on pita
• A dip for roasted vegetables
• A sauce for grilled fish
• A creamy dressing for cucumber salad
• A base for wraps and flatbreads
And, of course, use it in Spanakopita Chicken Salad.
- Prep Time: 15 minutes
- Category: Sauces
- Method: Blending, Chopping
- Cuisine: Greek
