Garlic Mayonnaise for the Grill Clambake 1.000

Michael Temchine for The Washington Post

Real Entertaining Jul 22, 2009

Make Ahead: The mayo can be made and refrigerated up to 2 days in advance.


Servings: 1 cup
Ingredients
  • 1 cup low-fat mayonnaise
  • 3 to 4 medium cloves garlic, crushed
  • Juice of 1/4 lemon (1 tablespoon)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground turmeric
  • 6 to 8 chives, minced or snipped (2 tablespoons)

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Directions

Combine the mayonnaise, garlic, lemon juice, pepper and turmeric in the bowl of a mini-food processor or blender; puree until smooth. Divide equally between two ramekins, then sprinkle equal amounts of the chives in each one; mix well. Cover and refrigerate until ready to serve.

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.