Got melon? Here’s a fun way to use it: in watermelon salsa! Throw cubes of this juicy summer fruit together with lime, jalapeño, and cilantro, and it’s an unexpected spin on the classic Mexican dip. Spoon in mouthfuls with tortilla chips, or it’s great for serving with grilled fish, chicken or tacos. It’s perfect for parties, and this bowl always disappears very quickly at our house!

Ingredients in watermelon salsa

Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but there dozens of popular variations like corn salsa, peach salsa, mango salsa, and more.

This watermelon salsa uses the same concept as a fresh tomato salsa but uses cubed watermelon instead! We like cutting the cubes pretty small to make it an integrated texture, but you can also leave them in bigger cubes for a larger, chunky look. The ingredients for watermelon salsa are:

• Ripe watermelon
• Tomato
• Red onion
• Jalapeño pepper
• Cilantro
• Lime juice
• Granulated sugar
• Salt

Best way to cut a watermelon into cubes

Often we used to feel daunted when making watermelon recipes because this melon is notoriously tricky to cut. But here’s a method for how to cut a watermelon that makes it quick, simple and painless:

1. Cut in half through the middle. Use a large Chef’s knife to slice the watermelon in half through the middle (not lengthwise).
2. Cut into slices. Flip the half over onto the flat base, then cut it into slices.
3. Slice of the rinds with a paring knife. Switch to using a small paring knife (using a smaller knife gives you more control). Slice off the rind of each slice.
4. Cut a grid pattern to make cubes. Switch back to the Chef’s knife. Make a grid pattern to cut the watermelon into cubes.

Tips for making watermelon salsa

Watermelon salsa is like any fresh salsa: the only time consuming part is chopping all the fruits and vegetables! But there are a few things to note about adjusting the flavors. Here are a few notes on the method:

• Adjust the heat level to taste. This watermelon salsa recipe comes out mild since we’ve called for removing the jalapeño seeds. But if you like spicy salsas, use some of the seeds: or you can even use the entire pepper.
• Add sugar or salt to taste. Depending on the ripeness of your melon, you may want to add additional sugar to the salsa. It also may need a pinch or two more salt: make sure to taste and adjust as necessary!

Storage info

This watermelon salsa tastes best the day it is made. However, it stores up to 2 days refrigerated. It will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving. We prefer eating it day of, though: with lots of extra tortilla chips!

How to serve it

The best way to serve watermelon salsa? Add a big bag of tortilla chips and you’re in business! It also works great with plantain chips or your favorite dipper of choice. But don’t stop there: it’s a zingy sauce to serve with grilled fish and more. Here are some ideas for serving:

• Tortilla chips or plantain chips
• Fish like Easy Grilled Salmon, Mahi Mahi, or Grilled Halibut
• Shrimp like Shrimp Skewers or Sauteed Shrimp
• Chicken like grilled chicken
• Tacos like Cod Fish Tacos, Tuna Tacos, Salmon Tacos or Easy Vegan Tacos

More watermelon recipes

When it’s watermelon season, you’ve got to take advantage! Here are a few watermelon recipes to try:

• Go for Watermelon Feta Salad
• Try a Watermelon Slushie, Watermelon Water, Watermelon Lemonade, or Strawberry Watermelon Smoothie
• Mix up Watermelon Sorbet
• Preserve it with Pickled Watermelon Rind

01

Watermelon Feta Salad

02

Watermelon Slushie

03

Watermelon Sorbet

04

15 Juicy Watermelon Recipes

This watermelon salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Watermelon Salsa

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 8

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Description

Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeno, and cilantro for a zingy dip or sauce.

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Ingredients

• 2 cups finely diced fresh ripe watermelon
• ½ cup diced tomato (optional)
• ¼ cup diced red onion
• 1/2 jalapeño pepper, minced and seeds remove
• ¼ cup finely chopped cilantro
• 2 tablespoons lime juice
• ½ teaspoon granulated sugar (optional or more to taste)
• ¼ teaspoon kosher salt
• Tortilla chips, for serving

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Instructions

1. Prepare the watermelon, tomato, onion, jalapeño, and cilantro as listed above.
2. In a bowl, mix all ingredients gently together with the lime juice, sugar and salt. Serve immediately or wait 5 minutes to let the flavors meld. Taste and add more sugar or salt to adjust the flavor as desired. Serve with chips or with grilled fish, shrimp or chicken, using a slotted spoon to drain juices before serving. Tastes best the day it is made, but it stores up to 2 days refrigerated (it will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving). 

• Category: Appetizer
• Method: No Cook
• Cuisine: Mexican Inspired
• Diet: Vegan

Keywords: Watermelon salsa

A Couple Cooks - Recipes worth repeating.

When it comes to iconic yogurt-based dipping sauces, tzatziki sauce is at the top of the list! This famously creamy and garlicky Greek cucumber sauce is commonly served as a dip with pita or veggies, or a sauce with falafel or gyros: but it works with just about anything! After an epic trip to Greece, we created a version to capture the magic of our experience with this traditional dip. Whether you’re dunking pita chips or slathering on a sandwich, we know you’ll love this one!

Common tzatziki ingredients

Tzatziki is a yogurt and cucumber sauce that is common in Mediterranean and Middle Eastern cuisine, specifically Greek and Turkish food. It is often served as a side dish with pita or veggies, or as a sauce with gyros or falafel.

There are lots of opinions when it comes to this dip, especially about what makes the most authentic tzatziki recipe! We don’t have Mediterranean or Middle Eastern heritage, so we honor the great tradition of this cuisine (here’s a traditional recipe by a Greek chef). Here are the common ingredients in tzatziki:

• Full fat Greek yogurt: Using full-fat yogurt is key to get the desired creaminess!
• Grated cucumber: Just enough to keep the creamy consistency. It’s best to use an English cucumber since you don’t have to peel or seed it!
• Garlic: Fresh garlic is essential here; don’t use jarred minced garlic.
• Olive oil: Oil is important for taste and texture.
• Red wine vinegar: a bit of acid adds some tang. Some people use lemon, but our research shows the most authentic is vinegar.
• Fresh dill (optional): Fresh dill is not always included in traditional Greek tzatziki, but we love how the herbaceous flavor enhances the dip.
• Salt: Salt is essential for good seasoning.

