Garlic mayonnaise
Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste
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Prep:10 mins
No cook - Easy
Nutrition per serving
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kcal 122
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fat 13g
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saturates 1g
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carbs 0.1g
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sugars 0g
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fibre 0g
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protein 0.5g
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salt 0.09g
Ingredients
- 2 egg yolks, preferably free range
- 175ml rapeseed, sunflower oil or half sunflower, half olive oil
- 1-3 garlic cloves crushed (depending on how strong you want it)
- ¼ tsp Dijon mustard (optional)
- ½ tsp white wine vinegar (optional)
Method
Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.
