Garlic Mayonnaise

Creamy, garlicky, and better than anything from a jar.

by Samantha Tulett

Published Nov 13, 2025

RECIPE ↓

10 MINS

EASY

1 CUP

About the Recipe

Garlic mayo is one of those sauces with an unbeatable flavour-to-effort ratio. The only difference between it and my classic mayonnaise is the garlic itself, whether you mince it finely or mash it into a paste for an ultra-smooth finish.

This version is creamy, garlicky, and just tangy enough. It’s perfect on mushroom burgers, tossed through roasted vegetables, or served as a dip with hot, crispy fries. Best of all, it’s made entirely from ingredients you probably already have in your kitchen, so you can whip up a batch anytime the craving hits.

RECIPE

Garlic Mayonnaise

by Samantha Tulett | City Slicker

TOTAL TIME

10 MINS

DIFFICULTY

EASY

INGREDIENTS

1 egg yolk, room temperature

½ tsp Dijon mustard

¾ cup canola oil

¼ cup extra virgin olive oil

1 tsp white wine vinegar

1 tsp lemon juice

Flaky sea salt, to taste

4 garlic cloves, minced (or mashed to a smooth paste)

METHOD

In a medium bowl, whisk together the egg yolk and Dijon mustard until smooth.

Begin adding the oil in a very thin drizzle, whisking constantly until the mixture starts to thicken and emulsify. Continue adding the remaining oil in a steady stream while whisking until all the oil has been incorporated and you have a thick, creamy mayonnaise base

Whisk in the white wine vinegar and lemon juice. Season with flaky sea salt to taste.

Stir through the minced garlic (or garlic paste) and mix until smooth.

Transfer to a small jar and refrigerate for at least 30 minutes, or overnight for best flavour, before serving to let the flavours meld.

Tips

Use the freshest eggs possible. With such a simple recipe, high-quality ingredients make all the difference in flavour and texture.

Bring all ingredients to room temperature. This ensures the mayo comes together smoothly and emulsifies properly.

Take your time with the oil. The key to a thick, creamy mayonnaise is fully incorporating the egg yolk with the oil. Start by adding a very small amount of oil at a time, whisking thoroughly before adding more. Once the mixture begins to thicken slightly, you can continue adding the remaining oil in a thin, steady stream.

Don’t panic if it separates. If your mayo looks curdled or slightly separated, it usually means the oil hasn’t fully emulsified with the egg. Give it a vigorous whisk and continue adding the remaining oil slowly. Practise makes perfect.

Set up your workspace for ease. I like using a rubber-based mixing bowl placed at an angle on a smaller glass bowl. This keeps the bowl steady, leaves one hand free to whisk, and the other to pour the oil.

For extra smooth garlic mayo, mash the garlic into a paste with a pinch of salt before adding it to the mixture.

Storage: Keep your mayo in an airtight container in the fridge for up to 5 days. If the oil separates slightly, simply give it a good stir to bring it back together.