How to make tzatziki sauce

There’s just one trick to tzatziki sauce: otherwise it’s just dump and stir! Cucumbers are full of water, so it’s important to remove as much excess as possible before mixing it into the dip. Here’s what to know:

• Peel and grate the cucumber, then salt it and let it stand 10 minutes. This helps to draw out the liquid.
• Squeeze out as much excess liquid as possible with your hands. This is essential, otherwise the dip will be much too runny.
• Mix! Then mix the cucumber with the Greek yogurt, garlic, olive oil, and seasonings.

English cucumber vs standard cucumber

This tzatziki sauce is best using an English cucumber versus a standard one, but either works! English cucumber has a sweet flavor and imperceptible skin and seeds, making it simple to use in this recipe. You can use a standard cucumber, but make sure to seed and peel it first since the peel is very bitter and the seeds are large. Persian cucumbers also work: they are similar to an English cucumber but smaller!

Storage for homemade tzatziki

Tzatziki tastes even better after it’s been chilled for a few hours: but it’s great right away, too! How long does homemade tzatziki last? Store it in a sealed container for up to 1 week in the refrigerator.

Ways to serve it

Tzatziki sauce is full of creamy, bold, garlicky flavor: perfect for dipping and adding to sandwiches or serving with chicken or fish. Here are a few ideas on how to serve this tzatziki sauce recipe:

• Vegetables as a dip, like carrots, cucumber, red pepper strips, etc
• Pita bread or pita chips
• Falafel or falafel sandwich
• Gyros
• Chicken
• Burgers, like beef, salmon, chickpea burgers, or falafel burgers
• Salmon, pan fried, grilled or baked
• Fritters like zucchini fritters
• Fish cakes like salmon cakes, salmon croquettes, or tuna cakes
• Salads or bowl meals like Falafel Salad or Mediterranean Bowl

More sauces and dips

And that’s it! Let us know what you think of this tzatziki sauce recipe in the comments below. Here are a few more essential sauce recipes to try:

• Make garlicky Garlic Butter Sauce or Chimichurri Sauce
• Go for Peanut Sauce Recipe
• Simmer pasta sauces like Homemade Tomato Sauce, Arrabiata Sauce or Pomodoro Sauce
• Opt for dipping sauces like Romesco Sauce, Easy Avocado Sauce or Sour Cream Sauce

01

40 Essential Sauces

02

Peanut Sauce Recipe

03

Garlic Butter Sauce

04

Chimichurri Sauce

This tzatziki sauce recipe is…

Vegetarian and gluten-free.

Tzatziki Sauce

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 ½ cups

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Description

This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.

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Ingredients

• 1 cup finely grated English cucumber* (10 ounces or ¾ large cucumber)
• 2 cups (18 ounces) full-fat Greek yogurt
• 2 medium garlic cloves, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1 tablespoon chopped fresh dill (optional)
• Fresh ground black pepper

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Instructions

1. Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with ½ teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
2. In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
3. Serve immediately, or refrigerate for up to 1 week.
4. Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
   To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.

Notes

*You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.

• Category: Dip
• Method: No Cook
• Cuisine: Greek
• Diet: Vegetarian

Keywords: Tzatziki Sauce, Tzatziki, Tzatziki recipe, Tzatziki sauce recipe

A Couple Cooks - Recipes worth repeating.

Let’s be honest: American-style aioli is essentially glorified mayonnaise. But it’s so creamy and delicious, what’s not to love? This creamy spread and dip is perfect for sandwiches, fries, grilled fish, fritters, and more, and there are loads of fun flavor variations. When we have time, w love to whisk up a classic French-style aioli from scratch with egg yolks. But most of the time, it’s this quick and simple 3 ingredient garlic aioli! Here’s how to do it.

What is aioli?

Aioli is a sauce that comes from the South of France and Spain, also known as allioli or aïoli. The traditional version is made from garlic, an egg yolk, lemon juice or vinegar, and olive oil, all blended together in a mortar and pestle. Since it involves a raw egg yolk, many American cooks tend to avoid this method due to the risk of salmonella.

Mayonnaise is made using a similar method to aioli, but with canola oil and no garlic. In the US since the 1990’s, it’s become common to call any flavored mayonnaise aioli. For this garlic aioli recipe, we’ve used mayonnaise for a quick and home-cook friendly rendition. For a true aioli, go to this Classic Aioli recipe.

Ingredients in garlic aioli

This garlic aioli recipe uses just 3 ingredients plus salt, making it a simple sauce recipe to whip up for dunking fries or dipping fritters. It takes just a few minutes to whip up and you might have most of the ingredients on hand in your kitchen already. The ingredients for garlic aioli are:

• Fresh garlic
• Mayonnaise, as high quality as possible
• Fresh lemon juice
• Salt

Use fresh garlic and lemon

No substitutions in this garlic aioli recipe, please! For best results, always always use fresh garlic! The flavor of jarred minced garlic is muted and has a slightly artificial flavor; it won’t have the same results here.

The same goes for the lemon juice: always use lemon juice squeezed fresh from an actual lemon! Jarred lemon juice doesn’t have the same flavor (even if the bottle claims it does!).

How to make garlic aioli

This garlic aioli recipe comes together quickly: there are just a few things to note about the method:

• High quality mayonnaise does improve the flavor here! But you can use any brand you like. One higher quality brand we like is Sir Kensington’s.
• Use a sharp knife to mash the garlic into a paste. Mince the garlic first, then use the side of your knife blade to mash and grind it into a paste for a minute or so. This is optional, but it helps to create a smoother consistency.
• Mix the mayonnaise, lemon, garlic and salt. If you’d like, you can add fresh ground black pepper. But we like the look of a smooth garlic aioli (or use white pepper).

