Mayonnaise with garlic
1
Mayonnaise with garlic is a refreshing and quick-to-make sauce that can be created in minutes. Perfect for those who love rich flavors but lack the time for complex recipes. This mayonnaise stands out thanks to the even distribution of garlic flavor. A great option for adding variety to your table — suitable for salads, appetizers, or as a standalone dip for vegetables. Thanks to the simplicity of the process, you can experiment with different ingredients, adding personal touches according to your preferences.
Using roasted garlic instead of fresh for a milder taste
With the addition of pickles and ginger
With various spices and herbs
All ingredients should be at room temperature for better emulsion
The blender is submerged to the bottom of the container and not lifted during blending
Oil is added slowly in a thin stream for a stable consistency
Mix sunflower oil with olive oil to avoid bitterness
Instead of lemon juice, you can use apple cider vinegar or 9% table vinegar
Mustard can be American, regular, or dry
Homemade mayonnaise has a yellowish tint due to natural eggs
If it's runny, add lemon juice or refrigerate
Too thick mayonnaise can be thinned with a teaspoon of water
Ingredients for the recipe
Ingredients
Chicken Egg С1 1pc
1 pc
Shhedryj Dar Refined Sunflower Oil 500ml
200 ml
Lemon
1 tbsp juice
TORCHYN® American mild mustard 130g
1 tsp
NZ Rock Salt 1kg
0.5 tsp
Sugar
1 tsp
Garlic
1-3 cloves
Preparation steps
01
Ingredient preparation — Break the egg into a deep container, add mustard, salt, sugar, vinegar, and garlic. Ensure everything is at room temperature. Time: 1 min. Benchmark: All ingredients in the container, before blending.
02
Garlic chopping — If needed, chop the garlic in the container so it is evenly distributed. Time: 1 min. Benchmark: Garlic is broken into small particles.
03
Pouring oil — Pour the oil into the container up to the middle, covering the yolk. Time: 1 min. Benchmark: Oil completely covers the egg.
04
Pouring oil — Pour the oil into the container up to the middle, covering the yolk. Time: 1 min. Benchmark: Oil completely covers the egg.
05
Starting blending — Turn the blender on high power without lifting or moving it until the mixture at the bottom becomes thick. Time: 1 min. Benchmark: The mixture at the bottom becomes thick, material under the blender thickens.
06
Raising the blender — Slowly raise the blender to the top of the container, continuing to blend, to incorporate all the oil into the emulsion. Time: 1 min. Benchmark: The whole mixture is homogeneous, blender raised to the top.
07
Tip: Use the ready mayonnaise immediately or store it in the refrigerator for no more than 2-5 days in an airtight container. Mayonnaise is an exclusively cold sauce, do not use it for baking. If it's runny, refrigerate it for several hours. Yolks from free-range eggs yield a more delicate and healthier sauce.
Where to order ingredients
Select the required ingredients in one of the stores
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