This is a roasted-garlic and cilantro mayo — vegan, punchy, and ready in under an hour. It works as a burger spread, a dipping sauce, or a sandwich condiment. The main reason to make it: roasting the garlic instead of using it raw gives you deep, mellow flavor without the sharp bite that can overpower everything else on the burger.
Before you start
The one technique that actually matters here is the garlic roast. Wrapping the cloves in foil and baking at 400°F for 30–40 minutes turns sharp raw garlic into something soft, sweet, and spreadable — and it does this hands-off while you prep everything else. Let the roasted cloves cool for a few minutes before unwrapping; the foil packet will be hot and the steam inside can burn you. Once cool enough to handle, the peel slips off easily and the soft garlic mashes with just a fork — no extra tools needed.
About the ingredients
- Vegan mayo: Any store-bought brand works. Brands like Hellmann’s Vegan or Just Mayo are widely available and hold up well in blended sauces. Regular mayo works too if you’re not keeping this dairy-free or vegan.
- Jalapeños: The recipe uses them raw. If you want less heat, remove the seeds and white membrane before mixing. If you want more, leave them in.
- Cilantro: Packed means you’re pressing it into the measuring cup — stems and all are fine here since everything gets mashed together.
- Lime juice: Fresh lime gives cleaner flavor than bottled. Half a medium lime is roughly 1 tablespoon of juice.
Mistakes to avoid
- Mixing in the garlic while it’s still warm: Warm garlic will thin out the mayo and change the texture. Give it 5–10 minutes to cool before mashing and mixing.
- Over-salting before tasting: Vegan mayo brands vary a lot in their sodium levels. Add the half teaspoon of salt, then taste before adding more — some brands are already quite salty.
- Using wet cilantro: If you rinse the cilantro right before using it, shake or pat it dry first. Excess water dilutes the mayo and makes the sauce runnier than it should be.
- Skipping the mash step: Don’t just drop whole roasted cloves into the mix. Mash them into a paste first — unmashed pieces create uneven bursts of flavor instead of a consistent spread.
- Storing it in a wide, shallow container: A tall, narrow jar with a tight lid keeps this fresher longer by limiting air exposure. A wide bowl covered with plastic wrap is a distant second choice.
Leftovers and meal prep
Store the mayo in an airtight container in the fridge for up to 5 days. Give it a quick stir before each use since the lime juice can settle slightly. This sauce does not freeze well — the mayo base breaks when thawed and turns grainy. If you’re meal-prepping burgers for the week, this is a good sauce to make in advance on the same day you roast garlic for anything else, so you’re not running the oven just for three cloves.
Garlicky Cilantro Mayo Recipe
Ingredients
- ¾ cup vegan mayo
- ½ cups cilantro packed
- 3 cloves garlic
- 2 medium jalapeños
- ½ medium lime juiced
- ½ teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wrap 3 cloves of garlic in aluminium foil and bake for 30 to 40 minutes until soft. You can leave the peel on.
- Mash the garlic and mix in everything on the ingredient list.
Nutrition
Frequently asked questions
Can I use garlic powder instead of roasting fresh garlic?
You can, but the flavor will be sharper and less complex. Roasted garlic is sweeter and mellower — garlic powder is a shortcut that works in a pinch but gives a noticeably different result.
How spicy is this with two jalapeños?
Medium heat — noticeable but not overwhelming for most people. Remove the seeds and membranes from both jalapeños before mixing if you want a milder sauce.
Can I make this without cilantro if I don’t like it?
Yes. Fresh flat-leaf parsley is the most practical swap — it gives you the green color and a mild herby flavor without the soapy taste some people get from cilantro. Use the same amount.
Does this work with regular mayo instead of vegan mayo?
It works fine. The texture and richness are nearly identical. Just check the sodium level on your brand and adjust the added salt accordingly.
Can I make this ahead of time for a cookout?
Yes, and it actually improves slightly after a few hours in the fridge as the flavors come together. Make it the morning of and refrigerate until you’re ready to serve.
What burgers does this sauce work best on?
It pairs well with anything that benefits from a bright, garlicky kick — veggie burgers, chicken burgers, and spicy beef patties are all good matches. It also works as a dip for fries or onion rings.