Garlic mayonnaise

Garlic mayonnaise – an aioli originally from France which is very easy to make (literally within a few minutes) and absolutely delicious!

This is a very versatile sauce that can be used as a dressing for salads, can add a great flavour to your roasted potatoes, and is a wonderful sauce for fried salmon. In its simplest form, use it as a dip with your favourite dippers (mine is spicy potato wedges!). My personal favourite (a guilty pleasure) is garlic mayonnaise with pizza – you have to try it!

Ingredients:

3 Egg Yolks

3 Garlic Cloves

1tbsp English Mustard

300ml Vegetable Oil

1tbsp White Wine Vinegar or 2tbsp Lemon Juice

Salt & Pepper to taste

For a more intense flavour, replace the vegetable oil with groundnut oil or grapeseed oil.

All ingredients should be at room temperature before starting this recipe.

 

Method:

Using hand blender (with the speed setting on low), whisk the egg yolks with the cloves of garlic (squeezed through a garlic press) and the mustard until smooth and creamy.

Continuing to whisk, slowly pour in the vegetable oil in a very thin stream. This is very important: adding the oil too quickly can cause the mayonnaise to split/curdle.

As the mayonnaise starts to thicken, you can increase the flow of oil (and the speed of the blender). When all of the oil has been added, whisk in the vinegar (or lemon juice). This will thin your mayonnaise a little and adds a bit of acidity to the taste.

Season the mayonnaise with salt and pepper to your taste. At this stage, if the mayonnaise is still too thick, stir in a tablespoon of warm water, repeating until you have reached the right consistency.

Cover with cling film and keep in the fridge for no more than a week.

If your sauce did curdle, it should be possible to bring it back by adding another egg yolk mixed with a little mustard and continue whisking with rest of the oil.

 Bon appétit