QUICK WINS
Garlic Mayonnaise
Creamy homemade garlic mayonnaise for burgers, fries, roasted potatoes and sandwiches.
EASY
EASY
1 CUP
ABOUT THE RECIPE
Garlic mayonnaise is one of the quickest ways to make something taste like you meant it. It is just classic mayo with garlic folded through, but suddenly fries, burgers, roasted potatoes and sandwiches all have a better day. Creamy, sharp enough, and far too useful.
THE RECIPE
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
1.
In a medium bowl, whisk together the egg yolk and Dijon mustard until smooth.
2.
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
3.
Whisk in the white wine vinegar and lemon juice. Season with flaky sea salt to taste.
4.
Stir through the minced garlic (or garlic paste) and mix until smooth.
5.
Transfer to a small jar and refrigerate for at least 30 minutes, or overnight for best flavour, before serving to let the flavours meld.
SAMANTHA'S NOTES
Room temperature matters
Add oil slowly
Make garlic paste
Start with a very small amount of oil at a time, whisking well before adding more. Once it thickens, pour the rest in a thin, steady stream.
For the smoothest garlic mayo, mash the garlic with a pinch of salt before adding it. It blends through more evenly and avoids harsh little pieces.
Bring the egg and other ingredients to room temperature before starting. It helps the garlic mayonnaise emulsify smoothly and gives you a thicker, creamier result.
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