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Citrus Herb Mojo


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Use Those Ingredients!

I had shopped for the ingredients to prepare our Citrus & Herb Oil Poached Salmon and when I was done I had leftover lemons, oranges and fresh dill, parsley and tarragon. There was no way I was letting these vibrant fresh ingredients go to waste! This Citrus Herb Mojo was born.

Citrus Herb Mojo ingredients with blender in background
Photo Credit: Dédé Wilson from FODMAP Everyday®.

What is a Mojo?

A mojo is a sauce, typically used prior to cooking as a marinade. It very often is comprised of oil and some sort of citrus. You will often find chiles included, too, which I didn’t use here, but the fresh, bright lemon, orange and fresh herbs in our Citrus Herb Mojo makes for a vibrant tasting and looking sauce that we love on fish and chicken, in particular. We’ve even used it on tofu.

Citrus Herb Mojo ingredients with blender in background
Photo Credit: Dédé Wilson from FODMAP Everyday®.

Before, After or Both!

As mentioned, you can use this Citrus Herb Mojo as a marinade before cooking, whether you are oven roasting, grilling or sautéing, and then use some to slather on your protein right before serving as well. Get creative.

One of My Favorite Tools

Check out the simple wooden reamer in the images. This is my go-to tool for extracting juice from lemons, orange and limes. It is inexpensive, stores easily and works better than any other on the market. I am not fond of the type that squeeze down on the rind, sandwiching the lemon halves between two hinged levers. The oils in the skin are extracted and the resulting juice will be bitter.

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Citrus Herb Mojo ingredients with blender in background
4.25 from 4 votes

Citrus Herb Mojo

This Citrus Herb Mojo is packed with flavor and couldn't be simpler- but you do need a blender. Make sure to use super fresh citrus and herbs.

Low FODMAP Serving Size Info: Makes about 1 ½ cups (360 ml); serving size 2 tablespoons

Makes: 12 servings
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Dédé Wilson


  • 1/2 cup (120 ml) apple cider vinegar
  • 1/2 cup (120 ml) extra virgin olive oil or Garlic-Infused Oil, made with olive oil
  • 3/4 cup (25 g) roughly chopped fresh flat leaf parsley
  • 1/2 cup (15 g) roughly chopped fresh dill
  • 1/2 cup (15 g) roughly chopped fresh tarragon
  • 1/2 cup (30 g) roughly chopped scallions, green parts only
  • 1 tablespoon kosher salt
  • 1 lemon 
  • 1 orange or blood orange


  1. Pour vinegar and oil into carafe of blender, then add herbs, scallion greens and salt. Juice the lemon and orange right into the carafe using a wooden reamer or similar tool. Process until thoroughly combined and smooth. Mojo can be refrigerated in an airtight container for up to 3 days. It will last longer but will loose its fresh, bright flavor.
  2. Use to marinate chicken, fish, tofu or even pork before cooking. You can also use it after cooking as a finishing sauce.



  • This recipe is dependent on fresh herbs! If you only have dried herbs, you might want to try another recipe.
Course: Condiment, Sauce
Cuisine: American


Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 582mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5.4mg | Calcium: 2mg | Iron: 0.1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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