2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons olive oil
1 cup mayonnaise
1/2 teaspoon salt
1 teaspoon dried oregano
2 tablespoons dried basil
2 tablespoons dried sage
2 teaspoons dried parsley
1/4 teaspoon dried thyme
1/8 teaspoon dried sage
1 teaspoon dried tarragon
1/8 teaspoon dried marjoram
3 tablespoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
3 tablespoons green olive oil
1/4 cup chicken bouillon granules
2 teaspoons sesame seeds
1/4 cup lemon juice
1/4 cup chopped walnuts
1/4 cup chopped onion
1/4 cup chopped fresh mushrooms
Heat oil in a large saucepan over medium heat. Saute garlic and olive oil about 5 minutes, stirring frequently. Bring to a boil, remove from heat and stir in garlic mayonnaise, salt, oregano, basil, sage, parsley, thyme, sage, tarragon, marjoram, lemon juice, salt, thyme, rosemary, mushrooms and lemon zest. Cook, stirring constantly, for 3 minutes.
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