Lime mayonnaise recipe

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  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Mayonnaise

Lime-flavoured mayonnaise with garlic and onion is simply lovely served on a crusty bap with lots of pulled pork piled on top. Simple but delicious! It also makes a good dip for fresh artichokes.

4 people made this

IngredientsServes: 5

  • 120g low fat mayonnaise
  • 85g finely chopped red onion
  • 1 tablespoon lime juice
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon finely grated fresh lime zest

MethodPrep:10min ›Extra time:30min chilling › Ready in:40min

  1. Stir mayonnaise, red onion, lime juice, garlic and lime zest together in a bowl. Cover bowl with cling film and refrigerate until cold, about 30 minutes.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by prilla

This is a great recipe! I don't care for raw onions in most cases, so I initially left that out and eventually subbed in a small dash of chili powder when I realized it needed a little more kick. Not a perfect replacement, but it did the trick for me!-29 Dec 2014

by Jason

Perfect. But I made the mayo from scratch. Fresh squeezed lime juice fit the bill perfectly. pre-minced garlic? (Yeah, right)I have to hand it to you...the proportions were dead on. The red onion: perfect.-08 Jun 2013

Bulgur Veggie Burgers with Lime Mayonnaise

Most veggie burgers must have self-esteem issues, since they're always pretending to be something they're not. But these bulgur burgers don't try to hide their meatless nature and instead celebrate their grain-centric origins with wonderful texture and a hint of Middle Eastern spice.

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Recipe Summary

  • 1 large egg
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup canola oil
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup finely sliced fresh basil leaves

In the bowl of a food processor, pulse egg with salt and pepper until foamy and pale, about 1 1/2 minutes. With the machine running, add the oil through the feed tube, a drop at a time, until the mixture starts to thicken (do not stop the machine at this point or the mayonnaise may not come together). Add the remaining oil in a slow, steady stream.

When all the oil has been incorporated, slowly add lime juice, mixing until combined. Add basil pulse until combined. Let chill before serving.

I mean, avocado fries.

A local market had organic avocados on sale for $.89 each, so I picked up quite a few (in various stages of ripeness, so that I could enjoy my favorite indulgence all week long) and got to work. I chose some ripe-but-not-soft avocados and sliced them. Ever wonder how to slice an avocado? Here’s a video tutorial (and, as a bonus, they call avocados “The passionate love-child between a vegetable and a stick of butter.” What could be more perfect?).

In addition to your perfectly-sliced avocados, you need some flour (I used a gluten free mix with flax seed), a couple of free-range eggs, and a little raw milk. You can use almond or coconut milk if you’d like! Put these ingredients in bowls for dipping, and start heating up some coconut oil in a cast iron skillet. You really only need enough coconut oil to cover 1/2 of the thickness of your avocado slices, and I like to use a smaller skillet so that I don’t have to use too much of my coconut oil. As the oil heats, dip each slice first in the milk, then in the flour, then the egg and finally the flour again. Carefully drop the coated slices into the hot oil and fry until they start to brown, flipping them over so that both sides are lightly browned and crispy.

Let the slices drain on a paper towel. I’ve cut down on using paper towels, in favor of recycled rags made from old towels, knit cotton kitchen rags, etc. However, I haven’t yet found a substitute for paper towels when draining fried foods….anybody have a suggestion?

While the avocado fries are cooling, mix up some chili-lime mayo. A little grated lime zest, lime juice, chili powder and cayenne pepper to taste is all you need to your mayonnaise (here’s how to make your own mayo). Serve the fries and mayo as an appetizer, a side dish, or for a snack. Have leftovers? Fried avocados go great chopped in a salad, or as the center of a delicious sandwich with the chili lime mayo, some lettuce, and some ripe tomato slices.

