garlic with mayonnaise recipe
The Best garlic with mayonnaise recipe
I have been making garlic mayonnaise at home for years now, and I honestly cannot imagine going back to store bought. This recipe is one of those simple kitchen staples that makes everything taste better. My kids love it on their sandwiches, my husband puts it on his burgers, and I even use it as a dip for raw veggies when we need a quick snack. It is creamy, rich, and has that perfect punch of garlic that wakes up your taste buds without being too strong.
The best part is that you can control exactly what goes into it, so you know it is fresh and free from any weird additives or preservatives. Garlic mayonnaise is basically a flavored version of regular mayo, but it is so much more than that. It comes from the classic French technique of making mayonnaise from scratch, where you slowly whisk oil into egg yolks and lemon juice until it becomes thick and silky. Then you add fresh garlic, and that is where the magic happens.
The garlic adds a savory depth that makes this sauce perfect for spreading on crusty bread, tossing into potato salad, or dolloping on grilled meats. It is also great as a dip for fries or roasted vegetables. The texture is smooth and luscious, and the flavor is bold but balanced. The key to making this at home is to use room temperature ingredients and add the oil very slowly at first.
If you rush, the mayo can break and turn into a runny mess. I use a hand blender now because it is faster and almost foolproof, but you can also whisk it by hand if you want a workout. The technique is important, but once you get the hang of it, you will never buy mayo again. It takes about ten minutes from start to finish, and the result is so much better than anything from a jar.
Health wise, homemade garlic mayonnaise is a better choice because you can use a good quality oil like avocado or olive oil instead of the processed vegetable oils in store bought versions. Garlic itself is known for its immune boosting properties and can help lower blood pressure. Plus, you are not adding any sugar or artificial flavors. So it is a win win.
My family asks for this all the time, and I love that I can whip it up in minutes for any occasion, from a casual weeknight dinner to a backyard barbecue.
Homemade Garlic Mayonnaise
This creamy and flavorful garlic mayonnaise is made from scratch with fresh ingredients. It is perfect for spreading on sandwiches, using as a dip, or adding to salads.
🥘Ingredients
For the Mayonnaise Base
For the Garlic Flavor
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Garlic Mayonnaise Works
This garlic mayonnaise is a staple in my kitchen because it is so versatile and easy to make. You can store it in a sealed jar in the fridge for up to a week, and it tastes even better after a day or two when the garlic has had time to infuse. When reheating, remember that this is a cold sauce, so you do not need to heat it at all.
Just take it out of the fridge a few minutes before serving to let it soften slightly. I love serving this garlic mayo alongside grilled chicken, fish, or vegetables for a quick dinner. It is also fantastic as a spread on sandwiches or wraps, and my kids love it as a dip for french fries or raw carrot sticks.
For family gatherings, I often double the recipe and put it in a pretty bowl with fresh herbs on top. It always gets rave reviews and people ask for the recipe. This garlic mayonnaise is one of those recipes that makes every meal feel a little more special without much effort.
❓ Frequently Asked Questions About Garlic Mayonnaise
1. Can I use olive oil instead of a neutral oil?
Yes, you can use olive oil, but it will give the mayo a stronger flavor. Extra virgin olive oil can be quite bitter, so I recommend using a light or mild olive oil. A blend of half olive oil and half avocado oil works well too.
2. How long does homemade garlic mayonnaise last in the fridge?
Homemade garlic mayonnaise will last for up to one week when stored in an airtight container in the refrigerator. Because it contains raw egg yolk, it is important to keep it cold and use clean utensils every time you scoop some out.
3. What if my mayonnaise breaks and separates?
If your mayo breaks, do not worry. You can fix it by starting a new egg yolk in a clean bowl and slowly whisking the broken mixture into it, drop by drop, until it emulsifies again. Alternatively, you can use a hand blender to re emulsify it in a tall cup.
4. Can I make this recipe without raw eggs?
Yes, you can use pasteurized eggs or an egg substitute. Some people also make a vegan version using aquafaba the liquid from canned chickpeas. The technique is similar, but you may need to adjust the oil amount slightly.
5. How can I make the garlic flavor milder?
To make the garlic flavor milder, you can roast the garlic cloves before adding them. Roasted garlic is sweet and nutty with a much softer bite. Simply roast the cloves in a 400°F oven for about 20 minutes until soft, then mash and stir into the mayo.
