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Garlic Mayo Recipe
Learn how to make quick and easy garlic mayo recipe at home! This creamy homemade garlic mayonnaise recipe combines fresh garlic with rich mayo for the perfect condiment. How to cook restaurant-style garlic aioli in minutes.
Prep
Cook
Serve
Kcal
- 2 large egg yolks (at room temperature)
- 2 garlic cloves, crushed to a paste (or 1 tsp roasted garlic paste for a mellower flavour)
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar (or lemon juice)
- 250ml neutral oil, such as sunflower or vegetable oil
- Salt, to taste
- Pinch of white pepper
Step 1
Make sure your egg yolks are at room temperature before you start, cold eggs are more likely to split the mayonnaise. Place the yolks, crushed garlic, mustard and vinegar in a medium mixing bowl.Step 2
Whisk everything together well for about 30 seconds until pale and combined, the mustard here isn't just for flavour, it also helps emulsify the sauce and keep it stable.Step 3
Now for the important bit: start adding the oil one drop at a time, whisking continuously and vigorously as you go. This slow start is crucial, adding the oil too quickly is the number one reason mayonnaise splits.Step 4
Once you've whisked in about a quarter of the oil and the mixture has visibly thickened and turned pale and glossy, you can relax slightly and start adding the remaining oil in a thin, steady stream, still whisking constantly.Step 5
Keep whisking until all the oil is incorporated and you have a thick, glossy, spoonable mayonnaise. Season with salt and a pinch of white pepper, then taste, adding a touch more garlic or vinegar if you fancy it sharper.Step 6
If the mayonnaise seems too thick, loosen with a teaspoon of warm water at a time until you reach your preferred consistency. Transfer to a jar or bowl, cover, and chill for at least 30 minutes before serving, this lets the garlic flavour mellow and develop. Keeps in the fridge for up to 3 days.
What ingredients are used in Garlic Mayo Recipe?
The key ingredients include egg yolks, fresh garlic cloves, lemon juice, Dijon mustard, neutral oil, sea salt, black pepper, and extra virgin olive oil for finishing. All ingredients should be at room temperature for best results.
How to cook Garlic Mayo Recipe from scratch at home?
Learn how to cook garlic mayo recipe by whisking egg yolks with garlic, lemon juice and mustard, then slowly emulsifying with oil drop by drop initially, then in a steady stream whilst whisking continuously until thick and creamy.
What's the secret to preventing mayonnaise from splitting or curdling?
Ensure all ingredients are at room temperature and add oil very slowly at first - just drops whilst whisking vigorously. Once emulsification begins and mixture thickens, you can add oil in a thin steady stream.
How long does homemade garlic mayonnaise keep in the fridge?
Homemade garlic mayonnaise will keep in the refrigerator for up to 1 week when stored in an airtight container, though it's best used within 3-4 days for optimal freshness and flavour.
Can you fix mayonnaise that's too thick or too thin?
If your mayonnaise is too thick, whisk in 1-2 teaspoons of warm water or lemon juice. If it's too thin, continue whisking vigorously or add more oil very gradually until desired consistency is achieved.