Double or triple this homemade garlic mayonnaise for a great party (or anytime) condiment

By Jeanie Rose | Garlic

Jun 11

Double or triple this homemade garlic mayonnaise for a great party (or anytime) condiment Follow Me on Pinterest Since mayonnaise is a critical ingredient to any sandwich in this home, it behooves me to provide a good one. There is none better than one made from scratch. Of course it will not last for months in the refrigerator like the store-bought counterpart, but it doesn’t last here more than a week anyway.

The ingredients listed below are double what you would usually find in a cookbook. Less is laughable for us. This tasty mayonnaise is gone in a jiffy and everyone is rifling through the refrigerator wondering what happened. Cut this recipe in half if you must. Triple it for a party. It still works.

Mayonnaise recipes are pretty much the same no matter where you find them. They can differ by seasoning and you will want to experiment with this to develop your signature mayonnaise. It’s lots of fun. We are garlic lovers, hence this particular recipe (though the picture here does include some herbs as well).

Watch the video below for tips and tricks as I make this mayonnaise here in our kitchen.

Garlic Mayonnaise Ingredients

  • 2 eggs at room temperature
  • 1/2 teaspoon sea salt
  • 2 teaspoon Dijon mustard
  • 2 cloves minced garlic
  • 2 tablespoon freshly squeezed lemon juice
  • 2 cups light olive oil
  • Salt and pepper to taste

Garlic Mayonnaise Steps

  1. Warm the eggs, if need be, by placing them in a bowl of warm water for about five minutes.
  2. Place the eggs, salt, mustard, garlic, lemon juice and 1/2 cup of the oil in a blender or food processor.
  3. Blend the ingredients at medium speed.
    Double or triple this homemade garlic mayonnaise for a great party (or anytime) condiment Follow Me on Pinterest

  4. With the machine still running begin to add the rest of the oil, drops at a time in the beginning and then in a fine, steady stream. At some point the mayonnaise “takes”. It thickens and becomes whiter. Watch closely, this is usually the signal to stop blending and adding oil. If you continue to blend, the mayonnaise will get runny and stay that way. In that event, use it as a salad dressing and start over again to get the mayonnaise you want.
  5. Test for salt and pepper. Make the necessary adjustments.
  6. Transfer the mayonnaise to a serving dish or glass refrigerator container with a tight-fitting lid. A pint canning jar serves this function quite well.

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6 Comments on "Double or triple this homemade garlic mayonnaise for a great party (or anytime) condiment"

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George
Guest

For some, this is what they called aioli right? I hope I remembered it right. Anyway, I do like garlic mayonnaise for my pizza lol I just like the taste of it. I would like to try this recipe of yours cause it really looks delicious.

Cindy
Guest

This sounds delicious. I’m am going to make it soon. What is the shelf life?

Amanda Rose
Admin

It depends on how you handle it (in terms of getting it in the frig). 1-2 weeks.

Pagan
Guest

So I just made this and the olive oil taste is a bit overpowering for me. I’ve added a pinch of sugar, some dried herbs, and a dash of Worcestershire sauce and stuck it in the fridge. Do you think it’ll mellow out? What other kind of oil would you suggest for me to try next time? If this doesn’t work out I think I’ll just whisk in some vinegar and make salad dressing with it.

Denise
Guest

Mayonnaise is important! We stopped using it because of the GMO soy and canola. I haven’t found a mayo recipe that tastes really good. Don’t know about this one since light olive oil is not real healthful.

We make a spread of sour cream and buttermilk to which we add garlic and onion powder, salt, pepper, and parsley. It’s a hit and we don’t miss the mayonnaise at all.

Vicki
Guest

for me the garlic is a bit much, 1/2 that is sufficiant. Also I dont like lite olive oil so i used mostly sunflower oil and about 1/3 c good fresh extra virgin olive. Add fresh basil, use 1/2 tsp fresh ground mustard seed instead of dijon – and voila. yummy.