Rose Mary Mogan


I created this condiment to go with some left over Salmon Croquette Patties, that I had served previously for dinner.

I wanted to elevate the flavor just a bit, it was just what the patties needed. I also made a Oil & Vinegar Cole Slaw to go with the patties which was a perfect combination. I plan to post the recipe soon, although I have several already posted.

This sauce would also be great with chicken strips, Fish Fillets, & even burgers. I stored the extra in a jar with a tight fitting lid. Ketchup is not traditionally used in Aioli, but I wanted the added color, and not too spicy.

★★★★★ 2 votes
Makes about 1 1/3 cups
10 Min
No-Cook or Other


1 c
2 Tbsp
chopped chive
2 tsp
cajun spice
5 clove
garlic, minced (less if you prefer)
1 medium
lemon, zest plus juice
1 Tbsp
heinz ketchup (optional)


1Please note when you are creating YOUR OWN RECIPE, IT DOESN'T NEED TO BE TRADITIONAL, JUST SOMETHING THAT YOU & YOUR FAMILY LIKE. Hence THIS RECIPE. We loved it, my neighbor is still talking about how good it was several days later. These are the main ingredients used to make this recipe.
2Add Mayonnaise & chive to a medium size bowl, then with a zester or small side of a grater, grate in the lemon zest & stir to mix. If you prefer a spicier version you may want to add cayenne pepper according to your taste buds.
3Add the Cajun spice, minced garlic, ketchup, & juice from the lemon then stir to blend well until color is uniform.
4Add to a small serving dish, and garnish with chopped chive, green onion tops or lemon zest or a dash of Cajun spice, what ever you prefer. If time permits, make early enough to allow the flavors to marry for better flavor.

About this Recipe

Course/Dish: Other Sauces, Spreads, Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy