Of all the recipes we used at The Scoop, this one is probably my favorite—and the one I still make on the regular. We used it on several of our sandwiches and always got rave reviews. I kept the recipe under wraps while we were open, but now I’m happy to share it!
In addition to the mayo recipe, I’m sharing one of the things we used it on—our BLT Dog. (I’ll share more of the herb mayo-infused recipes later on.)
- 1 cup mayo (NOT Miracle Whip—you can make this from scratch if you prefer)
- 1 Tbsp dried parsley
- 1/2 Tbsp garlic powder
- 1 Tbsp Italian seasoning
- 1/4 tsp cracked black pepper
- 1/2 Tbsp dried chives
Combine well in a medium bowl so that the herbs are fully integrated throughout the mayo. Transfer into a sterilized glass jar or a plastic squeeze bottle. The flavor is better after at least a day in the fridge.
For the BLT Dog, you’ll want:
A) A Nathan’s Famous all beef frank, cooked using your preferred method (I like them grilled the best, but we steamed our dogs at The Scoop)
B) hot dog bun
C) Shredded lettuce
D) Diced tomatoes
E) Crumbled bacon
F) and a drizzle of the herb mayo
I know, I know…the idea of mayo on a hot dog kinda weirded me out too at first. But this was probably my favorite of all the hot dogs we served up. GOOOOOD STUFF.