Garlic Mayonnaise
Description
This classic Garlic Mayonnaise, often known as aioli, delivers a rich, creamy texture with a sharp, aromatic kick from fresh garlic. It serves as an essential condiment in Mediterranean cuisine, elevating simple dishes like grilled fish, roasted vegetables, or crispy french fries. The base of free-range egg and dry mustard provides stability and depth, while the infusion of garlic offers a bold flavor profile that balances the richness of the oil. Ideal for casual gatherings, picnics, or as a homemade alternative to store-bought sauces, this versatile dip is easy to prepare and pairs beautifully with a wide variety of foods. Its smooth consistency and robust taste make it a favorite among home cooks looking to add a touch of sophistication to everyday meals.Ingredients
Directions
-
Separate the egg yolk from the white and place the yolk in a medium mixing bowl.
-
Add the dry mustard to the egg yolk and mix until combined.
-
Slowly drizzle in the oil while whisking vigorously and constantly to create a smooth emulsion.
-
Continue adding the oil drop by drop until the mixture thickens into a mayonnaise consistency, then you can add the remaining oil in a thin, steady stream while continuing to whisk.
-
Peel and finely crush or mince the garlic cloves.
-
Stir the crushed garlic into the mayonnaise.
-
Season with salt and pepper to taste, adjusting the seasoning as needed.
-
Cover and refrigerate for at least 30 minutes before serving to allow the garlic flavor to infuse.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 40.4kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.8g4%
- Cholesterol 93.2mg32%
- Sodium 41.3mg2%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This homemade mayonnaise is best eaten within 24 hours, as the raw garlic can turn slightly rancid or develop an overly strong flavor after a longer period. Keep it tightly covered in the refrigerator.
Garlic Infusion: For a milder flavor, add the garlic 30 minutes before serving. For a stronger kick, let it sit longer, but be cautious of spoilage.
Emulsion Tip: If the mayonnaise breaks (separates), start with a fresh egg yolk in a clean bowl and slowly whisk in the broken mixture as if it were the oil.
Oil Choice: Sunflower oil provides a neutral flavor, while olive oil adds a distinct fruity note. Use high-quality extra virgin olive oil if preferred, or a blend for balance.
