This amped up mayo takes just minutes to make and adds flavor and dimension to sandwiches, paninis, wraps and burgers. It’s also a great way to use fresh herbs from your garden. It takes any sandwich up a notch by adding tons of amazing flavors. 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!
Ingredient and Equipment Notes
- Herbs – I love using up just about any herb in the garden here! Basil, oregano, and rosemary are my go-to herbs, but any of your favorites will do. 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. This is also great with just lemon and garlic and no herbs.
- Mayonnaise – I use real, full-fat mayo for this spread.
How to Make Garlic-Herb Sandwich Spread
This recipe is pretty straightforward. We’re basically just mixing up some mayo with a few add-ins.
- Zest your lemon first, then juice. Use a garlic press to finely press garlic. Finely chop all herbs.
- Whisk together until smooth. This tastes best when left for about an hour before using.
Use on sandwiches, burgers, paninis, wraps, etc. You really can’t go wrong here!
Cook up some bacon in the oven for BLTs, or try it on these Our Best Bites favorites:
- Can I use Miracle Whip instead of mayonnaise? I prefer the flavor of mayonnaise, so I have never tried making this spread with Miracle Whip.
- How long can it be stored in the fridge? Mine stays good for quite a while. I’ve made large batches and used them over the course of a couple weeks, even.
- Can I use dried herbs? You can definitely add in some dried herbs to taste. If you go that route, make sure to give your mixture time to rest before serving for the herbs to absorb some moisture.
Did You Make This?
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Amped up mayo adds flavor and dimension to burgers and sandwiches. All measurements are flexible- feel free to adapt to taste! More lemon, whatever combo of herbs you have, etc.
1 1/2 cups mayonnaise
1 large clove garlic
1/2 tablespoon lemon juice (more to taste)
zest from 1/2 lemon (1/4–1/2 teaspoon, more to taste)
1/2–1 teaspoon finely minced fresh rosemary
1/2 tablespoon chopped fresh oregano
1 tablespoon minced fresh basil
*note that herbs are excellent, but if you don’t have any, it’s also fantastic with just lemon and garlic.
Place mayo in a small mixing bowl. Add zest and then juice of lemon. Press or finely mince garlic. Finely mince all herbs and add to mayo mixture. Whisk until smooth.
This is best if made ahead (at least an hour) so flavors have a chance to marry and intensify. But if you need to eat it right away, go for it.
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. Feel free to eyeball!