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Lemon-Herb Mayonnaise

Lemon-Herb Mayonnaise


Try this mayonnaise with ourUltimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

Ingredients

  • 1 garlic clove, finely grated
  • ½ cup finely chopped mixed tender herbs (such as basil, chives, parsley, and/or tarragon)
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper.

  • Do Ahead: Mayonnaise can be made 6 hours ahead. Cover and chill.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 200 Fat (g) 22 Saturated Fat (g) 3 Cholesterol (mg) 10 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 180Reviews Sectionthis recipe is SO GOOD! i had it as a dip, and it tastes great with celery and grape tomatoes :)Anonymousmiami, florida!05/20/20

Lemon Herb Steamed Artichoke Dip

This Artichoke Dipping sauce is creamy, easy to make and super flavorful. A bit garlicky and tangy with lots of fresh herbs, this steamed artichokes dipping sauce adds lots of flavor to your steamed or boiled artichokes.

I grew up eating artichokes at home. My grandmother would cook artichokes, usually boiled or steamed (and sometimes grilled) and would serve them with a very basic vinaigrette. Although it was delicious, I sometimes enjoy a creamy dipping sauce (and I’m not just referring to plain mayonnaise!)


To make Lemon Aioli, stir together mayonnaise, grated garlic, salt, lemon zest and lemon juice. This aioli requires a little more attention, because lemons can vary in flavor and sweetness.

You’ll may have to add a bit more lemon zest and juice to taste. Adding more lemon zest will make the aioli taste more lemony. Adding more lemon juice will make the aioli taste more bright and acidic.

There aren’t many ingredients in this recipe, so make sure they are all good quality. Use fresh garlic (not pre minced) and fresh lemons (not bottled).

Using prepared mayo here make this recipe quick and easy. If you want to take things to the next level, you could use homemade mayo instead. To learn how, check out my homemade olive oil mayonnaise recipe!


Garlicky Lemon Herb Macaroni Salad, a summer barbecue sensation

I wrote this recipe as a defense of curly parsley, because I am sick and tired of people not showing it the respect it deserves. Do you think curly parsley wanted to be relegated to garnish for most of the 20th century? Do you think it asked for chefs and food media to revolt against it at the dawn of the 21st? That it enjoyed being cast aside as culinary kitsch in favor of its flat-leafed cousin? It is not curly parsley’s fault we don’t take it seriously. It’s our fault. We need to open our eyes and see if for what it really is: an herb with punchy flavor, incredible texture, and, most of all, dignity.

Now, I’ve never been a huge fan of macaroni salad, because as an Italian-American I would be disowned for putting mayonnaise on pasta. But, much as I am viewing curly parsley from a new angle these days, I can see how macaroni salad as a concept has its merits, too. Instead of mayo or Miracle Whip, we could start with a rich, garlicky aioli, which is essentially mayonnaise that grew up in a rich neighborhood. Hawaiians give their iconic macaroni salad its signature tang by tossing the pasta with vinegar as soon as it’s out of the pot what if we did the same, but with fresh lemon juice? And instead of the carrots, celery, and whatever the hell else people throw in for texture, we could go all-in with curly parsley, which is sturdy enough to stay crunchy amidst it all?

That’s the fun thing about salads: there are no rules. If you want your version of this macaroni salad to be less lemony, more garlicky, or extra parsley-y, go right ahead. Can’t find tarragon or chives at the store? Use whatever herbs you like. If you’d rather make a traditional egg-yolk-based aioli instead of using my trick of emulsifying more oil into pre-made mayonnaise, knock yourself out. Just do yourself the favor of trying out this recipe, regardless of your current feelings about curly parsley and/or macaroni salad. Delicious things happen when you look at things just a little bit differently.


Garlicky Lemon Herb Macaroni Salad, a summer barbecue sensation

I wrote this recipe as a defense of curly parsley, because I am sick and tired of people not showing it the respect it deserves. Do you think curly parsley wanted to be relegated to garnish for most of the 20th century? Do you think it asked for chefs and food media to revolt against it at the dawn of the 21st? That it enjoyed being cast aside as culinary kitsch in favor of its flat-leafed cousin? It is not curly parsley’s fault we don’t take it seriously. It’s our fault. We need to open our eyes and see if for what it really is: an herb with punchy flavor, incredible texture, and, most of all, dignity.

