Garlic mayonnaise

11 Apr

The best mayonnaise is the one that you make yourself, you know what is in it and you can alter the taste to match your pallet. It’s less difficult than most of you think and once you taste your fresh made creamy garlic mayo, you never want to taste anything else on your food then your own garlic mayo, hmmmm

How to make it?

1 egg yolk,  250 ml (extra virgin) olive oil, tea spoon of salt, 1 clove of garlic, juice of 1/2 of a lemon

press the clove of garlic through a garlic press in a bowl, put the yolk, salt and lemon juice. Take your mixer and start mixing, when everything is well mixed, pour the oil drip by drip. This must be done VERY slow in the start so the mayo won’t flock. slow by slow you put more drips of oil and mix it well before you put more. Later on you can pour more oil when you see that the whole mix is taking the color of mayo. All in all, the whole procedure will take about 15 – 20 mins.


2 Responses to “Garlic mayonnaise”

  1. Rose April 11, 2011 at 12:22 #

    what about a recipe for aioli? 😉 just looking at the Tuna Melt Sandwich makes me hungry again!

    • etwas leckeres April 11, 2011 at 14:45 #

      Aioli? It’s not that much different from making mayo, if you look at the traditional Aioli. It is actually made from garlic, oil and salt only, no need for the egg yolk. But if you follow my mayo recipe, you will be very close to the original Aioli.
      There are a few new recipes that are using creme fraiche or yogurt to make the Aioli, but i can not buy creme fraiche or natural yogurt easily over here. But promised, once I got some, I will make one of the newer recipes, which I never did before, so it will be a first timer for me as well. But the combination of my mayo with some creme fraiche, fresh herbs, mustard and fresh lemon juice sounds so good, you got me hungry by now as well 🙂

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