Garlic Mayonnaise

Description of this recipe: This is not your average store-bought mayonnaise. This homemade garlic mayonnaise, or aioli, is a creamy, intensely flavorful condiment that will elevate sandwiches, dips, and just about anything you pair it with. Using fresh ingredients and a simple technique, you can create a rich and decadent sauce that’s far superior to anything you’ll find on the shelves. This recipe emphasizes the importance of a slow and steady emulsification process, guaranteeing a smooth, velvety texture.

Why you will love this recipe: You’ll adore this garlic mayonnaise for its incredible flavor and versatility. The fresh garlic adds a pungent kick that complements the creamy base perfectly. It’s incredibly easy to customize to your liking by adjusting the amount of garlic or adding other herbs and spices. Beyond the flavor, making your own mayonnaise is a satisfying culinary experience. Knowing exactly what goes into your food is a great feeling, and this recipe avoids the preservatives and additives found in commercial brands. Finally, the difference in taste between homemade and store-bought mayonnaise is undeniable. This will undoubtedly become a staple in your kitchen.

Introduction

Garlic mayonnaise, often called aioli (although traditionally, aioli is simply garlic and olive oil emulsified), is a classic condiment that’s far too often relegated to the realm of fancy restaurants or gourmet shops. But the truth is, making your own garlic mayonnaise at home is surprisingly easy, and the results are exponentially better than anything you can buy pre-made. The key is understanding the emulsification process, which is the magical union of oil and water-based liquids into a stable, creamy sauce.

This recipe focuses on a simple, straightforward method using readily available ingredients. We’ll walk you through each step, highlighting the critical moments that ensure a perfect emulsion. The result is a vibrant, garlicky mayonnaise that’s perfect for dipping fries, spreading on sandwiches, or dolloping on grilled fish. Get ready to experience the joy of homemade mayonnaise and rediscover this culinary gem.

Ingredients:

2 large egg yolks, preferably free-range: The egg yolks are the heart of the mayonnaise, providing the emulsifying power and richness. Using fresh, high-quality eggs, ideally free-range, will significantly improve the flavor and texture.
175ml (approximately ¾ cup) rapeseed oil, sunflower oil, or a blend of sunflower and olive oil: The type of oil you choose will impact the final flavor. Rapeseed and sunflower oil have a neutral flavor, allowing the garlic to shine through. A blend of sunflower and olive oil adds a subtle fruity note. Avoid using solely olive oil, as its strong flavor can overpower the other ingredients and the mayonnaise can become bitter. Light olive oil would be fine for this, as the flavour isn’t too strong
1-3 cloves garlic, crushed (adjust to taste): The garlic is the star of the show, so choose fresh, plump cloves. Crushing the garlic releases its pungent oils, ensuring maximum flavor. Start with one clove and taste as you go, adding more to your preference.
¼ teaspoon Dijon mustard (optional): Dijon mustard adds a subtle tang and helps stabilize the emulsion. If you don’t have Dijon, you can omit it, but it does enhance the flavor and texture.
½ teaspoon white wine vinegar (optional): White wine vinegar brightens the flavor and adds a necessary acidity to balance the richness of the egg yolks and oil. Lemon juice can also be used.
¼ teaspoon salt, or to taste: Salt is essential for seasoning and bringing out the other flavors.

Preparation:

Step 1: Prepare your ingredients. Before you begin, gather all your ingredients and have them measured and ready to go. This will streamline the process and ensure you don’t accidentally add too much oil too quickly. Crush the garlic cloves using a garlic press or by mincing them finely. If you’re using Dijon mustard and white wine vinegar, have them ready as well.

Step 2: Combine egg yolks and optional ingredients. In a clean mixing bowl, add the egg yolks, crushed garlic, Dijon mustard (if using), white wine vinegar (if using), and salt. Whisk these ingredients together until they are well combined and slightly pale. This initial whisking helps to start the emulsification process and ensures that the flavors are evenly distributed.

Step 3: Begin the emulsification process. This is the most crucial step. Start by adding the oil extremely slowly, a drizzle at a time (about ¼ teaspoon at a time), while continuously whisking. This is where patience is key. The goal is to create a stable emulsion where the oil and egg yolks bind together. As you whisk, you’ll notice the mixture starting to thicken and become pale. It’s crucial to whisk vigorously and consistently during this stage. If you add the oil too quickly, the emulsion will break, and the mayonnaise will become thin and oily.

Step 4: Continue adding oil gradually. Once the mixture has visibly thickened and emulsified after the initial drizzle, you can gradually increase the amount of oil you add, but still add it in a slow, steady stream. Continue whisking constantly. As you add more oil, the mayonnaise will become thicker and creamier. If at any point the mixture looks like it is separating or becoming too thick, stop adding oil and whisk vigorously to try to bring it back together. You can also add a teaspoon of cold water to help stabilize the emulsion.

