Best 3 Homemade Garlic Mayonnaise Recipes

Garlic mayonnaise is a versatile condiment that can be used to add flavor to a variety of dishes, from sandwiches and burgers to salads and roasted vegetables. It is also a popular dipping sauce for fries, onion rings, and chicken tenders. This homemade garlic mayonnaise recipe is easy to make and only requires a few simple ingredients. You can also find recipes for variations on garlic mayonnaise, such as spicy garlic mayonnaise, lemon garlic mayonnaise, and roasted garlic mayonnaise.

Let's cook with our recipes!

HOMEMADE GARLIC MAYONNAISE

Homemade Garlic Mayonnaise image

This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.

Provided by Rudy Torrijos III

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 egg, room temperature
1 clove garlic, peeled
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup olive oil

Steps:

Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g

HOMEMADE GARLIC BASIL MAYONNAISE

Homemade Garlic Basil Mayonnaise image

I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup fresh basil leaves
2 egg yolks
3 cloves garlic, finely minced
2 tablespoons fresh lemon juice
¾ teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 ½ cups vegetable oil

Steps:

Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.4 g, Cholesterol 17.1 mg, Fat 14 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.3 g, Sodium 78.7 mg

GARLIC POTATO SALAD WITH HOMEMADE MAYONNAISE

Garlic Potato Salad with Homemade Mayonnaise image

Provided by Food Network

Categories side-dish

Number Of Ingredients 13

Ingredients

2 eggs
Pinch of salt
1/4 tsp dry mustard
dash of paprika
4 Tbsp. lemon juice
1 1/2 cups olive oil
1/2 head roasted garlic
3 lbs. russet potatoes
6 hard-boiled eggs
1/2 medium red onion, minced
Salt and pepper to taste
1/4 cup dried dill
1/4 cup regular mustard

Steps:

To make the garlic mayonnaise, place all ingredients except oil in blender. Blend on high until all ingredients are well blended. Add the oil in a slow steady stream. If the mayo is too thick add a few drops of lemon juice. (The extra mayo can be kept in the refrigerator for up to a week. It's great on sandwiches and in chicken salad.)
For the salad, cook the potatoes in a pressure cooker for 10-15 minutes, depending on the size of potatoes. Boil eggs for 10 minutes. After both have cooled, peel, dice and add to bowl. Add the onions and then salt and pepper to taste. Add dill, mustard and mayo to the consistency that you like--some people like their potato salad dry, some like it very moist. Refrigerate overnight for best flavor.

Tips:

For the best flavor, use fresh garlic cloves. If you only have garlic powder on hand, use 1/2 teaspoon.
If you want a smooth and creamy mayonnaise, make sure to use full-fat mayonnaise. Low-fat or fat-free mayonnaise will result in a thinner, less flavorful mayonnaise.
To make your mayonnaise extra garlicky, add a roasted garlic clove to the food processor along with the other ingredients.
If you don't have a food processor, you can make mayonnaise by hand. Simply whisk the egg yolks and lemon juice together until they are thick and creamy. Then, slowly whisk in the olive oil until the mayonnaise is thick and emulsified.
Mayonnaise can be stored in the refrigerator for up to 2 weeks. However, it is best to use it within a week for the best flavor.

Conclusion:

Homemade garlic mayonnaise is a delicious and versatile condiment that can be used on a variety of dishes, from sandwiches to salads to grilled meats. It is easy to make and can be tailored to your own taste preferences. So next time you need a flavorful mayonnaise, give this homemade recipe a try.