Homemade Garlic Mayonnaise

Have you ever read the ingredients on a jar of mayonnaise? Especially the low-fat ones? There’s emulsifiers, potato starch and all sorts of stuff that doesn’t normally exist in a standard mayo recipe. Plus most of the time you don’t know what oil is used in it. So I decided to finally start doing my own.It’s so easy to make it and it tastes so much better than the shop bought one… 😉Ingredients to make a small bowl of mayonnaise:

  • 2 large eggs yolks only
  • 150 ml of rapeseed oil
  • 100 ml of extra virgin olive oil
  • 50 ml of hot water
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder or 1 clove crushed garlic
  • salt and pepper to taste

You will also need a mixer.

Preparation Method:

  1. First separate your egg yolks and put them in a large bowl. You can use the egg whites for quick meringues or a light breakfast omelette. You can store them in a tight container in the fridge for a couple of days. Pour the 2 oils in a jug, ready to use later.
  2. Add the mustard, the garlic powder and seasoning and whisk with the mixer for 2-3 minutes until nice and creamy.
  3. This is the main step – with the mixer on full power, star adding drops of oil into the yolk mixture. Literally drops at a time with a spoon. Let each drop mix before you add the next one. This way you will avoid the curdling. Do this until you get a nice shiny thickish mayo looking mix. This means the eggs have fused in with the oil and now you can relax a bit.
  4. Once the eggs and the oil have “fused together”, mix in the vinegar and start pouring the rest of the oil slowly from the jug with the mixer still on full power. It will start looking like mayonnaise now.
  5. Last I like to add 50 ml of hot water just to make the mayo a little lighter. Do this the same way as the oil – in little steps.
  6. Chill the mayo for at least 30 minutes to let the flavours develop.

A few tips and tricks:

  • The garlic powder makes the mayo taste almost like an alioli and the flavour develops with time. If you don’t like garlic you can always skip it or if you want it stronger- add more.
  • You can add other flavours like chilly, more mustard, lemon instead of some of the water etc.
  • The mayonnaise with store in the fridge for up to 3 days as it has raw eggs in it.
  • If at any time the mayo starts to curdle, I read that adding a yolk might save it. ( It has never happened to me).
  • Using good oils makes the mayo healthier ( as healthy as mayo can be). I like to use a one to one mix of rapeseed and extra virgin olive oil, but you can experiment there. However if you only use virgin olive oil it might taste too strong.

Hope you enjoyed my recipe! Please let me know what you think!


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