Garlic-Herb Sandwich Spread
Or “Magic Mayo” as some of my friends like to call it. Happy Monday to everyone out there!
I rarely use plain ol’ mayo on anything around here because it’s sooo much better when you add yummy stuff to it! This is one of the ways I like to use fresh herbs from my garden. This spread keeps in the fridge and I use it on sandwiches, burgers, paninis, wraps, etc. It takes any sandwich up a notch by adding tons of amazing flavors. Everyone will say, “What is that??” Or at least they always say that to me, which is why I’m finally writing this down so I can share it! You can use any herb combo you want- I just use whatever I have in my garden at the time and this happens to be my favorite mix.
This is best with fresh herbs, but if you want to make it with dried, just remember the rule of thumb is 1 part dry herbs = 3 parts fresh.
Garlic-Herb Sandwich Spread
1 1/2 C mayo
1 large clove garlic
1/2 T lemon juice
zest from 1/2 lemon (1/4-1/2 t)
1/2 t fresh rosemary
1/2 T fresh oregano
1T fresh basil
Place mayo in a small food processor. Finely mince garlic, or press, and add to mayo. Add lemon zest then juice. Chop all herbs and add to mayo mixture.
I chop everything first to assure it gets evenly chopped in the food processor. If you do it by hand, without a food processor, just finely chop everything, and make sure to press garlic so you don’t get any big chunks.
Process until smooth and combined. (Or stir if doing by hand.)
This is best if made ahead so flavors have a chance to merry and intensify.
Use on sandwiches, burgers, paninis, wraps, etc.
Appetizers
Beef
Sandwiches and Burgers
Beverages
Breads
Breakfast and Brunch
Desserts
Pizza and Pasta
Pork
Poultry
Salads and Dressings
Seafood
Side Dishes and Vegetables
Soups and Stews
Candy Penguin Cupcakes
Cinnamon Bun Caramel Corn
Single Serving Pie in a Jar
I can say from personal experience that this is GOOD STUFF!!
this adds such a bang to any meal, love this stuff!
Yum!!! I almost wrote “yum-o,” which is almost a swear word around here! :) Anyway, I can’t wait to try it!
hahaha, ya Kate- remember the rules around here. NO CUSSING!
Awesome. I was seriously JUST thinking the other day while making a sandwich, “I wish I knew how to make some awesome-tasting Mayo.” It’s like you’re mind readers!
I happened to look here before I made dinner, and thanks to you my Gardenburgers were so much more awesome! Thanks Sara!
Crap, that was supposed to be Manda, not Jon. Although Jon also liked it!
Mmmmm….okay so tonight I paired this mayo with spicy honey chicken “burgers” and it was SOOOOO good!!! Seriously delish! I put tomatoes, onions, avocado and spinach with it as well. Love it!
sounds good Carly- I told you I like this stuff on just about everything!
I added this recipe as a dipping sauce for my colossal shrimp. Thanks! http://tinyurl.com/26pde77
I’m thinking this would possibly be *even better* if I used roasted garlic instead of raw, minced garlic, especially since I plan on paring it with the fire-roasted artichoke. What are your thoughts on this, Sara?….
We are trying to make this with dry herbs. How much would be required in that case? Thanks!
The general rule herbs is 1 part dry = 3 parts fresh, so for every Tablespoon fresh, you’ll want 1 teaspoon dry. If you’re using dry herbs in this recipe, definitely make it a day ahead of time so the herbs have time to let off some flavor.