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.
Serving Suggestions
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:
Smoked Turkey and Artichoke Panini
FAQs
- 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?
I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating!
Garlic-Herb Sandwich Spread
- Total Time: 10 minutes
Description
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.
Ingredients
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.
Instructions
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.
Notes
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!
I added 1 T fresh flat parsley too which was great. Also had to use the fancy French mayo which worked really well
My husband and I used this on our sandwiches this week. It is seriously so delicious! It tasted fresh and added a pop of flavor to what could have been a kind of boring lunch.
WOW!!! I just made this, and got to say how delicious….I think I could eat this on just about anything. It would be very good with artichokes. I used it on a turkey, smoke gouda and sliced peaches sandwich. Sounds weird, but so very good with this mayo. I already of requests to make more lol!!!
“This is best if made ahead so flavors have a chance to merry and intensify.” Happiest typo ever. Which is how I feel when eating this spread. Happy.
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.
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?….
I added this recipe as a dipping sauce for my colossal shrimp. Thanks! http://tinyurl.com/26pde77
sounds good Carly- I told you I like this stuff on just about everything!
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!
Crap, that was supposed to be Manda, not Jon. Although Jon also liked it!
I happened to look here before I made dinner, and thanks to you my Gardenburgers were so much more awesome! Thanks Sara!
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!
hahaha, ya Kate- remember the rules around here. NO CUSSING!
Yum!!! I almost wrote “yum-o,” which is almost a swear word around here! 🙂 Anyway, I can’t wait to try it!
this adds such a bang to any meal, love this stuff!
I can say from personal experience that this is GOOD STUFF!!