Everything you can think of, especially hamburgers and chicken salad, goes great with this garlic mayonnaise.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 egg, room temperature
- 1 clove garlic, peeled
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper (Optional)
- ¾ cup olive oil
Instructions
- Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.
- You can substitute lime juice for lemon juice, if desired.
- You can substitute avocado oil for olive oil, if desired.
- You can use 1/8 teaspoon cayenne pepper with 1 tablespoon paprika instead of 1/4 teaspoon black pepper.
Reviews
Using olive oil makes the mayonnaise bitter, when you use a food processor. The recipe is much better using canola oil. I’m not sure how it comes out using avocado oil.
Easy to make and actually healthy if you use olive oil . Be careful of avocado oil to make sure it’s truly 100% avocado oil . Olive oil gives it a strong taste but I’m Greek so I’m used to it . I’ve always been a Duke’s fan but the #1 ingredient is soybean oil . Soybean oil like other seed oils are extremely bad for you due to their high omega-6 essential fatty acid content which are pro-inflammatory .
This is the exact recipe I use for mayonnaise. The addition of the garlic made it exceptional! I will suggest a tweek that makes it easier however. Use a 1 pint jar. add all ingredients to the jar. Using an immersion blender, place the “blade” at the bottom of the jar and bring up through the mixture slowly. Back down to the bottom and slowly up one more time. Done! Comes out perfect every time using this method.
As printed, there is too much olive oil. I added several pinches of sugar, a bit more salt, more lemon (because it needed more acid). I will make it again but reduce the amount of olive oil.
I really enjoyed this, and it was super simple to make! I used a medium-sized garlic clove, so the mayo had a nice flavor without being overwhelming (though next time, I might use a larger clove or even roast the garlic beforehand to add a touch more ‘garlicky-ness’–just for personal preference). I also added probably 1/2 tsp of salt instead of just a 1/4 tsp. I made this in my food processor instead of using an immersion blender–and it worked perfectly! Took less than 2 minutes to make! And just a little tip: I wouldn’t use extra virgin olive oil here–it tends to get a touch bitter when blended–so I would use a ‘regular’ cooking olive oil to avoid that.