Garlic Mayonnaise
Mayo that is rich and creamy with a delectable bite of garlic. It’s even good enough to use as a dip.
A mayo recipe on my blog probably will surprise some of you since I’ve been mostly a hater of mayonnaise my whole life. I say mostly because of course I eat it on things like tuna and chicken salad.
Even in my adult life, mayo wasn’t something I considered a staple. I would buy it occasionally for something specific, and it would sit in the fridge forever before My Armo would say we need to figure out something to do with it. Enter homemade mayo.
I first made mayo about 4-5 years ago when I had some juicy purple Cherokees and really had an envy for a tomato sandwich. Of course I didn’t have mayo in the house. I never researched mayo recipes and only knew people say it’s tricky not to break the mixture ie technique is key. I whipped out The Food Labby Kenji Lopez-Alt because I knew if he had a recipe in the book, it would work.
Sure enough he had a recipe for “Foolproof Homemade Mayonnaise”. I have changed the ingredients a tad but have stayed true to his process. Don’t think you will outsmart me and add all of the oil to the immersion blender at once. It will not work and you’ll have a soupy mess of wannabe mayo.
Garlic Mayonnaise Ingredients
5 egg yolks
4 tsp yellow mustard
2 Tbl lemon juice
4 medium/large garlic cloves
2 Tbl water
2 c canola oil
2 c olive oil
½ tsp black pepper
1 tsp salt
Garlic Mayonnaise Directions
In the cylinder of an immersion blender, add 2 egg yolks, 2 tsp mustard, 1 Tbl lemon juice, 2 cloves garlic, 1 Tbl water, and 1 c of canola oil.
Slowly put the blender stick all the way to the bottom and turn it on. While the blender is still on, slowly, pull the blender up while the cylinder remains on the counter. When all of the oil is incorporated, stop the blender. Use a spatula and put the mixture into a large bowl that isn’t plastic.
Repeat the process using 3 egg yolks.
Measure 2 c of olive oil. Drizzle a ½ Tbl of olive oil on top of the mixture and use a whisk to mix it in until it’s fully incorporated. Repeat until 1 c of oil is incorporated. Sprinkle a ½ tsp black pepper, ¾ tsp salt, and 1 Tbl of olive oil and whisk until the oil is incorporated. Repeat using 1 Tbl of oil until all of the oil is used.
Taste. If it tastes flat, add more salt. I use Morton Iodized Salt and I use just a hair under 1 tsp of salt. It will be a little on the salty side, but I find it tastes flat/bland if I use less salt. When mayo is used, it will not taste salty. Store the mayo in the refrigerator in a sealed jar.
Notes
You can halve this recipe and use 2 egg yolks.
If you’re worried about breaking the mixture, incorporate ½ of the olive oil into ½ of the egg yolk mixture into ½ of the base. If the mixture breaks, add the 2nd base to a different bowl. Whisk the broken mixture into the base like you would olive oil.
If you want a neutral mayonnaise, use Dijon mustard, reduce the pepper, and omit the garlic.
The Food Lab says to incorporate the olive oil by slowly drizzling the oil into the base while whisking. I am not coordinated enough to do that and I find adding the oil a little at a time works well for me.