Recipe Summary

  • 8 ounces crabmeat
  • 4 ounces uncooked linguine pasta
  • 2 eggs, beaten
  • 3 green onions, finely chopped
  • ¼ cup fine dry bread crumbs
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • ¼ cup mayonnaise
  • 1 tablespoon finely chopped cilantro
  • ½ teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice

Bring a large pot of lightly salted water to a boil. Place pasta in boiling water and cook for 8 to 10 minutes or until al dente. Drain, and cut into 1 inch pieces.

In a mixing bowl, combine crab, noodles, eggs, green onion, bread crumbs, cilantro, olive oil and salt and pepper. Mix thoroughly.

On wax paper, divide mixture into 6 equal piles form each pile into a patty. Make sure noodles are incorporated and are not sticking out.

In a medium skillet, heat vegetable oil and cook patties over medium heat for 3 minutes on each side until golden. Drain on paper towels. Serve with cilantro-lime mayonnaise.

For the cilantro-lime mayonnaise, mix mayonnaise, 1 tablespoon cilantro, lime zest and lime juice in a small mixing bowl. Mix thoroughly. Chill until ready to serve.

Recipe: Sea Tales Tuna Cakes with Curry Lime Mayonnaise

This Tuna Cake recipe will probably remind you of something your grandmother would have made, but with some zest, kick, and curry!

I’m using canned wild albacore tuna from Sea Tales, which is fish in its PUREST form. Founded by seafood chef & cookbook author Bart Van Olphen, Sea Tales gives you full traceability from fisher to plate. The tuna is not only caught in a traditional way (with a pole and line), but comes with added water and a sprinkle of sea salt – that’s it!

They say that Sea Tales helps you “taste the purest flavor of the fish with every single bite.” I 100% agree, and I also love that it has the blue MSC (Marine Stewardship Council) label, so I know it’s sustainably-caught.

  • 2 cans Sea Tales Tuna, packed in water
  • 2 teaspoons dijon mustard
  • ½ cup white bread torn into small pieces or panko bread crumbs
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon water (or liquid from the cans of tuna)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • ¼ teaspoon tabasco
  • 1 large egg
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon butter

1. Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2. In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3. Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want chilling just helps the patties stay together when you cook them.) Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned (3-4 minutes on each side).

4. For the dressing, in a small bowl, combine the mayonnaise, curry, lime juice, and zest. Serve drizzled over the tuna cakes!

For the most updated allergen and nutritional information, it is important that you read the ingredient statement printed on the packaging at the time of your purchase.

We are aware of allergies and sensitivities. We will always declare the following ingredients on our label in the ingredients statement - they will never be hidden under the notations of "spices" or "natural flavors":

Priority Allergens:

  • Peanuts
  • Tree Nuts (almonds, brazil nuts, cashews, hazelnut (filbert), macadamia nut, walnut)
  • Gluten containing grains - including barley, rye, oats, spelt, triticale, and kamut
  • Milk & Milk Products
  • Eggs
  • Soy
  • Monosodium Glutamate (or MSG)
  • Fish
  • Shellfish
  • Yellow Dye #5 (Tartrazine)
  • Sulfites over 10 ppm

If no ingredient statement appears on the product label, then the products is as it appears in the product name (e.g. black pepper). This labeling policy is compliant with US or Canadian food labeling laws, as appropriate. All our retail Extracts and Food Colors are formulated without gluten.

If any product has a Gluten Free claim, the product and the manufacturing line has been validated Gluten Free.

Our facilities have allergen, sanitation, and hygiene programs in place. Our employees follow good manufacturing practices and are trained in the importance of correct labeling and the necessity of performing thorough equipment clean-up and change over procedures to minimize cross-contact of ingredients.

Again, we encourage you to read the ingredients statement on your package at the time of purchase to ensure accurate, up to date information.


For the Mayonnaise, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

For the Burgers, mix salmon, egg, panko, mayonnaise, green onions, bell pepper and Seasoning in large bowl until well blended. Shape into 4 patties.

Heat oil in large nonstick stick skillet on medium heat. Add salmon patties cook 5 minutes per side or until lightly browned and cooked through.

Serve salmon burgers on rolls with Lime Mayonnaise and desired toppings.