Step 5: Taste and adjust. Once all the oil has been incorporated, taste the mayonnaise and adjust the seasoning as needed. You may want to add more salt, garlic, or vinegar to suit your preference. If the mayonnaise is too thick, you can thin it out with a teaspoon or two of water. Transfer the mayonnaise to a clean jar or container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

COOKING Rating:

Easy

Serving Suggestions:

Sandwiches and wraps: Spread it on sandwiches, burgers, or wraps for a creamy and flavorful addition.
Dipping sauce: Serve it as a dipping sauce for fries, vegetables, or grilled seafood.
Salad dressing: Thin it out with a little lemon juice or vinegar and use it as a creamy salad dressing.
Potato salad or coleslaw: Use it as the base for potato salad or coleslaw.
Grilled meats: Dollop it on grilled chicken, fish, or steak for a burst of flavor.
Roasted Vegetables: A fantastic partner for roasted potatoes, asparagus or broccoli

Tips:

Use room temperature ingredients: Room temperature egg yolks emulsify more easily than cold ones.
Add the oil slowly: This is the most crucial step for a successful emulsion.
Whisk vigorously: Continuous whisking is essential for creating a stable emulsion.
Don’t be afraid to add water: A teaspoon or two of cold water can help stabilize the emulsion if it starts to break.
Use a food processor or immersion blender: If you’re struggling to whisk by hand, you can use a food processor or immersion blender for a faster and easier method. Simply combine all the ingredients in the bowl of the food processor or in a tall, narrow container if using an immersion blender, and slowly drizzle in the oil while the motor is running.
For a vegan version: Substitute the egg yolks with silken tofu, blended until smooth.

Prep Time:

5 minutes

Cook Time:

0 minutes

Total Time:

5 minutes

Nutritional Information: (Approximate, per serving – assuming recipe yields 10 servings)

Calories: Approximately 170 Protein: Approximately 1g Sodium: Approximately 25mg (depending on salt added)

Conclusion

Homemade garlic mayonnaise is a versatile and delicious condiment that’s surprisingly easy to make. With a few simple ingredients and a bit of patience, you can create a creamy, flavorful sauce that’s far superior to anything you can buy in a store. Experiment with different oils, herbs, and spices to create your own signature variations. Once you’ve tasted homemade garlic mayonnaise, you’ll never go back to store-bought again!

Questions and Answers:

Q1: My mayonnaise separated. What did I do wrong, and how can I fix it?

A: Separation typically occurs when the oil is added too quickly, overwhelming the egg yolks’ ability to emulsify it. To fix a broken mayonnaise, stop adding oil immediately. In a separate bowl, whisk one egg yolk with a teaspoon of Dijon mustard (if you used it originally). Very slowly, drizzle the broken mayonnaise into the fresh egg yolk mixture, whisking constantly. The fresh yolk will help re-emulsify the sauce. If it’s severely broken, you might only be able to salvage a portion of it. Next time, ensure that you’re adding the oil in a tiny drizzle at the beginning, until the mixture thickens.

Q2: Can I use olive oil exclusively for this recipe?

A: While you can use olive oil, it’s not recommended to use only olive oil, especially extra virgin olive oil. The strong flavor of olive oil can overpower the other ingredients and result in a bitter taste. Additionally, olive oil is more prone to breaking the emulsion. It’s best to use a neutral oil like rapeseed or sunflower oil, or a blend of sunflower and a milder olive oil (light olive oil). This allows the garlic flavor to shine and creates a more stable emulsion.

Q3: How long does homemade garlic mayonnaise last?

A: Homemade garlic mayonnaise will last for up to 3 days in the refrigerator, stored in an airtight container. Because it contains raw egg yolks, it’s essential to keep it properly refrigerated and discard it if you notice any signs of spoilage, such as an off odor or change in texture. It’s always better to err on the side of caution. Make smaller batches if you’re concerned about not using it within the timeframe.

Q4: Can I freeze homemade garlic mayonnaise?

A: Freezing homemade mayonnaise is generally not recommended. The freezing and thawing process can disrupt the emulsion, resulting in a watery and separated texture that’s not very appealing. The texture will be irrevocably changed.

Q5: I don’t like raw eggs. Is there a way to make this recipe using pasteurized eggs?

A: Yes, you can use pasteurized eggs for this recipe. Pasteurized eggs have been heated to a temperature that kills bacteria, making them a safer option. You can find pasteurized eggs in most grocery stores. The flavour will remain the same and the eggs will emulsify properly.