Garlic Mayo Recipes

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard, garlic, and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

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.

Steps:

• Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
• (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)

Steps:

• Combine 1 cup mayonnaise, 1/2 teaspoon each chili powder and ground cumin, 1 minced garlic clove and salt and pepper to taste in a medium bowl; mix until smooth.

Steps:

• In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.

Steps:

• Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).

Steps:

• Mix mayonnaise, garlic, green onion and fresh ground pepper together.
• Let rest for a few minutes.
• Refrigerate whatever you don't use right away.

Steps:

• Place egg, coconut oil, olive oil, garlic, lemon juice, vinegar, mustard, and salt into a wide mouth jar. Using an immersion blender, blend until ingredients begin to emulsify, 30 to 45 seconds.

Steps:

• Start by separating the yolks from the whites and placing the yolks in a large bowl. Be sure not to get any white in with the yolks.
• Add the white wine vinegar, the dijon mustard, seasoning and the minced garlic. To mince the garlic use a garlic press or by using a grater. After adding the garlic whisk the mixture until it has become smooth.
• At this point you may consider getting somebody pour the oil into the bowl whilst you are whisking as you do not want your emulsion to split. Start trickling the oil into the egg yolks very slowly and constantly whisking. Don't stop whisking whilst you are pouring the oil into the bowl.
• After you have poured all of the oil into the mixture you should be left with your homemade mayonnaise. You may need to add more salt or pepper depending on what flavour you are looking for. Your mixture should be smooth and look rather similar to normal mayonnaise.
• Finally add in 1 tbsp of water to the mixture and transfer the mayonnaise to an empty jam jar which has been thoroughly washed and dried. The mayonnaise should keep for up to 4 days in your refrigerator.

Steps:

• Blend first three ingredients in food processor until basil is finely chopped.
• Add mayonnaise.
• Enjoy on your favorite sandwich!