Italian mayonnaise

12 10 443
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Italian mayonnaise
Health Rating
The perfect complement to salads, omelets, and Italian cold cuts such as proscuitto, pancetta, capicola, and mortadella.


1 cup Mayonnaise
3 tbsp, ground Basil, dried
3 tbsp Oregano, dried
3 tbsp Parsley, dried
1 tbsp Garlic powder
1 tsp Onion powder
1 tsp, ground Thyme, dried
1 tsp Rosemary, dried
1 tsp Sage, ground
1/4 tsp Black pepper
1/4 tsp Hot pepper (chili) flakes
1 tbsp Sea salt (optional)


  1. 1 Mix mayonnaise and Italian seasoning in a small bowl.
  2. 2 Set aside for 30 minutes or more to let the flavors develop. Check if it needs additional seasoning.
  3. 3 Keep refrigerated for up to 4-5 days.
  4. 4 Thoroughly mix together the spices. Pour into a jar with a tight-fitting lid.
  5. 5 If you use whole seeds, grind in a grinder either in advance or when cooking.
  6. 6 Keep the spices in a dark, dry and room temperature area. Small tin cans are great.
  7. 7 Make a big batch to last for 4–6 months; after this the spices will lose some flavor and color. They won't go bad but will be less powerful.

Nutrition Facts

Per Portion

Calories 443
Calories from fat 397
Calories from saturated fat 60
Total Fat 44 g
Saturated Fat 6.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 23.5 g
Monounsaturated Fat 10.9 g
Cholesterol 20.9 mg
Sodium 2089 mg
Potassium 248 mg
Total Carbohydrate 9.4 g
Dietary Fiber 3.8 g
Sugars 1.0 g
Protein 2.0 g

Dietary servings

Per Portion

Energy sources

Recipe from: