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Grill’d Herbed Mayo

Grill'd Herbed Mayo - recipe card
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This Grill’d Herbed Mayo is a quick, no-cook sauce that elevates any grilled meat or vegetable. The combination of fresh parsley, chives, and dill adds a vibrant, herbaceous flavor, while lemon juice and garlic provide a bright, savory kick. Perfect for burgers, sandwiches, or as a dip.

Ingredients

Scale
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Finely chop the fresh parsley, chives, and dill, ensuring no large stems remain. Mince the garlic clove to a paste-like consistency for even distribution.
  2. In a small mixing bowl, combine the 1/2 cup mayonnaise with the 1 tablespoon lemon juice. Whisk gently until smooth and fully incorporated. The lemon juice adds acidity to balance the richness of the mayo.
  3. Add the minced garlic to the mayo mixture. Stir well to distribute the garlic evenly, which will infuse the base with a subtle savory note.
  4. Fold in the chopped parsley, chives, and dill. Use a spatula to scrape the sides and ensure all herbs are evenly blended. The herbs provide fresh, bright flavor and a speckled appearance.
  5. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Stir once more to combine. Taste a small amount on a clean spoon and adjust seasoning if needed, adding salt in 1/8-teaspoon increments for balance.
  6. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. This resting time is critical for a cohesive taste.
  7. Before serving, stir the herbed mayo briefly to recombine any separated liquid. Serve cold as a condiment for grilled meats, vegetables, or as a dip for fries and crudités.
  8. If making ahead, the mayo can be refrigerated for up to 1 week. For best texture, do not freeze, as the emulsion may break upon thawing.

Notes

Store in an airtight container in the refrigerator for up to 1 week. Stir before serving. For best flavor, let it sit for at least 30 minutes before using. Do not freeze, as the mayonnaise emulsion may separate when thawed. This recipe is not recommended for canning.

Nutrition

Keywords: herbed mayo, grilled herbed mayo, herb mayonnaise, recipe, condiment, sauce, no-cook, easy, summer, barbecue, dip

Find it online: https://copycatkitchenco.com/grilld-herbed-mayo/