Elaboration: Garlic Mayo

Garlic Mayo
Garlic Mayo

Elaboration: Garlic Mayo

  By solypimiento  ,     ,

July 18, 2015

4.0 0

Garlic mayonnaise is a stable cold emulsion made of garlic, egg yolk and oil. It is sometimes confused with alioli, typical from Catalonia, although the later does not use egg. In as little as 10 minutes, you will prepare a delicious garlic mayo that has nothing to do with anything you can buy at the supermarket. Unless pasteurised eggs are used, consume within 3 days. As an additional precaution, keep hands and work space spotless at all times and store in a sterilised container. This way it can last up to five days in the fridge.

  • Prep: 10 mins
  • 10 mins

    10 mins

  • Yields: 1 cup


250 ml - Oil (2 parts Extra Virgin olive oil / 1 part sunflower oil)

1 - Garlic clove

2 - Egg yolks, at room temperature

5 g - Dijon mustard

1 tbsp - Lemon juice

1 pinch - White pepper

AR - Fine salt

1 tsp - Finely chopped parsley


Squash the garlic clove with your hand, add a pinch of salt and use the side of the blade of your knife to smash it repeatedly until obtaining a paste.

Place the egg yolks, garlic paste, mustard, white pepper and a pinch of salt in a medium mixing bowl.

Whisk until the colour of the eggs turns slightly pale.

Start adding the oil gradually while whisking vigorously. Slowly at first, then more quickly until a smooth emulsion is obtained.

Add the lemon juice, the parsley and whisk for a little while more.

Season with more salt or lemon, to suit your taste.


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