Homemade Garlic Mayonnaise 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:

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

Steps:

• In a food processor fitted with the metal blade, a blender, or the jar of mayonnaise maker, combine the yolks, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend.
• With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil has been incorporated.

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 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:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
• Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
• Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
• Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.

Steps:

• Place garlic and oil in small baking dish; stir well.
• Bake at 300F for 30 minutes or until garlic is soft and golden.
• Cool to room temperature.
• Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth.
• Add mayonnaise and remaining ingredients, process until smooth.

Steps:

• To roast the garlic, preheat the oven to 450 degrees. Remove the skin from the garlic, place the cloves in a baking dish and cover with foil. Bake the garlic for about 20 minutes, until the cloves are tender when pierced with the tip of a knife. Mash the cloves and set aside.
• Make a mayonnaise by whisking the egg yolks well in a mixing bowl. Add half the olive oil, drop by drop, whisking constantly. Add the remaining olive oil in a slow, steady stream, whisking constantly.
• Add one teaspoon of the lemon juice and the mashed garlic cloves to the mayonnaise and whisk to combine. Add kosher salt and cayenne pepper to taste. Add remaining lemon juice according to taste.

Steps:

• Place the egg, lime juice, salt and garlic into the bowl of a food processor. Pulse to mix.
• With machine running, slowly pour in oil in a thin, steady stream.
• If this mayonnaise is too thick, you can thin it out with a little more lime juice.

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:

• Coarsely chop garlic, and gather into a pile. Sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms; place in a small bowl. Add boiling water and let stand 1 minute. If mixture is still chunky, strain through a fine mesh sieve and discard any chunks; set aside.
• Whisk together vinegar, lemon juice, 1 teaspoon sea salt, and dry mustard in a nonreactive bowl until salt and mustard are dissolved. Add egg yolks and beat until smooth. Add oil, drop by drop, and then in a slow, steady stream, whisking constantly until emulsified. Stir in garlic paste. If mayonnaise seems too thick, add a little more hot water until desired consistency is reached.