Storage info

You can store this garlic aioli recipe for up to 2 weeks refrigerated. It tastes best when warmed slightly by leaving it at room temperature. To ensure food safety, make sure not to leave out the aioli sauce out at room temperature for more than 2 hours.

Ways to serve garlic aioli

There are so many ways to serve aioli; here are a few ideas to get you started:

• As a French fry dip: try it with baked fries, truffle fries or sweet potato fries
• On a burger like black bean burgers, salmon burgers, tuna burgers, or falafel burgers
• As a sandwich spread like on an Italian eggplant sandwich or chickpea salad sandwich
• With roasted vegetables like best roasted vegetables, roasted green beans or roasted sweet potatoes
• As a dip for fritters like zucchini fritters or corn fritters
• As a sauce for fish like grilled salmon, garlic shrimp, fried tilapia, mahi mahi, and more

How do you plan to serve this garlic aioli? Let us know in the comments below!

More aioli flavors

There are so many aioli flavors! After you try this garlic aioli, here are a few more flavors to taste:

• Try our favorite creamy green Pesto Aioli
• Go for zesty Lemon Aioli
• Opt for our other top flavor, earthy Truffle Aioli
• Add some heat with Chipotle Aioli or Sriracha Aioli

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Pesto Aioli

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Lemon Aioli

03

Truffle Aioli

04

Spicy Sriracha Aioli

This garlic aioli recipe is…

Vegetarian and gluten-free. For vegan and plant-based, use vegan mayonnaise.

Garlic Aioli

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• Author: Sonja Overhiser

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Description

This garlic aioli recipe is simple and creamy with 3 ingredients: a quick dip or spread for sandwiches, fries, and more!

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Ingredients

• 1 teaspoon very finely minced garlic (2 small cloves or 1 large)
• ½ cup mayonnaise (or go to this Classic Aioli for the classic recipe with egg yolks and oil; for vegan, use vegan mayo)
• 1 tablespoon fresh squeezed lemon juice
• ¼ teaspoon kosher salt

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Instructions

1. Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste for a minute or so (optional, but it helps to create a smoother consistency). 
2. In a medium bowl, whisk together the garlic with the mayonnaise, lemon juice, and salt.
3. Use immediately or refrigerate until serving. Store the leftover aioli in an airtight container in the refrigerator for up to 2 weeks.

A Couple Cooks - Recipes worth repeating.

Here’s the gold of the condiment world: garlic confit! Slow roasting garlic cloves in oil turns them golden and brings out a subtle garlic flavor that’s absolutely divine. You can use the jar in two ways: mash the tender garlic onto crusty bread as an appetizer spread, or use the infused oil for cooking. Add it to pizza sauce, vinaigrettes, or use it for sautéing: the sky’s the limit!

What is confit?

Confit is a French word that comes from the root word “to preserve.” In cooking, it refers to any food cooked at a low temperature in grease or oil (or when it comes to fruit, in sugar syrup). This long, slow cooking method makes the food very tender and brings out flavor in a different way than deep frying or roasting does.

The most popular confit is duck confit, which cooks in its own rendered fat. For garlic confit, oil is added so that it cooks low and slow, bringing out a nuanced, mellow garlic flavor.

How to make garlic confit

Garlic confit is simple to make, but it does require one thing: time! It takes about 1 ½ hours to cook it down to golden brown, oil-roasted tenderness. There are two methods for garlic confit: stovetop or oven. We like the stovetop method, but if you’re not able to babysit your stove for 1 ½ hours, the oven works as well. Here is the basic method:

• Peel the garlic cloves. This takes quite a while, but the effort is worth it. (For a shortcut, you can try submerging the cloves in hot water for 15 seconds until the skins peel easily, or this stand mixer method.)
• Add oil. Place the garlic in a small saucepan and add olive oil until it just covers the garlic. If desired, add a few sprigs of fresh thyme, rosemary, oregano or sage.
• Cook on low for 1 ½ hours. Heat over low heat, reducing the heat to very low once you see bubbles appearing (but do not simmer!). Cook until the garlic turns golden brown, about 1 ½ hours.
• Enjoy or store. Remove the herbs. You can eat immediately or store for later use!

Garlic confit in the oven

Don’t have time to occasionally check on your garlic confit on the stovetop? You can make garlic confit in the oven too. Simply place the garlic and oil in an oven safe container, then bake at 300°F for about 1 ½ hours, until tender and golden.

How to store it

Store homemade garlic confit in its oil in the refrigerator for up to 2 weeks. Keep in mind that while confit is a traditional preservation method, the garlic cannot be stored for long periods of time or without refrigeration because of the risk of bacteria. So once it’s beyond 2 weeks, it’s best to toss and make another batch: if you haven’t eaten it all first!

Ways to serve garlic confit

There are two main components to garlic confit: the tender cloves and the oil used for cooking. You can eat both in different ways! Smash the garlic cloves onto crusty bread as an appetizer, or use the mellow garlic infused oil for cooking. Here are a few ways to serve garlic confit:

• Mash the cloves onto sourdough bread or crostini
• Use the cloves as a pizza topping
• Add the cloves to garlic mashed potatoes
• Use the oil to add a garlicky punch to pizza sauce
• Mix the oil into salad dressings like balsamic vinaigrette or Italian dressing
• Use the oil for sauteing vegetables, fish or chicken
• Mix the oil with roasted vegetables or grilled vegetables

And that’s it! Let us know how you like to serve your garlic confit and what you think in the comments below.

More garlic recipes

Garlic makes the world go around in our kitchen! Here are a few more garlic recipes to try:

• Make Roasted Garlic
• Go for Easy Garlic Butter or Garlic Bread
• Fire up the oven for Garlic Mashed Potatoes, Garlic Roasted Potatoes, or Garlic Fries
• Mix up Garlic Butter Sauce, or preserve the cloves in Pickled Garlic
• Make Honey Garlic Salmon

01

Roasted Garlic

02

Garlic Mashed Potatoes

03

Easy Garlic Butter

04

21 Best Garlic Recipes

This garlic confit recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Garlic Confit

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 1 ½ hours
• Total Time: 54 minute
• Yield: About 1 cup

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Description

Garlic confit is the liquid gold of condiments! Oil roasting the cloves on the stovetop or oven makes a versatile spread and oil.

