[mv_schema_meta name="Roast the garlic"]Preheat your oven to 400°F (200°C). Cut the top off a garlic head, drizzle one tablespoon of olive oil evenly over it, and place it, cut side down, in a small pan. Cover the pan with foil and bake for 30-40 minutes until the garlic is soft and golden brown. Let it cool, then squeeze the base of each clove to pop out the softened garlic easily.

[mv_schema_meta name="Shred the horseradish"]In the meantime, finely grate horseradish in small holes of a box grater or zester. Keep the window open as you may cry due to the spicy aroma released during the grating process. I used a food processor, and it worked well.  Skip this step If you are using horseradish from a jar.

[mv_schema_meta name="Finely chop the parsley"]Remove the stems and finely chop the parsley using a mandoline or sharp knife.

[mv_schema_meta name="Combine all ingredients"]In a large mixing bowl, combine the roasted garlic with fresh parsley and lemon juice, creating a homogeneous mixture. Next, add mayonnaise and yogurt, and finally, include grated horseradish. Mix it well and serve. This sauce is even better the next day so don't hesitate to make it a day ahead.