Garlic Mayo

Garlic Mayo

Creamy mayo gets a sharp, pungent lift from raw garlic and a squeeze of lemon.

Total 10 min Makes 16 oz Calories 125/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

This garlic mayo whisks together egg yolk, oil, and fresh garlic into a thick, silky condiment with a punchy bite. It comes together in minutes and works well as a sandwich spread, dipping sauce for fries, or finishing drizzle for roasted vegetables and grilled meats.

Ingredients

  • 2 large egg yolks
  • 4 cloves garlic, minced or grated
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups neutral oil, such as canola or light olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon warm water, as needed

Method

  1. In a medium bowl, whisk the egg yolks, minced garlic, lemon juice, and Dijon mustard until smooth and well combined.

  2. While whisking constantly, add the oil a few drops at a time, incorporating fully before adding more, until the mixture begins to thicken and emulsify.

  3. Once the mixture has thickened, continue adding the remaining oil in a slow, steady stream, whisking constantly, until all the oil is incorporated and the mayo is thick and glossy.

  4. Whisk in the salt and white pepper. If the mayo is too thick, whisk in warm water a teaspoon at a time to loosen it to the desired consistency.

  5. Taste and adjust seasoning with additional salt, lemon juice, or garlic as desired. Transfer to a jar and refrigerate until ready to use.

Rate this recipe

★ 3.9 (1)

Garlic Mayo

This garlic mayo whisks together egg yolk, oil, and fresh garlic into a thick, silky condiment with a punchy bite. It comes together in minutes and works well as a sandwich spread, dipping sauce for fries, or finishing drizzle for roasted vegetables and grilled meats.

10 min 16 oz 125 cal

Ingredients

  • 2 large egg yolks
  • 4 cloves garlic, minced or grated
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups neutral oil, such as canola or light olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon warm water, as needed

Method

  1. 1

    In a medium bowl, whisk the egg yolks, minced garlic, lemon juice, and Dijon mustard until smooth and well combined.

  2. 2

    While whisking constantly, add the oil a few drops at a time, incorporating fully before adding more, until the mixture begins to thicken and emulsify.

  3. 3

    Once the mixture has thickened, continue adding the remaining oil in a slow, steady stream, whisking constantly, until all the oil is incorporated and the mayo is thick and glossy.

  4. 4

    Whisk in the salt and white pepper. If the mayo is too thick, whisk in warm water a teaspoon at a time to loosen it to the desired consistency.

  5. 5

    Taste and adjust seasoning with additional salt, lemon juice, or garlic as desired. Transfer to a jar and refrigerate until ready to use.