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Ingredients

• 2 full heads garlic
• 1/2 to 3/4 cup olive oil
• Several sprigs fresh herbs, optional

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Instructions

1. Peel the garlic, keeping the cloves whole.
2. Add it to a small saucepan (we use a butter warmer). Add olive oil until it just covers the garlic. If desired, add a few sprigs of fresh thyme, rosemary, oregano or sage.
3. Heat over low heat, reducing the heat to very low once you see bubbles appearing. Keep at very low heat (not even a simmer, just occasional bubbles) until the garlic turns golden brown, about 1 ½ hours. Alternatively, you can place the garlic and oil in an oven safe container and bake at 300°F for the same timing.
4. Remove the herbs. Store the garlic confit in the oil in the refrigerator for up to 2 weeks. Serve mashed onto bread or use the oil for sauteing, pasta sauces, pizza sauce, salad dressings, and more.

• Category: Essential
• Method: Stovetop
• Cuisine: Condiment
• Diet: Vegan

Keywords: Garlic confit

A Couple Cooks - Recipes worth repeating.

Looking for a sauce that works for vegetables, chicken, fish and everything in between? This garlic butter sauce tastes like pure gold, and it’s the dipping and drizzling sauce you’ve been waiting for. It’s rich and salty, with a burst of pure garlic flavor. This one takes just 5 minutes to whip up, and it’s easy to make a double batch that lasts for weeks. Here’s how to make this simple sauce!

Ingredients in garlic butter sauce

This garlic butter sauce is only 4 ingredients, making it one of those pantry staples that’s easy to whip up without a shopping trip! (We always need more of those.) In fact, if you don’t regularly stock parsley in your refrigerator, you can omit it from the recipe. Here are the ingredients you’ll need to have on hand:

• Salted butter: salted butter has a more developed flavor, and we always have it on hand. If all you have is unsalted, add another ⅛ teaspoon salt to the sauce.
• Garlic cloves: For best results, always use fresh garlic! Jarred minced garlic won’t have the same results (the flavor is muted).
• Parsley: the fresh herb adds a nice look, but it’s totally optional.
• Kosher salt: salt is crucial for the flavor here.

Variation: add lemon!

Want to add a zing to this recipe? Make it into lemon garlic butter sauce! All you need to do is add 2 tablespoons fresh lemon juice and the zest of ½ lemon. Stir it in when you add the parsley in this recipe, and it will add an irresistible citrus undertone (like in this lemon butter sauce).

A few notes on parsley

Parsley is an important garnish in many recipes, since the bright green confetti makes everything look more appealing! You can use it in anything from garlic bread to pan seared salmon.

Ever stored fresh parsley in the fridge in the plastic bag you bought it in, only to realize a few days later that it’s going bad? The best way to store it is in an herb saver or canning jar. Stored properly, it can last 1 to 2 weeks. Go to How to Store Parsley.

Storage info

How long does homemade garlic butter sauce last? Store leftovers refrigerated in a sealed container for up to 1 month. The sauce solidifies when it’s cold, so re-heat it on the stovetop before serving.

One note: the parsley loses its bright green color during storage! You can add more fresh chopped parsley when you serve it to revive the color.

Ways to use garlic butter sauce

There are many ways to use this garlic butter sauce. You could use it with pasta, but this one is more intended as a dipping or drizzling sauce for vegetables, fish, or meats. Here are some ideas:

• Roasted vegetables like asparagus, green beans, broccoli, potatoes, and sweet potatoes
• Fish like pan seared salmon, sauteed shrimp, grilled salmon, grilled shrimp, cod, mahi mahi, halibut, and more
• Chicken like roasted chicken or pan fried chicken
• Grilled vegetables like corn, green beans, broccoli, potatoes, zucchini and asparagus

More garlic recipes

There are so many ways to use garlic in recipes! Here are a few more great garlic recipes to try:

• Go for Garlic Roasted Potatoes or Garlic Mashed Potatoes
• Make Honey Garlic Salmon
• Opt for Easy Garlic Butter
• Bake up a pan of Garlic Fries
• Make Roasted Garlic

01

Easy Garlic Bread

02

Easy Garlic Butter

03

Roasted Garlic

04

21 Best Garlic Recipes

This garlic butter sauce recipe is…

Vegetarian and gluten-free.

Garlic Butter Sauce

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• Author: Sonja Overhiser
• Prep Time: 4 minutes
• Cook Time: 1 minute
• Total Time: 5 minutes
• Yield: ¼ cup

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Description

This garlic butter sauce is quick to whip up and makes anything taste like gold! Here’s how to make this simple recipe.

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Ingredients

• 4 tablespoons salted butter*
• 2 garlic cloves, minced
• 1 tablespoon finely chopped parsley
• ¼ teaspoon kosher salt

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Instructions

1. Melt the butter in a saucepan or skillet over low heat.
2. Once melted, add the minced garlic and cook until fragrant, about 1 minute (keep the heat low and don’t let it brown!). Remove from heat. Stir in the chopped parsley and kosher salt.
3. Serve immediately as a drizzle for vegetables, salmon, white fish, shrimp or chicken: a little goes a long way. (Store leftovers refrigerated in a sealed container for up to 1 month; it solidifies when cold so re-heat on the stovetop before serving. Note that the parsley loses its bright green color; you can add more fresh chopped parsley when you serve it.)

Notes

*This quantity makes ¼ cup and is easy to double to make a larger recipe. If all you have is unsalted butter, add an additional ⅛ teaspoon kosher salt to the recipe. 

**Variation: make lemon butter sauce by adding 2 tablespoons fresh lemon juice and the zest of ½ lemon. 

• Category: Sauce
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Garlic butter sauce, how to make garlic butter sauce, butter garlic sauce

A Couple Cooks - Recipes worth repeating.

