Garlic Mayonnaise
Creamy, pungent, and incredibly versatile, this homemade garlic mayonnaise, often called aioli, is a game-changer. Perfect for sandwiches, dips, or as a side for grilled snacks, it comes together in minutes with just a few simple ingredients for a rich, emulsified sauce.
For 10 servings
3 steps.
- 1
Step 1
- a.Prepare the Base
- b.Ensure all your ingredients, especially the egg yolks, are at room temperature. This is crucial for a stable emulsion.
- c.In a medium, non-reactive bowl, combine the egg yolks, minced garlic paste, lemon juice, Dijon mustard, salt, and white pepper.
- d.Using a whisk, beat the mixture vigorously for about 1-2 minutes until it is well combined, slightly pale, and frothy.
- 2
Step 2
- a.Emulsify the Mayonnaise
- b.This is the most critical step. Begin adding the oil EXTREMELY slowly while whisking constantly and vigorously.
- c.For the first quarter of the oil, add it literally drop by drop. You should see the mixture start to thicken and emulsify.
- d.Once the base has thickened, you can start adding the remaining oil in a very thin, steady stream, whisking continuously.
- e.If using a food processor, follow the same process, drizzling the oil through the feed tube while the machine is running. The entire process should take 5-8 minutes.
- 3
Step 3
- a.Finalize and Store
- b.Continue whisking until all the oil is incorporated and the mayonnaise is thick, glossy, and holds its shape.
- c.Taste the mayonnaise and adjust the seasoning. Add more salt for flavor, or a few more drops of lemon juice for brightness if desired.
- d.Transfer the garlic mayonnaise to a clean, airtight jar. For best results, refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a foolproof method, use an immersion blender in a tall, narrow container. Combine all ingredients EXCEPT the oil, blend for 10 seconds, then slowly drizzle in the oil while blending. It will emulsify in under a minute.
- 2If your mayonnaise 'breaks' (separates), don't throw it out! In a clean bowl, whisk a fresh egg yolk, then very slowly drizzle the broken mixture into the yolk while whisking constantly. This will re-emulsify it.
- 3Using room temperature ingredients is non-negotiable. Cold ingredients prevent a stable emulsion from forming.
- 4For a milder, sweeter garlic flavor, roast the garlic cloves in their skins until soft before mashing them into a paste.
- 5The type of oil will affect the flavor. Use a neutral oil like sunflower, canola, or grapeseed for a classic taste. Using a strong olive oil will create a very pungent, traditional aioli.
Adapt it for your goals.
Spicy Aioli
Whisk in 1-2 teaspoons of sriracha, a pinch of cayenne pepper, or a teaspoon of chipotle powder at the end for a spicy kick.
Herbed AioliHerbed Aioli
Fold in 2 tablespoons of finely chopped fresh herbs like parsley, chives, dill, or basil after the mayonnaise is fully emulsified.
Smoky Paprika AioliSmoky Paprika Aioli
Add 1 teaspoon of smoked paprika to the base ingredients for a deep, smoky flavor that's excellent with grilled meats and potatoes.
Saffron AioliSaffron Aioli
Steep a pinch of saffron threads in 1 teaspoon of hot water for 10 minutes. Add this saffron water to the egg yolk mixture at the beginning for a beautiful color and exotic flavor.
Why this is on our healthy list.
Source of Healthy Fats
Made with sunflower oil, this mayonnaise is rich in unsaturated fats, particularly omega-6 fatty acids, which are essential for bodily functions when consumed in balance with omega-3s.
Contains Allicin from Raw Garlic
Raw garlic is a potent source of allicin, a compound known for its potential antibacterial, antiviral, and antioxidant properties, which may support immune function.
Rich in Vitamin E
Sunflower oil is an excellent source of Vitamin E, a powerful antioxidant that helps protect cells from damage caused by free radicals.
Frequently asked questions
One serving of approximately 2 tablespoons (30g) contains around 200 calories, primarily from the oil used in the emulsion.