How to make Garlic Mayonnaise - Recipe and Tips

Here’s a detailed recipe for making garlic mayonnaise, often known as aioli in culinary circles, tailored for UK English speakers:

Home Made Garlic Mayonnaise (Aioli)

Ingredients needed:

• 2 large garlic cloves
• 1 large egg yolk, at room temperature (ensure it’s fresh for safety)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice (freshly squeezed is best)
• 150ml vegetable oil or a mix of olive oil and sunflower oil (for a balanced flavour)
• Salt, to taste
• A pinch of white pepper (optional, for a subtle kick)
• A splash of water, if needed

Equipment:

1. A pestle and mortar or a small food processor
2. A whisk or an electric mixer (optional for ease)
3. A bowl
4. Measuring spoons
5. A fine sieve or tea strainer (optional, for smoother texture)

Method:

Prepare the Garlic:
Peel the garlic cloves and crush them in a pestle and mortar until you have a fine paste. If you’re using a food processor, you can chop the garlic finely first.

Make the Base:
In a mixing bowl, combine the egg yolk, Dijon mustard, and lemon juice. Whisk these together until they are well blended. If you’re using a food processor, add these ingredients after you’ve processed the garlic.

Add the Garlic:
Add the garlic paste to the egg mixture and mix thoroughly.

Incorporate the Oil:
Start adding the oil very slowly, drop by drop initially, while continuously whisking or blending. This slow addition is crucial to emulsify the mixture properly. As the mixture begins to thicken, you can add the oil in a thin, steady stream. If using a food processor, you can slowly drizzle the oil in through the feed tube while it’s running.

Adjust Consistency:
If the mixture becomes too thick and you find it hard to incorporate all the oil, you can add a splash of water to thin it out slightly. This should be done sparingly to maintain the thickness of the mayonnaise.

Season:
Once all the oil is incorporated and you have a thick, creamy mayonnaise, taste it. Add salt to your preference and a pinch of white pepper if you like. Mix well.

Strain (Optional):
For an ultra-smooth texture, you can pass the mayonnaise through a fine sieve or tea strainer, though this step is optional and more traditional recipes might prefer the rustic texture with visible garlic bits.

Store:
Transfer your garlic mayonnaise to a clean jar or container. It will keep in the refrigerator for about 3-5 days. Note that homemade mayonnaise doesn’t last as long as commercial varieties due to the lack of preservatives.

Serving Suggestions:

1. Use as a dip for crudités or chips.
2. Spread on sandwiches or burgers for an extra zing.
3. As a sauce for grilled or roasted vegetables.
4. Mix into mashed potatoes for garlic mashed potatoes.

Tips:

Temperature: All ingredients should ideally be at room temperature for easier emulsification.
Oil Quality: The type of oil can significantly affect the taste. A blend often provides a good balance between flavour and cost.
Egg Safety: If you’re concerned about raw eggs, you can use pasteurised egg yolks or make a cooked version by gently heating the yolk mixture before adding oil.

Enjoy your homemade garlic mayonnaise, which will surely elevate any dish with its rich, garlicky goodness!