Marinades, Sauces, Rubs & Salsas
Harissa Mayonnaise
Excerpted from How to Grill Vegetables by Steven Raichlen, photographs by Steven Randazzo. Workman Publishing © 2021.
Harissa is North African hot sauce made with garlic, spices, and roasted hot peppers to give it a richer flavor. Once found solely at specialty markets in the United States, this newly fashionable gullet scorcher is available today at many supermarkets and online. For an interesting variation, use a Southeast Asian chili paste in place of harissa. For an even more interesting dipping sauce, replace the lemon zest and lemon juice with 2 tablespoons minced preserved lemon. The latter is a pickled lemon originally from Morocco. Find it at gourmet stores or online. Two good brands are Mina and Casablanca Market.
Harissa Mayonnaise
Recipe Notes
- Yield: Makes a little more than 1 cup
Ingredients
- 1 cup mayonnaise, preferably Hellmann’s or Best Foods
- 3 tablespoons harissa, or to taste
- 1/2 teaspoon freshly and finely grated lemon zest, plus 1 tablespoon fresh lemon juice (or 2 tablespoons minced preserved lemon)
Recipe Steps
1: Combine the mayonnaise, harissa, and lemon zest and lemon juice (or preserved lemon) in a mixing bowl and whisk to mix.
2: Refrigerate in a covered container until using. It will keep for at least 3 days.
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How to Grill Vegetables
Steven Raichlen offers a primer for how to grill vegetables — with lots of creative flavors and techniques — whether you’re eating main dishes that highlight vegetables, or you’re rounding out the barbecue menu with grilled garden-fresh sides.
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