Garlic mayo is something that you probably wouldn’t think of making, but once you do, you’ll quickly realize how it goes with absolutely everything. Sandwiches, breads– you name it! We’re also going a step further today and making everything completely from scratch because it’s so much tastier that way.
How to Make Homemade Garlic Mayo
Here’s everything that you’ll need to know in order to make this addictive homemade garlic mayo recipe from scratch:
- Prep the blender cup. Place the egg, minced garlic cloves and lemon juice in the blender cup (or a jar) that just fits the head of your immersion blender.
- Add the oil. Add the vegetable oil and olive oil and allow the mixture to settle for 15 seconds.
- Blend. Place the head of the immersion blender at the bottom of the cup and turn it on high speed. Do not move the head for 30 seconds (or until a white, creamy, thick mayo forms at the bottom by the head).
- Tilt. As the mayonnaise begins to form, slowly tilt and lift the head of the immersion blender until all of the oil is emulsified.
- Season. Season with salt and freshly ground black pepper to taste.
- Use or store. Either use the garlic mayo immediately or store until ready to use.
3 Quick Tips for Making Homemade Mayo
It might take a couple of attempts in order to truly get the hang of making homemade mayo from scratch. Here are 3 quick tips that can help to speed up the learning process:
- Mind the oil. Normally I recommend to everyone to always aim to use extra virgin olive oil, but when it comes to making homemade mayo, it’s actually a little bit too strong in flavor. That’s exactly why this recipe calls for a 50/50 mix of regular olive oil and vegetable oil.
- Follow the proper ratio. The general rule of thumb for making mayo is to use a ratio of one egg per cup of oil, followed by a minimum of one tablespoon of something acidic (like vinegar or lemon juice). As long as you keep this ratio in mind, you should generally be fine.
- The cure for curdling. If your mayo is ending up curdled, you’ll simply need to beat a single egg yolk and then add it into the mayo, one drop at a time, while beating constantly until the mixture becomes smooth.
How to Store Homemade Mayo
Since this recipe doesn’t use any artificial additives or preservatives, it’s only natural that your homemade mayo won’t last anywhere near as long as store-bought varieties will.
This particular garlic mayo will keep for up to 10 days when properly stored in the fridge in an airtight container. Just be aware that as the days go by, your mayo will end up with a more intense garlic flavor as the ingredients settle.
It’s not recommended to freeze homemade garlic mayo as the defrosting process ends up reversing the emulsification, leaving your mayo with quite an unwanted texture indeed.
(Also try: Lebanese Garlic Sauce)Print
3-Minute Garlic Mayo
- Prep Time: 3 minutes
- Total Time: 3 minutes
- Yield: 1 cup 1x
- 1 large egg
- 4 garlic cloves, minced
- 2 tsp lemon juice
- ½ cup vegetable oil
- ½ cup extra virgin olive oil
- salt and freshly ground black pepper
- Place the egg, garlic and lemon juice in the blender cup or jar that just fits the head of your immersion blender.
- Add the vegetable oil and olive oil and allow to settle for 15 seconds.
- Place head of immersion blender at the bottom of cup and turn it on high speed.
- Do not move the head for 30 seconds or until a white, creamy, thick mayo forms at the bottom by the head.
- As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
- Season to taste with salt and black pepper.
- Store in an airtight container in the refrigerator for up to 10 days.