Garlic Herb Mayo Sauce

A creamy, garlicky, herb-loaded condiment that elevates any meal with fresh flavors and a tangy kick.

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Prep Time 5

Total Time 5

Servings: 12 servings

Course: Condiment

Cuisine: American

Calories: 90

Core Ingredients

1 cup full-fat good quality mayonnaise Hellmann’s, Duke’s, or Kewpie all work well; Kewpie produces the richest, most rounded base.
3 cloves garlic, very finely minced or pressed Fine mincing is critical since visible chunks of garlic disrupt the texture.
1.5 tablespoons fresh lemon juice About half a medium lemon.
0.5 teaspoon lemon zest Adds a bright, floral citrus note.
1 tablespoon Dijon mustard Provides emulsifying boost and depth.
3 tablespoons fresh flat-leaf parsley, very finely chopped
2 tablespoons fresh chives, finely sliced Or the green tops of spring onions.
1 teaspoon fresh dill, finely chopped Optional — adds subtle complexity.
0.5 teaspoon smoked paprika
0.25 teaspoon salt
0.25 teaspoon black pepper
pinch cayenne pepper, optional For a subtle background heat.

Preparation

Peel the garlic cloves and run them through a garlic press directly into a small bowl. Alternatively, mince garlic finely and make a paste with a knife.
Add a very small pinch of salt to the garlic paste and work it in with your fingertip or knife blade.
Chop the parsley and chives finely using a sharp knife.
In a medium bowl, combine the mayonnaise, garlic paste, lemon juice, lemon zest, and Dijon mustard. Whisk thoroughly.
Add the chopped herbs, smoked paprika, salt, black pepper, and cayenne if using. Fold everything together gently until evenly distributed.
Transfer to an airtight container and let the sauce rest in the refrigerator for at least 15-30 minutes for flavors to develop.
Stir briefly before serving and taste for adjustments.

Store in an airtight container in the fridge for up to 7 days. Use clean utensils to avoid contamination.