Looking for a flavor-packed dipping sauce? This peanut sauce recipe is simple, creamy, and absolutely irresistible! It’s savory, sweet, salty, sour, and a little spicy all at once: perfect for dipping spring rolls, lettuce wraps, shrimp, a veggie tray, or anything that needs a flavor boost. It takes just a few minutes to whip up, making it a stand-by in our kitchen. Keep this one in your back pocket for anytime you need a killer sauce!

Ingredients in this peanut sauce recipe

Peanut sauce is traditionally an Indonesian sauce made with roasted peanuts and spices, served with dishes like satay, gado-gado, and more. This peanut sauce recipe is a spin that’s designed for Western kitchens, using peanut butter, garlic, ginger, and a bit of Indonesian hot sauce, sambal oelek. (Here’s a recipe for a traditional Indonesian sauce from an Indonesian-born recipe author!) It comes together in just a few minutes. Here’s what you’ll need:

• Natural creamy peanut butter: This recipe is customized for peanut butter with no sugar added. But you can use any type of peanut butter: standard makes a slightly sweeter sauce.
• Soy sauce or tamarI
• Rice vinegar
• Honey or sugar
• Sambal oelek or chili garlic sauce
• Fresh ginger
• Garlic

How to make peanut sauce: a few tips

This recipe is as simple as stirring together a few ingredients! There are just a few tips to note about how to make peanut sauce:

• Peel the ginger with a spoon. Ginger root is notoriously hard to peel with a vegetable peeler: it’s knobby and the skin is tough and stringy. But peeling it with a spoon works like a charm.
• A Microplane grater makes quick work for grating the ginger and garlic.
• Use just enough water until the sauce comes together. Stir all ingredients together, then use just enough water so that it comes together. It all depends on the peanut butter, but typically we use 3 to 4 tablespoons.

For the hot sauce

The hot sauce in this peanut sauce recipe is optional, but it adds more than just heat! Our favorite here is sambal oelek, which adds a funky nuance to the flavor. The 1 teaspoon specified in the recipe below makes for a very mild peanut sauce. If you’d like, add more to make a spicy peanut sauce! Here are a few options for the hot sauce:

• Sambal oelek: This Indonesian chili sauce is our top choice here; it’s made of chili peppers, garlic, ginger and lime. It has a chunky texture and little to no sugar.
• Chili garlic sauce: It’s similar to Sambal oelek but with a thicker texture, made with more ingredients and more of a garlicky flavor.
• Sriracha: You can also use Sriracha here! Sriracha is a hot sauce that originated from Thailand made of chile peppers, vinegar, garlic and sugar

Storage info

This peanut sauce recipe lasts 2 weeks refrigerated. However, keep in mind that the texture becomes solid when cold. Since it’s mainly made of peanut butter, it solidifies in the refrigerator like a jar of peanut butter would.

Before serving from the refrigerator, allow the peanut sauce to come to room temperature. If it is still very thick, whisk in ½ teaspoon or so of warm water until the sauce comes to a creamy consistency.

Ways to use peanut sauce

This peanut sauce recipe is perfect as a dipping sauce for many types of foods, like spring rolls, lettuce wraps, and more. It’s not designed for use with pasta (try these peanut noodles instead). Here are a few ways to use it:

• Spring rolls like Vegetable Spring Rolls
• Lettuce wraps like Easy Lettuce Wraps
• Shrimp like Perfect Sauteed Shrimp or Grilled Shrimp Skewers
• Chicken
• Raw veggies like carrot sticks, celery, cucumber, pepper strips, or anything on a veggie tray
• Drizzle over mango salad like this Mango Salad with Lime
• Add to a roasted sweet potato like these Sweet Potatoes with Thai Peanut Butter Sauce

More peanut butter recipes

Got a jar of peanut butter to use? Here are a few more great recipes starring this creamy, nutty puree:

• Try sweet and simple Peanut Butter Energy Balls
• Go for 3 Ingredient Peanut Butter Cookies
• Make easy Peanut Butter Dip
• Blend up a Peanut Butter Smoothie

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Easy Energy Balls

02

Peanut Butter Dip

03

Peanut Butter Smoothie

04

3 Ingredient Peanut Butter Cookies

This peanut sauce recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free (with tamari).

Peanut Sauce Recipe

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• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: ¾ cup

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Description

This peanut sauce recipe is bursting with flavor! Perfect for dipping, it works for spring rolls, veggies, lettuce wraps, and more.

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Ingredients

• ½ cup natural creamy peanut butter
• 2 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons honey or sugar
• 1 teaspoon sambal oelek or chili garlic sauce, or more to taste (or omit if desired)
• 1 teaspoon grated fresh ginger*
• 1 small garlic clove, grated
• 3 to 4 tablespoons warm water

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Instructions

1. In a medium bowl, mix all ingredients. Serve immediately or store refrigerated for up to 2 weeks. Allow to come to room temperature before serving. If it is still very thick, whisk in ½ teaspoon or so of warm water until the sauce comes to a creamy consistency.

Notes

*A Microplane grater makes quick work of grating the ginger and garlic!

• Category: Sauce
• Method: No Cook
• Cuisine: Sauce
• Diet: Vegan

Keywords: Peanut sauce recipe, peanut sauce

A Couple Cooks - Recipes worth repeating.

Looking for a great way to use rhubarb? Try this glistening pink rhubarb sauce recipe! Cook the bright stalks down with sugar until they break down into a luscious, sweet tart compote. This chunky sauce is perfect for pairing with melty vanilla ice cream as a summer dessert, or scooping over oatmeal, pancakes or waffles for a fun and seasonal breakfast! We can’t decide how we love it best (though ice cream may take the cake!).

