This minted mayo is so easy to make and will take a meal from simple to extraordinary! It’s creamy, yet bright and refreshing at the same time. The mint flavour is definitely present, but it’s not too overpowering. Overall, mint mayonnaise is complex, fresh, and incredibly versatile — there isn’t much I wouldn’t serve it with.
Perhaps even better, it isn’t difficult to make. With just a handful of ingredients, and some basic equipment (more on that later), you’ll soon have the sauce of your dreams with my easy recipe.
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Ingredients
Jump to the recipe for full ingredients and instructions.
- Mayonnaise: I admittedly take the easy route here and used store-bought mayo. I always keep light on hand, so that’s what I used here but you could use full fat if you prefer. And, if you’re feeling extra creative, you can always make your mayonnaise from scratch.
- Sour cream: Adds a touch of tang to the minted mayo, plus even more creaminess. Again, I use light since that’s just what I buy as standard, but full-fat works. You can swap it out for Greek yogurt if you like too.
- Apple cider vinegar: Brightens the overall flavour and cuts through the richness of the mayo and sour cream. The acidity also does a wonderful job of enhancing the flavour of the fresh herbs. Just 1 ½ tbsp cider vinegar is all you need.
- Garlic: For a touch of savoury, pungent goodness. You only need a little to get the right flavour, without overpowering the other ingredients.
- Fresh herbs: Our stars! You’ll need both fresh mint leaves and fresh parsley to create the most herbaceous and fresh mint mayonnaise. Feel free to add more mint to taste. The flavour will intensify as it rests but generally stays quite subtle. I would not use dried herbs in this recipe as you just won’t get the same flavour or freshness.
How to make minted mayo
With just 6 ingredients, this recipe is such a quick and easy way to jazz up a simple mayo into something truly outstanding.
My mint mayonnaise recipe will yield enough to serve as a dip for an appetizer or as a sauce for maybe about 6 burgers — or maybe less, depending on how much you love it. This is addictively delicious, so I suggest you make a big batch!
Jump to the recipe for full ingredients and instructions.
1. Process the herbs
Wash and dry the fresh herbs thoroughly, then add to a mini food chopper (or blender or food processor) with the apple cider vinegar and garlic cloves. Process until very finely chopped, as shown in the second photo below.
2. Add the mayo and sour cream
Incorporate the mayo and sour cream. Process again until the herbs are even more finely chopped and evenly distributed throughout the mint mayonnaise sauce. Place in the fridge to sit for at least an hour before serving and enjoy!
Tips and tricks
- Fresh herbs are key to the freshest flavour. You could theoretically make mint mayo with dried mint and parsley, but I don’t recommend it. The fresher the herbs, the brighter your mayo.
- I really like a mini food chopper best for mint mayonnaise sauce, but if you don’t have one, don’t let that stop you from making it. You can use a food processor, a high-powered blender, a sharp knife with a solid chopping board, or even a mortar and pestle instead.
- Taste as you go. When processing the ingredients, don’t be afraid to taste test to see if anything needs adjusting. You may want to add more vinegar, garlic, or maybe a pinch of sea salt or even ground black pepper for extra depth and flavour.
- Allow the minted mayo to chill for at least an hour. Patience is a virtue here! That extra chilling time gives the flavours time to meld and intensify, giving you an overall better-tasting end result.
Can I make my own mayo?
Of course, you can make this recipe extra-special making your mayonnaise from scratch. A very simple recipe involves an egg, maybe an extra egg yolk for richness, lemon juice, Dijon mustard, vinegar and 3 times as much light flavoured vegetable oil. Whiz up everything, except the oil, with an immersion blender, then add the oil a little at a time until you have mayonnaise. It’s an amazing process and one I will definitely post in full here soon.
What to use minted mayo with
Mint mayo is incredibly versatile — I serve it as a dipping sauce, as a dressing, and on sandwiches and burgers too. It’s great for steaks or grilled chicken too or for using with crudite-style vegetables. Lamb chops of course are perfect and a tbsp mayonnaise added to a burger is outstanding.
It works so well with lamb especially, or crumbed foods. That’s why I love it with my crumbed lamb cutlets as shown in the photo above. I’ve even used it as a salad dressing in potato salad – super yum! I encourage you to try it with any of the following recipes:
With appetizers, I just add it to a bowl so everyone can dip right in.
FAQs
While I love apple cider vinegar for its bright flavour, you can experiment with other types. White wine or red wine vinegar can both be used as substitutes, but keep in mind the final product may taste slightly different.
Mint mayonnaise will keep in an airtight container in the fridge for up to 2-3 days. I suggest giving it a good mix-up prior to serving.
Of course! You’ll remember that I noted how important it is to taste test as you go. If you prefer a milder mint flavour, use fewer fresh mint leaves — though I do find the mint to be quite subtle here. For a stronger mint taste, increase the amount of mint you use while keeping the parsley the same.
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Ingredients
- 1 ½ cup fresh mint leaves lightly packed (30g/~1oz)
- ½ cup fresh parsley lightly packed (12g/~½oz)
- 1 ½ tablespoons apple cider vinegar (notes 1)
- ½ small clove garlic roughly chopped
- ½ cup light egg mayonnaise or full fat
- ⅓ cup light sour cream or full fat
For best results, always weigh ingredients where a weight is provided
Equipment
Instructions
- Wash and dry the herbs thoroughly.
- Add the herbs, vinegar and garlic to a mini food chopper, food processor or blender and process until very finely chopped (see notes if you don’t have any sort of food processor).
- Add the mayonnaise and sour cream and process again until the herbs are even more finely chopped and well dispersed through the mayo mixture.
- Let the minted mayo sit for at least 1 hour before serving (the flavour will intensify).
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- The light options in the ingredients list are only because that’s what I always have on hand. Full fat works perfectly well too if you prefer it.
- I find a mini food chopper works best for this but if you don’t have one or a food processor or blender, just very finely chop the herbs and garlic with a knife or pound in a mortar and pestle before mixing with the mayonnaise and sour cream.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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