Homemade Garlic Mayonnaise
Making your own garlic mayo at home couldn't be easier with this stick blender method. This tastes so much fresher than the shop bought stuff and is well worth taking the 3 minutes to makes. It's also an excellent recipe to make with kids (providing the are supervised with the blender of course).
Makes: Lots! Just over 250ml
Prep: 3 Mins
Cooking Time: N/A
Ready in: 3 Mins
- 1 Large Egg (with lion stamp)
- Juice of half a lemon
- 1tsp Dijon Mustard
- 2 Cloves Garlic, crushed or finely minced
- 250ml Sunflower Oil (or other neutral oil, such as vegetable)
- Crack the egg into your contain of choice (I use a small kilner jar). Add on top your mustard, garlic and lemon juice and then finally the oil.
- Place your stick blender over the top of the egg yolk, and press firmly to the base of your container.
- Start to blend the mixture until it starts to look like mayonnaise at the bottom, and then slowly lift the stick blender until the entire mix is combined and thick. If necessary, whizz from bottom to top again.
- Store in the firdge for 2-3 days.
Method
- Crack the egg into your contain of choice (I use a small kilner jar). Add on top your mustard, garlic and lemon juice and then finally the oil.
- Place your stick blender over the top of the egg yolk, and press firmly to the base of your container.
- Start to blend the mixture until it starts to look like mayonnaise at the bottom, and then slowly lift the stick blender until the entire mix is combined and thick. If necessary, whizz from bottom to top again.
- Store in the firdge for 2-3 days.
Ingredients
- 1 Large Egg (with lion stamp)
- Juice of half a lemon
- 1tsp Dijon Mustard
- 2 Cloves Garlic, crushed or finely minced
- 250ml Sunflower Oil (or other neutral oil, such as vegetable)
Additional Information
Children of any age can eat raw egg providing it has the red lion stamp in the UK- this means the egg is from a hen vaccinated against salmonella. Do not make this recipe for young children or vulnerable adults if the egg does not have this stamp.
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