Ingredients in rhubarb sauce

Rhubarb sauce is a perfect way to use rhubarb that you’re looking to use with little effort. It takes just 15 minutes and it makes a beautifully bright, fruity sauce. It works with fruit that’s towards the end of its life (just like blueberry sauce or raspberry sauce). Plus, it uses mostly pantry ingredients! Combine it with ice cream and there’s nothing better on a summer evening. Here’s what you’ll need for this recipe:

• Rhubarb
• Sugar (granulated and brown sugar)
• Water
• Lemon juice
• Vanilla extract

Citrus juice or zest brings out the flavor

The only ingredient you might not have on hand for this rhubarb sauce recipe is a fresh lemon! We’ve tried this recipe without the citrus, but it really adds the zing that you’re looking for in a rhubarb recipe. Here are a few notes:

• Citrus juice or zest bring out the sweet tart flavor of rhubarb. It’s why we use orange zest in our rhubarb pie and rhubarb crisp recipes: it’s just that good!
• Use lemon juice, or substitute zest or orange zest. You can substitute ½ teaspoon lemon zest or ¼ teaspoon orange zest. Orange and rhubarb are the perfect combination!

How to make rhubarb sauce

Rhubarb sauce is similar to any fruit sauce: you simply cook down the fruit with sugar on the stovetop until it breaks down and becomes saucy. Here’s what to do:

• Dice the rhubarb. You can use any amount you like! This recipe uses one pound, which we pair with ¾ cup granulated sugar.
• Cook the rhubarb with sugar and water on the stovetop. Cook over medium heat and allow the sauce to bubble and break down. It takes about 10 to 12 minutes, depending on the exact heat and the size of the rhubarb pieces.
• Remove from the heat, and add lemon juice and vanilla. We also like adding a bit of brown sugar to add complexity to the flavor.
• Chill. Chill for about 1 hour to allow the sauce to thicken.

Ways to use rhubarb sauce

You can use this rhubarb sauce for just about anything: dessert, breakfast, or simply eating with a spoon (we don’t judge). Here are some of our favorite ways to eat this sauce:

• Vanilla Ice Cream: Make an instant dessert by spooning it over vanilla ice cream.
• Mug cake: Try it on a 5 minute Vanilla Mug Cake.
• Cheesecake: Swap out the cherries in this Crustless Cheesecake.
• Yogurt: Try it on a Yogurt Parfait.
• Pancakes: Add it to Classic Pancakes or Oatmeal Pancakes.
• French Toast: Try it on Best French Toast Recipe or Stuffed French Toast.
• Waffles: It’s perfection on these Perfect Waffles.

How do you plan to use it? Let us know in the comments below!

More rhubarb recipes

When rhubarb season rolls around, we use it for everything! Here are some of our favorite ways to bake it into treats:

• Try Classic Rhubarb Pie or Strawberry Rhubarb Pie
• Go for Rhubarb Crisp or Strawberry Rhubarb Crisp
• Opt for classic Rhubarb Bars
• Go for Rhubarb Muffins or Rhubarb Streusel Bread
• Try these 20 Rhubarb Recipes for the Season

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Classic Rhubarb Pie

02

Classic Rhubarb Crisp

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20 Rhubarb Recipes for the Season

04

Strawberry Rhubarb Pie

This rhubarb sauce recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Easy Rhubarb Sauce

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: Makes 1 2/3 cups

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Description

This rhubarb sauce recipe is simple and bursting with sweet tart flavor! Enjoy it over ice cream, oatmeal, pancakes, and more.

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Ingredients

• 3 cups finely diced rhubarb (1 pound)
• ¾ cup granulated sugar
• ¼ cup water
• 1 tablespoon brown sugar (or more granulated sugar)
• 1 tablespoon lemon juice (optional but recommended*)
• ½ teaspoon vanilla extract

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Instructions

1. In a saucepan, stir together the rhubarb, granulated sugar, and water over medium heat. Once it starts to bubble, cook for about 10 to 12 minutes until the rhubarb is broken down and the juices have slightly thickened, mashing with the back of your spoon (exact timing depends on the size of the rhubarb and heat level).
2. Remove from the heat and stir in the brown sugar, lemon juice, and vanilla. Taste and adjust the sweetness as desired. Transfer to a sealed container and chill for at least an hour, which will thicken the juices even more. Store refrigerated for 2 weeks. Serve over waffles, pancakes, or swirled into oatmeal, yogurt, or ice cream.

Notes

*Lemon juice is optional, but it really adds the “zing” to the flavor. You can substitute ½ teaspoon lemon zest or ¼ teaspoon orange zest.

• Category: Essentials
• Method: Stovetop
• Cuisine: Sauce
• Diet: Vegan

Keywords: Rhubarb sauce, rhubarb sauce recipe, rhubarb sauce recipes

A Couple Cooks - Recipes worth repeating.

Looking for a flavor-packed sauce that takes just a few minutes to make? This roasted red pepper sauce is full of zingy flavor, no cooking required! Throw a few ingredients into a blender and it makes a bright orange, tangy garlicky sauce. It’s extremely versatile: use it for a pasta sauce, as a dip for vegetables or fries, or as a sauce for fish or chicken. It makes any meal more fun!

Ingredients in this roasted red pepper sauce

This roasted red pepper sauce is similar to a romesco sauce, that Spanish sauce made with red peppers, , olive oil, almonds, and garlic. In fact, it has almost the same ingredients: but this sauce has more red peppers and is lighter in texture. You’ll use an entire 16-ounce jar of roasted red peppers, but it’s worth it for the luxurious texture and flavor. Here’s what you’ll need:

• Jarred roasted red peppers
• Unsalted almonds
• Olive oil
• Garlic
• Lemon juice
• Smoked paprika
• Kosher salt
• Optional: heavy cream, grated Parmesan cheese

Making it as a roasted red pepper pasta sauce

On its own, this roasted red pepper sauce makes an excellent dip for vegetables, roasted potatoes or fries, and works well as a sauce for fish or chicken. But want to serve it with pasta? Here are a few things to note:

• Add heavy cream and/or Parmesan if serving as a pasta sauce. When you add this sauce to pasta on its own, it tastes watery and doesn’t cling to the pasta well. Adding heavy cream adds a richness that helps it adhere to pasta. A bit of grated Parmesan cheese makes for a more robust flavor when served with pasta.
• Use 1 cup sauce per 8 ounces pasta. The sauce recipe below makes enough for 1 pound pasta (6 to 8 servings).

