Charmoula Mayonnaise

Preparation info
  • Makes

    1⅓ cups

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

A great spread for cooked chicken, grilled or canned tuna, or leg of lamb. Combine with strips of roasted or uncooked sweet green or red peppers, a little thinly sliced red onion, some leaves of romaine. Whole grain bread or pita will work well.


  • 3 to 4 garlic cloves, finely minced
  • ¼ cup fresh lemon juice
  • 1 tablespoon



Whisk together the garlic, lemon juice, paprika, cumin, cayenne, and a little salt and pepper, or grind in a mortar. Fold into the mayonnaise. Fold in the parsley and cilantro.