| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 1 1/2 cups |
Ingredients
- 4 tablespoons fresh lime juice
- 1 garlic clove, peeled
- 1/2 teaspoon hot sauce (recommended: Tabasco)
- 1 teaspoon Dijon mustard
- 1 cup fresh cilantro leaves
- 1 cup mayonnaise
- Salt and freshly ground black pepper
Instructions
- Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 271 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 15 mg |
| Sodium | 243 mg |
Reviews
This is amazing! I suggest trying this is a dip for panko encrusted baked avocado fries. DELISH!!!
Very good! I made this for a BBQ and added it to fish and pork tacos! Everyone was praising it
Added this to cilantro burgers and grilled potato wedges. The entire family devoured all the food. This is an all meal mayo. Next up…fish.
I made this with grilled salmon, and it was delicious! I would suggest three things, don’t put too much salt in it because the mayo is salty already, make it at least 20 minutes before serving and refrigerate so the flavors meld, and don’t salt the fish before cooking. I made this with grilled salmon. I cooked it on medium heat with just olive oil and pepper. We had it with white rice and broccoli. The sauce tasted great on everything!!
paula welove you recipe thankyou i make the chees punkin pie it came good please keep give more ideas god bless you and happy x-mas
This is a great addition to the Scallop Sliders and would be yummy with just about any fish. We tried it left over grilled salmon and it was excellent!
Saw Paula make her caterer’s scallop burger slider recipe and thought the sauce would be great on some salmon I had in the fridge. It was PERFECT. I poached the salmon and topped it with the sauce. Such a treat. Simple and refreshing. Thought I might try it on Halibut.