Garlic Mayonnaise
Garlic Mayonnaise
Ingredients
- 15 garlic cloves
- 250 ml neutral flavored oil, such as sunflower, vegetable, or avocado oil
- 1 bay leaf
- few sprigs thyme
- few sprigs rosemary
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- a squeeze lemon juice
- 1 heaped teaspoon white miso paste, or 1 teaspoon salt
- a handful flat parsley
- few chives, chopped
- as needed salt, to taste
- as needed lemon juice, to taste
Instructions
- 1
Gently cook the 15 garlic cloves in the 250ml neutral flavored oil (such as sunflower/vegetable/avocado etc.) with the 1 bay leaf, few sprigs of thyme, and few sprigs of Rosemary for 45 minutes. The ideal temperature is around 80°C.
⏱️ 45 min•🌡️ 80
- 2
Strain off the oil from the garlic and herbs and set the oil aside to cool. Once cooled, remove the herbs as their purpose is complete.
⏱️ 15 min
- 3
Crush the cooked garlic cloves and set them to one side.
⏱️ 5 min
- 4
In a bowl, add the 2 large egg yolks, 1 teaspoon Dijon mustard, a squeeze of lemon juice, and 1 heaped teaspoon white miso paste (or 1 teaspoon salt). Whisk these ingredients together.
⏱️ 3 min
- 5
While continuously whisking, slowly stream in the cooled garlic oil until a mayonnaise forms.
⏱️ 5 min
- 6
Add the crushed garlic, handful of flat parsley, and few chopped chives to the mayonnaise.
⏱️ 2 min
- 7
Season the mayonnaise to taste with salt and additional lemon juice if desired.
⏱️ 1 min
- 8
Eat the mayonnaise and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Garlic Mayonnaise
- 15 garlic cloves
- 250 ml neutral flavored oil, such as sunflower, vegetable, or avocado oil
- 1 bay leaf
- few sprigs thyme
- few sprigs rosemary
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- a squeeze lemon juice
- 1 heaped teaspoon white miso paste, or 1 teaspoon salt
- a handful flat parsley
- few chives, chopped
- as needed salt, to taste
- as needed lemon juice, to taste
Instructions
- 1
Gently cook the 15 garlic cloves in the 250ml neutral flavored oil (such as sunflower/vegetable/avocado etc.) with the 1 bay leaf, few sprigs of thyme, and few sprigs of Rosemary for 45 minutes. The ideal temperature is around 80°C.
⏱️ 45 min•🌡️ 80 - 2
Strain off the oil from the garlic and herbs and set the oil aside to cool. Once cooled, remove the herbs as their purpose is complete.
⏱️ 15 min - 3
Crush the cooked garlic cloves and set them to one side.
⏱️ 5 min - 4
In a bowl, add the 2 large egg yolks, 1 teaspoon Dijon mustard, a squeeze of lemon juice, and 1 heaped teaspoon white miso paste (or 1 teaspoon salt). Whisk these ingredients together.
⏱️ 3 min - 5
While continuously whisking, slowly stream in the cooled garlic oil until a mayonnaise forms.
⏱️ 5 min - 6
Add the crushed garlic, handful of flat parsley, and few chopped chives to the mayonnaise.
⏱️ 2 min - 7
Season the mayonnaise to taste with salt and additional lemon juice if desired.
⏱️ 1 min - 8
Eat the mayonnaise and enjoy!