Sandra This Bobby Flay Cilantro Mint Sauce recipe is a creamy and zesty recipe, which is made with fresh cilantro and mayonnaise. It’s a no-fuss take on the classic, ready in about 10 minutes.
Bobby Flay Cilantro Mint Sauce Ingredients
- 1 cup fresh Coriander (Cilantro) – washed and pat-dried
- ½ cup fresh Mint Leaves – washed and pat-dried
- 2–4 Green Chilies (I used Bird’s Eye chilies, but a jalapeño or serrano pepper can be substituted), to taste – roughly chopped, deseeded if less heat is desired
- 2 Garlic cloves – roughly chopped
- ½ cup Mayonnaise (full-fat is best)
- 1 TBLS Greek Style Yogurt (optional – or Plain Whole Milk Yogurt)
- ½ TSP ground Cumin
- ½ TSP ground Cayenne (optional), to taste
- ¼ TSP Kosher Salt, to taste
- 2–3 TSP freshly squeezed Lime Juice, to taste
How To Make Cilantro Mint Sauce
- Prepare Ingredients: Wash and pat-dry the coriander (cilantro) and mint leaves. If your blender isn’t very powerful, roughly chop the green chilies and garlic.
- Blend Ingredients: In a high-speed blender or food processor, combine the coriander, mint leaves, green chilies, garlic, mayonnaise, Greek yogurt (if using), cumin, cayenne, salt, and lime juice.
- Blend Until Smooth: Blend until the mixture is completely smooth. You may need to stop and scrape down the sides of the blender with a spatula once or twice to ensure everything is incorporated.
- Adjust Seasoning: Taste the sauce. Adjust with more salt or lime juice if needed to reach your desired flavor.
- Serve or Store: Use immediately, or transfer to a sealed container and refrigerate until ready.
Recipe Tips
- How to make the sauce less spicy? The heat comes from the chilies. To control the spice level, remove all the seeds and white membranes from the chilies before blending. You can also start with just one chili and add more to taste.
- Why do I have to pat the herbs dry? This is a crucial step! Any excess water clinging to the cilantro and mint will make your final sauce watery and can dilute the flavor. A dry herb also blends more easily into the creamy base.
- How do I get the smoothest sauce? A high-speed blender is best. To help it blend, add the liquid ingredients first (mayo, yogurt, lime juice) to the bottom of the blender, then pile the herbs and other ingredients on top.
- Can I make this sauce lighter? Yes. For a lighter, tangier sauce, you can replace the mayonnaise entirely with an equal amount (1/2 cup) of Greek yogurt.
- Why did my sauce turn brown? This is due to oxidation (like an avocado). To prevent this, press a piece of plastic wrap directly onto the surface of the sauce before sealing the container. This keeps the air out and the sauce bright green.
What To Serve With Cilantro Mint Sauce
This sauce is incredibly versatile. It pairs beautifully with kebabs, kathi rolls, salads, sandwiches, burgers, or tacos, or as a dip, spread, or dressing.
- Grilled Chicken or Lamb Kebabs
- As a spread for a Tandoori Chicken Sandwich
- As a dip for french fries or vegetable sticks
- Drizzled over Tacos or a Burrito Bowl
How To Store Cilantro Mint Sauce
- Refrigerate: This sauce must be refrigerated due to the mayonnaise and yogurt. Store it in an airtight container or a jar with a tight-fitting lid.
- Preserve Color: To prevent the top layer from browning (oxidizing), press a small piece of plastic wrap directly onto the surface of the sauce before sealing the container. It will last for up to 5-7 days.
- Freeze: Freezing is not recommended as the mayonnaise will separate and the texture will become watery and oily when thawed.
Bobby Flay Cilantro Mint Sauce Nutrition Facts
(Per 2-tablespoon serving)
- Calories: ~100 kcal
- Total Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0.5g
- Sugars: 0g
- Protein: 0.5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the best chili to use?
The recipe suggests Bird’s Eye chilies, which are very spicy. For a milder, classic flavor, a jalapeño or serrano pepper (with the seeds removed) is a perfect substitute.
Is the yogurt necessary?
No, it’s optional. The mayonnaise provides the creamy base. The yogurt just adds a bright, acidic tang that cuts through the richness of the mayo.
Can I use a food processor instead of a blender?
Yes, but the sauce may be less smooth and more “minced” or “flecked” with herbs, like a chimichurri. A high-speed blender is best for a truly smooth, creamy, and uniform green sauce.
Try More Recipes:
- Bobby Flay Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces Recipe
- Bobby Flay Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce Recipe
- Bobby Flay Grilled Chicken Wings with Chipotle Hot Sauce Recipe
Bobby Flay Cilantro Mint Sauce Recipe
Description
A quick, creamy, and spicy green sauce made in a blender with fresh cilantro, mint, green chilies, and mayonnaise.
Ingredients
Instructions
- Wash and thoroughly pat-dry the cilantro and mint leaves.
- Place all ingredients (herbs, chilies, garlic, mayonnaise, yogurt, spices, salt, and lime juice) into a high-speed blender.
- Blend on high for 30-60 seconds, stopping to scrape down the sides if necessary, until the sauce is completely smooth and bright green.
- Taste and adjust the seasoning with more salt or lime juice if needed.
- Serve immediately or store in a sealed container in the refrigerator for up to 1 week.
Notes
- Drying the herbs well is essential to prevent a watery sauce.
- For the best color, press plastic wrap directly onto the surface of the sauce before refrigerating.
- For a lighter sauce, substitute the mayonnaise with an equal amount of Greek yogurt.
- The heat level can be controlled by removing the seeds from the chilies or by using fewer of them.
Bobby Flay Cilantro Mint Sauce Recipe
