Garlic Mayonnaise
Creamy, smooth garlic mayonnaise with a rich texture and a gentle punch of fresh garlic. It comes together quickly and works beautifully as a dip, sandwich spread, or burger sauce.
For 8 servings
- prep · ~3 min
Prepare the garlic and measure the ingredients.
Finely grate the garlic cloves and keep all the ingredients ready. Use room temperature ingredients so the mayonnaise blends smoothly.
- mix · ~2 min
Whisk the egg yolk, mustard, garlic, lemon juice, salt, and pepper.
In a medium bowl, whisk the egg yolk with mustard, grated garlic, lemon juice, salt, and black pepper until the mixture looks smooth and slightly thick.
- mix · ~5 min
Add the oil slowly and whisk until thick.
1.Start adding the oil drop by drop while whisking constantly.2.Once the mixture begins to thicken, add the remaining oil in a very thin steady stream.3.Keep whisking until the mayonnaise turns pale, creamy, and holds its shape.TIPIf the mayonnaise looks split, whisk in 1 tsp water and continue adding the oil slowly. - rest · ~10 min
Rest the mayonnaise in the fridge for 10 minutes.
- serve
Serve the garlic mayonnaise chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the garlic very fine so it disappears into the mayo instead of leaving harsh little bits.
- 2Keep the egg yolk, lemon juice, and mustard at room temperature to help the emulsion catch faster.
- 3Add the first few tablespoons of oil literally drop by drop; rushing early is the main reason mayo splits.
- 4If the garlic tastes too sharp at first, chill the mayonnaise for 10 to 20 minutes before serving.
- 5For a looser burger or sandwich spread, whisk in a few drops of water or extra lemon juice at the end.
- 6Store it in a clean airtight jar in the fridge and use it within 2 to 3 days because it contains raw yolk.
Adapt it for your goals.
Eggless
Replace the yolk with milk or aquafaba and blend with the same seasonings for a vegetarian-style garlic mayo.
spicySpicy
Add a little green chilli paste or red chilli flakes for a hotter spread that works well with burgers and fries.
veganVegan
Use aquafaba instead of egg yolk to make a plant-based garlic mayonnaise with a similar creamy texture.
roasted garlicRoasted-garlic
Swap some or all of the raw garlic for roasted garlic if you want a sweeter, mellow flavor.
Why this is on our healthy list.
Garlic-Based Flavor Boost
Fresh garlic brings strong savory flavor, so a small amount of this mayo can add plenty of taste to sandwiches and snacks.
Contains Healthy Fats
The neutral oil and egg yolk provide fats that give the mayonnaise its satisfying texture and help carry flavor.
No Added Sugar
This version relies on garlic, mustard, lemon juice, salt, and pepper for flavor instead of sweetness.
Frequently asked questions
It usually splits because the oil was added too quickly or the ingredients were too cold. Whisk in a teaspoon of water and continue very slowly.