Now, I’ve never been a huge fan of macaroni salad, because as an Italian-American I would be disowned for putting mayonnaise on pasta. But, much as I am viewing curly parsley from a new angle these days, I can see how macaroni salad as a concept has its merits, too. Instead of mayo or Miracle Whip, we could start with a rich, garlicky aioli, which is essentially mayonnaise that grew up in a rich neighborhood. Hawaiians give their iconic macaroni salad its signature tang by tossing the pasta with vinegar as soon as it’s out of the pot what if we did the same, but with fresh lemon juice? And instead of the carrots, celery, and whatever the hell else people throw in for texture, we could go all-in with curly parsley, which is sturdy enough to stay crunchy amidst it all?

That’s the fun thing about salads: there are no rules. If you want your version of this macaroni salad to be less lemony, more garlicky, or extra parsley-y, go right ahead. Can’t find tarragon or chives at the store? Use whatever herbs you like. If you’d rather make a traditional egg-yolk-based aioli instead of using my trick of emulsifying more oil into pre-made mayonnaise, knock yourself out. Just do yourself the favor of trying out this recipe, regardless of your current feelings about curly parsley and/or macaroni salad. Delicious things happen when you look at things just a little bit differently.


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BBQ shrimp with lemon herb aioli

Ingredients

  • ¾ cup 180 ml mayonnaise
  • 1 1 lemon, zest lemons, zest
  • 1 tbsp 1 tbsp fresh parsley, chopped finely
  • 1 tbsp 1 tbsp fresh chives, chopped finely
  • 1 1 garlic clove, minced garlic cloves, minced
  • ½ tsp ½ tsp Dijon mustard
  • salt and pepper, to taste
  • 2 lbs 900 g shrimp, peeled and deveined
  • 1 tbsp 1 tbsp chili powder
  • 1 tbsp 1 tbsp smoked paprika powder
  • 1 tsp 1 tsp onion powder
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 tbsp 1 tbsp olive oil
  • 4 cups (4¼ oz.) 950 ml (120 g) baby spinach
  • 10 oz. 280 g cucumber, sliced or cut into ribbons
  • 5 oz. 140 g cherry tomatoes
  • 1 tsp 1 tsp chili flakes (optional)
  • 2 tbsp 2 tbsp fresh parsley chopped (optional)
  • 1 1 lemon, cut into wedges lemons, cut into wedges (optional)

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Easy lemon herb aioli

BBQ shrimp

Serving

The aioli can be made in advance and will store well in the fridge for up to one week.

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Creamy Lemon Herb Yogurt Dressing

28 Jul, 2020 Creamy Lemon Herb Yogurt Dressing Joanne Rappos pantry A classic herb yogurt dressing with a blend of chives and fresh herbs herb dressing, salad dressing, condiments yogurt, dressing

This creamy herb yogurt dressing is tangy, and delicious and ready in just minutes. A blend of yogurt, chives and fresh herbs is the perfect way to dress up any salad or veggie tray and even slather on a sandwich.

This is not only a versatile dressing but it’s also customizable. I love to use any fresh herbs I have on hand and if I don’t have fresh chives or green onions I often grate in a clove of garlic. It’s an easy one to whip up and it even tastes better the next day making it a great make ahead dressing that you can keep on hand in the fridge. It keeps well in the fridge for up to 3 days. We go through it quicker that that cause it’s really that good. I recommend using a full fat greek yoghurt for the base as this adds to the creamier texture of the dressing. I love using avocado mayo but any mayo would work well here. I know you will love it and will want to slather it on just about it anything. Enjoy!


Keto Oven Roasted Pork Loin Recipe

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Salmon Cakes with Lemon-Herb Mayonnaise

When life gives you salmon, make salmon cakes! That’s what I did recently with some leftover grilled salmon from the previous night’s dinner. Heck, I’d even cook salmon for the sole purpose of making these delicious, savory cakes. I’m getting hungry just thinking about them!

I used plain bread crumbs instead of the cornflakes, and added a dash of cayenne pepper to both the cakes and sauce. I fried the patties in olive oil in two batches so the pan wasn’t too crowded, and kept the first batch on a cookie sheet in a warm (not hot) oven. The patties could even be made smaller and served as an appetizer.

The horseradish-spiked mayonnaise is an excellent compliment to the salmon cakes. If using dried thyme in the mayonnaise, mix it together and refrigerate it for at least an hour. This will give the dried herb time to soften up.

Salmon Cakes with Lemon-Herb Mayonnaise
-recipe from epicurious.com

If you don’t have fresh salmon, canned salmon is a perfectly fine stand-in. Makes 6 salmon cakes.

2 cups loosely packed crumbled cooked salmon
1/2 cup cornflake crumbs
2 green onions, chopped
1/4 cup finely chopped celery
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Dash of Worcestershire sauce
1 large egg

3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried

2 tablespoons (1/4 stick) butter

Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.

Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)

Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.