Fresh Garlic Mayonnaise
Comments: Fresh garlic mayonnaise is excellent served along with fish, used to give more flavors to soups, served as a dip along with raw mixed vegetables pieces, or used to glaze fish.
Will keep for up to 3 days refrigerated.
For a plain mayonnaise, omit garlic cloves, to taste use vegetable or olive oil, and add 2 tablespoons [30 mL] freshly squeezed lemon juice instead of 1 teaspoon [5 mL].
Servings: Approximately 1 1/2 cups [375 mL]
IngredientsPreparation
  • 4 large cloves garlic
  • 2 egg yolks
  • 1 teaspoon [5 mL] freshly squeezed lemon juice
  • 1/4 teaspoon [1 mL] dry mustard
  • 1/4 teaspoon [1 mL] finely ground white pepper
  • 1/2 teaspoon [2.5 mL] salt
  • 1 to 1 1/2 cups [250 to 375 mL] olive oil
  • Food processor motor running using metal blade, add through feeding tube and puree garlic cloves.
  • Add egg yolks, freshly squeezed lemon juice, dry mustard, finely ground white pepper and salt.
  • Motor still running, slowly pour in olive oil proceeding until thick and smooth, until oil is completely absorbed.
  • Taste and check for seasonings.
  • Refrigerate mayonnaise into an airtight container until ready to serve, really cold.