Ways to serve it

Once you’ve blended up this tasty roasted red pepper sauce, there are so many tasty ways to enjoy it. Here are some ideas:

• Fish baked fish, baked salmon, grilled salmon, trout, halibut, tuna steak, tilapia or red snapper
• Shellfish like sauteed shrimp, jumbo shrimp, or pan seared scallops
• Roasted or grilled vegetables like best grilled vegetables, grilled broccolini, roasted potatoes, roasted broccoli, grilled Green Beans
• Fries like baked fries or steak fries
• Pasta like spaghetti, bucatini, penne, rigatoni, or tortellini
• Bowl meals like Mediterranean bowl or easy power bowls

And that’s it! Let us know how you serve it.

More pepper recipes

Love a good bell pepper recipe? Here are a few more ways to eat this tasty veggie:

• Try Roasted Bell Peppers in the oven
• Make Sauteed Peppers or Sauteed Peppers and Onions
• Go for Classic Stuffed Peppers
• Blend up Spanish-style Romesco Sauce

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Roasted Bell Peppers

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Sauteed Peppers and Onions

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Classic Stuffed Peppers

04

25 Tasty Bell Pepper Recipes

Roasted Red Pepper Sauce

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 cups

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Description

This roasted red pepper sauce is perfect for pasta, as a spread, or a dip! Try it with chicken, fish, fries, sandwiches and more.

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Ingredients

• 16-ounce jar roasted red peppers, liquid drained
• ¼ cup roasted unsalted almonds
• 3 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• Optional: 2 tablespoons heavy cream or ¼ to ½ cup grated Parmesan cheese*

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Instructions

1. Place the garlic in the blender and blend until finely chopped. 
2. Add the remaining ingredients and blend. Taste and adjust salt as necessary. 

Notes

*If you’re using this sauce for pasta, the cream is helpful for adhering to pasta. We suggest blending in both the cream and Parmesan cheese to make this a pasta sauce. If you’re using it as a dip or sauce for protein, these ingredients aren’t necessary. The 2 cups of sauce works with 1 pound pasta.

• Category: Sauce
• Method: Blended
• Cuisine: Sauce
• Diet: Vegan

Keywords: Roasted red pepper sauce, roasted red pepper pasta sauce, red pepper sauce, red pepper pasta sauce

A Couple Cooks - Recipes worth repeating.

Got blueberries? Here’s a great way to use them: a homemade blueberry syrup recipe! This simple method results in a thick, glossy syrup that tastes like pure tangy berries. Cook down fresh or frozen blueberries with sugar until they burst, then mix with a little lemon juice to make the flavor pop. It’s so easy and it takes any stack of pancakes or bowl of ice cream to the next level.

Ingredients in blueberry syrup

The concept of homemade blueberry syrup is simple: cook down the berries with sugar on the stovetop until they burst and become a thick, bright purple drizzle. It’s similar to a blueberry sauce or blueberry compote, but the texture is slightly thinner with chunks of fruit. This syrup is perfect for use with pancakes, waffles, French toast, oatmeal and more! Here’s what you’ll need:

• Blueberries
• Granulated sugar
• Water
• Cornstarch
• Lemon juice

Can you use frozen berries?

Frozen blueberries are perfect for blueberry syrup. Frozen berries are no ideal in baked recipes like muffins and scones because they tend to bleed, which can turn the batter a shade of purple! However, they’re great in cooked recipes like syrups, sauces, crisps and crumbles because they’re cooked down. Either work beautifully here!

How to make blueberry syrup (basic steps)

This blueberry syrup recipe is sweet with chunks of tender fruit, and it’s simple to whip up with an approximately 10-minute cook time. Simply simmer blueberries with sugar until they break down, then add a bit of cornstarch to help make that glossy sheen. Here’s what you’ll do:

• Heat blueberries, sugar and water over medium heat in a saucepan.
• Cook about 10 minutes, until the blueberries break down and form a sauce. The berries contain natural pectin, which thickens the sauce as they cook down!
• Add cornstarch and simmer another 1 minute, stirring constantly. Make a cornstarch slurry, then pour it into the sauce. It will immediately start to thicken and become glossy.
• Add lemon juice and remove from heat. The acidic lemon juice adds just the right pop to the flavor.

Ways to use it

There are so many ways to use blueberry syrup: it’s extremely versatile for use with both breakfasts and desserts! Here are some ideas:

• Pancakes like Easy Pancakes, Buttermilk Pancakes, Classic Blueberry Pancakes or Lemon Ricotta Pancakes
• Waffles like Perfect Waffles or Blueberry Waffles
• French toast like Best French Toast or French Toast Casserole
• Oatmeal like Classic Oatmeal Blueberry Baked Oatmeal
• Yogurt like a Yogurt Parfait
• Ice cream like over vanilla ice cream or swirled into Cheesecake Ice cream

What other ways would you serve it? Let us know in the comments below!

More blueberry recipes

Blueberries are one of our favorite fruits to cook and bake with! Here are a few more of our favorite blueberry recipes to try:

• Bake up Lemon Blueberry Bread or Lemon Blueberry Muffins
• Try a pan of the Perfect Blueberry Crumble, Blueberry Bars, or Blueberry French Toast Casserole
• Start the day with Easy Blueberry Oatmeal or Blueberry Baked Oatmeal
• Go for Classic Blueberry Pancakes, Best Blueberry Waffles or Classic Blueberry Muffins
• Make a drink like Blueberry Lemonade, Blueberry Vodka Smash, Blueberry Martini or more Blueberry Cocktails

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Lemon Blueberry Bread

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Easy Blueberry Oatmeal

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Perfect Blueberry Crumble

04

Classic Blueberry Muffins

This blueberry syrup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Blueberry Syrup

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 0 minutes
• Cook Time: 15 minutes
• Total Time: 15 minutes
• Yield: 1 ½ cups

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Description

This blueberry syrup recipe is sweet and simple: perfect for using fresh or frozen blueberries! Serve over pancakes, ice cream, and more.

