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

  • Prep:10 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 122
  • fat 13g
  • saturates 1g
  • carbs 0.1g
  • sugars 0g
  • fibre 0g
  • protein 0.5g
  • salt 0.09g


  • 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)


  1. 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.

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