Newsletter Up In Smoke

Get Raichlen's list of 35 must visit restaurants plus weekly recipes and tips straight from Steven Raichlen!


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


  • 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.

Find This Recipe

And More

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.

Buy Now ‣