This creamy garlic herb sauce made with garden fresh herbs is so easy to make and you’ll want to put it on everything.
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I have been MAJORLY obsessed with something this summer. And that something is this creamy garlic and herb sauce I’ve been making with all of the herbs I have on my back patio right now.
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It’s the perfect way to use up an abundance of herbs and it literally goes on everything. You can use it on a sauce over veggies, chicken, fish and even red meat. Or you can toss it with lettuce for a salad or use it for a sandwich spread (it’s great on a BLT). And, you can even use it as a dip with veggies, crackers, meat and cheese! Your options are endless!
BUT, my favorite way to use it is over this Sheet Pan Chicken Thigh & Veggie dinner. It’s so easy but this sauce takes it to the next level.
What is garlic and herb sauce made of
The best part about this creamy garlic herb sauce is how simple it is to put together. All you need is:
- Herbs – whatever you have is wonderful, however, rosemary tends to be overpowering. I like a blend of basil, mint, dill and parsley best.
- Garlic
- Lemon
- Mayonnaise (good quality like Primal Kitchen or homemade is best)
- Dijon
- Salt
- Pepper
Get the exact recipe below in the printable recipe card
How do you make a sauce or dressing with fresh herbs
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All you need to do is combine all of the ingredients and blend them until smooth. You can use a blender, smaller or mini food processor, or you can use an immersion blender to make the garlic herb sauce. I like the immersion blender especially if you’re also making your own mayo. It majorly cuts down on dishes – always a win in my book!
You’ll want to put this garlic herb sauce on everything
Like I said earlier, this goes perfectly on roasted or grilled veggies, chicken, fish, red meat or as a dip and sandwich spread! Truly, your options are endless – you might just want to opt into a bigger batch 🙂
Prep and storage
This sauce will keep well in an airtight container for about a week so if you want to prep a batch once as week as I’ve been doing you won’t be sorry! I like to store mine in a mason jar with a plastic lid to make things super easy.
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