Creamy Cilantro Lime Dressing

If you live anywhere near a Cafe Rio, you know how delicious their Creamy Cilantro Lime Dressing is. If you don’t, you need to find out!

This dressing is pretty much a must have condiment any time we serve Mexican food at our house. I have yet to encounter a Tex-Mex dish that isn’t improved with a drizzle of this delicious dressing.

Made this dressing tonight! My teenagers and husband loved it! I’ve only eaten at Cafe Rio one time so I can’t compare it, but it was delicious. Thank you!

We make this creamy dressing to go with all kinds of Mexican food, but we especially love it in burritos. And of course, being a dressing, it’s the perfect thing to serve with taco salad. It makes a great dip for tortilla chips and veggies too.

And it’s so easy to make! You just throw everything into a blender for a minute or two and you’re good to go.

Sometimes I add a splash or two of milk to get it to just the right consistency. If I’m going to be using this dressing as a dip, I like to leave it a little thicker.

This is one of those recipes that you don’t have to follow exactly, so feel free to make adjustments to suit your tastes.

I prefer to make this with 1/2 the package of ranch dressing mix, but if you really love Ranch flavor, follow the recipe and use the whole package. This does make a lot, but don’t worry, it goes fast!

Personally, I could eat it from a spoon, which might explain why it doesn’t last long at our house.

But don’t worry, if you don’t finish it off right away, this dressing will keep for up to a week in the refrigerator. I like to store mine in a Mason jar.

Crispy Coconut Chicken with Coconut and Lime Mayonnaise

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What’s not to love about these panko-crumbed chicken tenders with a creamy, coconut lime mayonnaise!

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Crispy Chicken

  1. 750g chicken tenderloins
  2. 1 1/2 cups panko breadcrumbs
  3. 1/2 cup (35g) shredded coconut
  4. 1/2 cup (75g) plain flour
  5. 2 large eggs, whisked
  6. 1 tsp Queen Natural Coconut Essence

Coconut & Lime Mayonnaise

Cucumber Salad

  1. 3 Lebanese cucumber, trimmed
  2. 1 small red onion, thinly sliced
  3. 1/4 cup (60ml) sweet chilli sauce
  4. 1 tbsp fish sauce
  5. 1 tbsp lime juice
  6. Steamed jasmine rice, to serve

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Step 1

Combine breadcrumbs and coconut in a bowl. Place flour into a shallow dish. Whisk eggs and coconut essence in a bowl. Lightly coat chicken tenderloin with flour, coat with egg wash, then breadcrumb mixture. Place onto a large plate.

Step 2

Preheat oven to 160°C. Heat oil in a non stick frying over medium heat. When hot, add chicken, 6 tenderloins at a time and cook for 5 minutes or until golden on all sides. Transfer to a baking tray and transfer to oven. Cook remaining tenderloins and place in oven.

Step 3

To make mayonnaise, combine mayonnaise, lime zest, lime juice and coconut essence in a bowl. Set aside until ready to serve.

Step 4

Using a vegetable peeler, run blade down the length of cucumbers forming ribbons. In a large bowl combine cucumber & onion, then when ready to serve mix in chilli sauce, fish sauce and lime juice. Toss until combined. Serve chicken with lime & coconut mayonnaise, steamed rice and cucumber salad.

How to serve cilantro lime sauce

Cilantro lime sauce is so flavorful and versatile! Here are a few ways you can use it:

  • Sauce. Serve it on fish tacos, chicken fajitas, tilapia, or carne asada.
  • Dressing. Drizzle it over burrito bowls or a simple green salad.
  • Topping. Serve it over loaded chicken nachos, Mexican sweet potato cheese fries, or tater tot nachos.
  • Dip. Use it as a dipping sauce for french fries, crab cakes, salmon patties, potato wedges, fish sticks, carrots, celery, etc.

Watch the video: Σπιτική μαγιονέζα. Άκης Πετρετζίκης (August 2022).