Recipe for garlic mayo
In just a few minutes, you can have a delicious, rich garlic mayo (or aioli) ready to serve! Garlic mayo is a versatile dressing or dip, and depending on your love for garlic, you can adjust the amount and thus the strength of your garlic mayo.
Garlic mayo is a truly delightful component for a barbecue evening, for example to spread on your burger or dip your fries or roasted potatoes in. Yum! You can also simply spread it in your sandwich for lunch.
Aioli, which is the actual name for garlic mayo, originates from the Mediterranean region, and especially in Spain and France, they love using garlic mayo. Aioli means “garlic and oil” and is traditionally made with olive oil, but here I just used canola oil instead.
Since the late ’80s, aioli has almost become a generic term for mayonnaise with garlic. There are now countless versions of garlic mayo, and while some add a bit of lemon, chili, or saffron, in France, for example, they are inclined to add mustard – I have also done so in this version, but of course, it is a matter of taste.
Ingredients
- 2 Egg M/L
- Coarse salt preferably maldon
- 5 gram White Wine Vinegar
- 15 gram Dijon Mustard
- 368 gram Rapeseed Oil
- 2 cloves Garlic
Instructions
- Take an immersion blender and a tall glass.
- Crack the egg into the glass and add salt.
- Add the white wine vinegar and mustard to the glass.
- Place the immersion blender all the way at the bottom of the glass.
- Turn on the immersion blender and move it around in circles a bit while slowly adding the oil in a thin stream.
- As your mayo thickens, gradually move the immersion blender upwards, still adding the oil in a thin stream. Move the immersion blender up and down as you approach the top.
- Press the garlic into the thick mayonnaise.
- Blend again with the immersion blender to mix well.
- Serve your delicious, thick garlic mayo or refrigerate until serving.
