Whatever it is it’s very good! @nickskitchen

Ingredients

• 0.33 cup Mayonnaise (regular or plant‑based)
• 0.33 cup Greek Yogurt (plain, full‑fat for richness)
• 1 cup Cilantro (loosely packed, stems removed)
• 0.5 cup Basil (fresh leaves, loosely packed)
• 0.25 cup Mint (fresh leaves, loosely packed)
• 0.25 cup Parsley (flat‑leaf, loosely packed)
• 2 Jalapeños (seeds removed, roughly chopped)
• 1 tbsp Ai Amario Paste (Asian‑style fermented paste, can be ordered online)
• 1 Lime (zest and juice of whole lime)
• 1 tsp White Wine Vinegar
• 1 tsp Honey
• 0.25 tsp Dijon Mustard
• 1 pinch Salt
• 0.25 cup Olive Oil (extra‑virgin, drizzled slowly while blending)

Instructions

1. Prepare Fresh Herbs

   Rinse cilantro, basil, mint, and parsley under cold water, pat dry, then roughly chop all herbs.

   Time: PT10M

2. Prep Jalapeños

   Slice the jalapeños lengthwise, remove the seeds, and coarsely chop.

   Time: PT5M

3. Combine Base Ingredients

   In the blender, add mayonnaise, Greek yogurt, chopped cilantro, basil, mint, parsley, jalapeños, Ai Amario paste, lime zest and juice, white wine vinegar, honey, Dijon mustard, and a pinch of salt.

   Time: PT5M

4. Emulsify with Olive Oil

   Start the blender on low and slowly drizzle the olive oil through the opening until fully incorporated and the sauce turns glossy.

   Time: PT2M

5. Taste and Adjust

   Stop the blender, taste the sauce, and add more salt, lime juice, or honey if needed. Blend briefly to combine any adjustments.

   Time: PT1M

6. Transfer and Chill

   Pour the sauce into a clean jar or airtight container, seal, and refrigerate for at least 15 minutes before serving to let flavors meld.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

3 g

Fat

7 g

Fiber

0.5 g