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Ingredients

• 2 cups blueberries, fresh or frozen
• ½ cup granulated sugar
• ½ cup plus 1 tablespoon water, divided
• ½ tablespoon cornstarch
• 1 tablespoon lemon juice

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Instructions

1. Place the blueberries, sugar, and water in a saucepan and heat over medium heat. Bring to a boil, then cook at a low boil, stirring occasionally, for about 10 minutes until the blueberries break down, mashing them with a wooden spoon or potato masher towards the end of the cook time.
2. Place the cornstarch in a small bowl and mix with 1 tablespoon water. Add it to the sauce and simmer for about 1 minute, stirring constantly, until thickened.
3. Remove from the heat and stir in the lemon juice. Taste and adjust sugar as desired. Let the sauce cool to warm; it will thicken even more as it cools. Serve immediately or refrigerate until serving (store up to 1 week refrigerated).

• Category: Essentials
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Blueberry syrup, blueberry syrup recipe

A Couple Cooks - Recipes worth repeating.

Love aioli and shortcuts? Here’s how to make aioli the shortcut way: garlic mayo! This tasty garlicky, tangy sauce is perfect for dipping French fries or slathering on a sandwich. You’ve probably had it at a restaurant before, and there are lots of gourmet aiolis sold in stores. But want to make your own? It’s quick and easy: especially with this shortcut method! A traditional aioli has raw egg yolk, but this cheater garlic mayo skips that in favor of purchased mayonnaise. Here’s how to make it!

Garlic mayo vs aioli

Aioli is a sauce that comes from the South of France and Spain. The traditional version is made from garlic that’s blended in a mortar and pestle with egg yolk, lemon juice or vinegar, and olive oil. Mayo is made using a similar method, but with canola oil and no garlic. Since the 1990’s, it’s actually become common in the US to call any flavored mayonnaise aioli. So, there’s a lot of cross-over!

This garlic mayo is a shortcut way to make aioli…using mayo! It’s quick and simple, and results in a tasty sauce that tastes similar to the “real” thing.

How to make garlic mayo

This garlic mayo recipe is so simple and takes only 5 minutes to whip up. There’s not much to know about this easy recipe, but here are a few tips:

• Mince the garlic as finely as possible. Then you can use the side of your knife blade to mash and grind it into a paste. You don’t want big chunks of raw garlic: try to get it as smooth as possible.
• Use highest quality mayonnaise. You can taste a difference! Using a great mayonnaise will make the flavor even richer and more savory.
• Mix in vinegar and yellow mustard. Yellow mustard adds a little savory flavor and more importantly: color to look more like a traditional aioli.

Ways to use garlic mayo

You probably already have some ideas on how to use this garlic mayo. But here are a few more ways to use this tasty sauce:

• French fry dip: It’s incredible with fries. Try it with our Baked Fries, Homemade Fries, Perfect Seasoned Fries, Pomme Frites, Greek Fries, or Potato Wedges.
• Burger sauce: Spread it on a toasted bun for this Portobello Burger, Best Veggie Burger or Chickpea Burger.
• Sandwich spread: Slather on a Chickpea Salad Sandwich or Ultimate Tuna Sandwich.
• Roasted vegetables: Use as a dip for Roasted Broccoli, Roasted Okra, or Roasted Cauliflower.
• Shrimp: Use as a dip for Grilled Shrimp or Sauteed Shrimp.

Garlic mayo flavor variations

You can also mix up the flavor on garlic mayo depending on your recipe! These flavors of garlic mayo are perfect for fries or burgers. Here are a few ideas:

• Lemon aioli: Use 2 teaspoons lemon juice instead of the vinegar, and add ¼ teaspoon finely chopped lemon zest to make Lemon Aioli.
• Basil aioli: Add 2 tablespoons very finely chopped basil to make Basil Aioli.
• Sriracha aioli: Add hot sauce to make Sriracha Aioli.
• Truffle aioli: Stir in 1 teaspoon truffle oil to make Truffle Aioli.
• Chipotle aioli: Or blend up hot peppers for Chipotle Aioli.
• Pesto aioli: Like pesto and garlic mayo at the same time! Go to Pesto Aioli.

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Pesto Aioli

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Chipotle Aioli

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Lemon Aioli

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Spicy Sriracha Aioli

Easy to make vegan

Another note about this garlic mayo is that it’s easy to make vegan! Vegan mayonnaise is fairly easy to find at the grocery store or online. Grab a bottle of your favorite vegan mayonnaise to make a plant-based garlic mayo. A brand we like is Sir Kensington’s vegan mayo, which is made with aquafaba (the liquid from a can of chickpeas).

This garlic mayo recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use vegan mayo.

Love garlic? Try more Great Garlic Recipes, like Garlic Butter and more!

Garlic Mayo

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: ⅓ cup

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Description

Want the shortcut way to aioli? Make this quick and easy garlic mayo, made with garlic and purchased mayonnaise.

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Ingredients

• ⅓ cup high quality mayonnaise (vegan as desired)
• 1 small garlic clove
• ½ teaspoon white wine vinegar or lemon juice
• ½ teaspoon yellow mustard

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Instructions

1. Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste.
2. Whisk together all ingredients. Keeps in the refrigerator for 2 weeks.

• Category: Essentials
• Method: Whisked
• Cuisine: Mediterranean
• Diet: Vegetarian

Keywords: Garlic Mayo, Mayo Aioli

More sauce recipes

Want more sauces? Here are some more recipes to try:

• Easy Sour Cream Sauce This super fast sauce takes just 5 minutes for big flavor.
• Vegan Sauce Recipes Looking for vegan? Try all these great sauces.
• Cilantro Lime Crema Perfect for dolloping on tacos and roasted veggies.
• Lemon Dill Sauce Full of zingy flavor, perfect for sandwiches or fish.
• 5 Falafel Sauce Recipes All the sauces you need for a falafel sandwich.

A Couple Cooks - Recipes worth repeating.