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Garlic Mayonnaise

Making mayonnaise is something I’ve always wanted to try but I’ve always been a little scared of it… I’m sure you’ve seen on TV that chefs all talk of the horrors of split mayonnaise and there are so many tips on how to ‘rescue’ it that I was just convinced that it would be a disaster. Still, I plucked up the courage this week to try it anyway and guess what? It worked!

The problem with mayonnaise is that by its very definition it mixes two substances (water and oil) that would usually repel each other and emulsifies them so they don’t try to separate. If you don’t get that emulsion quite right, you end up with a horrible split mess. Not good.

I really love the way that all the ingredients in a basic mayo have a purpose; the egg and oil are the main parts, then mustard is added as it contains substances that aid the emulsification and an acid helps to inhibit the growth of nasties.

I’ve used dijon mustard and lemon juice as my mustard and acid elements but feel free to experiment with others; if using a dried mustard powder, just use 1tsp though or it may well blow your head off!

To make this completely fool-proof I’ve used my Froothie Optimum 9400 power blender. This blender operates at such high speeds that it’s hard to get the mayonnaise wrong unless you add the oil far too quickly. It is much less prone to error than whisking by hand and even a standard food processor, but these two methods will also work if you add the oil slowly enough.

I’m a firm believer in using good quality olive oil in my mayo too, but I like to blend it with a lighter oil so the flavour is not overpowering. For this recipe I used fantastic quality Pomora olive oil blended with a local rapeseed oil.

Every mayonnaise needs a pretty little jar and my version is no exception! I used the cute little 135ml Quilted Crystal Jars from Ball Preserving. Pretty!

I’ve flavoured this mayo with garlic but you could use anything that takes your fancy… Or just leave it plain! The choice is yours.

print recipe

Garlic Mayonnaise
A good basic mayonnaise, a fool proof method and a nice hit of garlic!
  • 2 medium egg yolks
  • A good pinch of salt
  • 1tbsp lemon juice
  • 1tbsp dijon mustard
  • 1 clove garlic, crushed
  • 150ml olive oil
  • 150ml rapeseed oil
1. Place the egg yolks, salt, lemon, mustard and garlic into the blender and blend for around 10 seconds until pale and fluffy. 2. Pour the oils into a jug, then set the blender to speed 2 and remove the stopper from the inside of the lid. This speed should be fast enough to emulsify the mayo but not so quick it splatters all over the cupboards. (Don’t ask how I know this…) 3. Pour the oil into the blender in a slow, continuous stream. It should take around 60 seconds to pour all of the oil into the blender. Feel free to stop pouring a few times and peer into the blender to make sure everything is coming together well. 4. You should now have a thick and glossy mayonnaise! Serve immediately or place in a clean jar and store in the fridge for 3-4 days.
Prep time: Cook time: Total time: Yield: 300-400g mayonnaise

So now you’ve made mayonnaise, how will you use it? Here are a few ideas…

 I am a Froothie ambassador because I think their products are awesome! This post contains affiliate links and a commission is earned if you buy using those links.
 I was also sent some Pomora Olive Oil to try. As always, I wasn’t expected to write a positive review and all opinions are my own. The Ball preserving jars were purchased by myself; I just mentioned the brand because they are so pretty!

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