- Yields: 1-3/4 cups
- Start to Finish: 15 mins
- In medium glass bowl combine egg product, vinegar, lemon juice, salt, and mustard; whisk until smooth. Whisk in 1 tablespoon of the oil a few drops at a time. Gradually add remaining oil in a thin steady stream, whisking constantly until mixture is thickened, about 7 minutes.
- On cutting board finely chop garlic. Sprinkle with a teaspoon of salt and rub with the side of a knife to form a paste. Transfer paste to small glass bowl. Add boiling water; let stand 2 minutes. Stir into mayonnaise. Refrigerate, covered, up to 3 days. Makes about 1-3/4 cups.
From the Test Kitchen
In blender combine egg product, vinegar, lemon juice, salt, and mustard. Cover and blend 5 seconds. With blender on low, add 1 cup peanut oil in a thin steady stream through opening in lid, stopping blender to scrape down sides with rubber spatula. Gradually blend in enough hot water to thin to a sauce-like consistency. Prepare garlic as above; stir into mayonnaise.
Nutrition Facts (Garlic Mayonnaise)
- Per serving:
- 104 kcal cal.,
- 12 g fat
- (2 g sat. fat,
- 4 g polyunsaturated fat,
- 5 g monounsatured fat),
- 75 mg sodium
- Percent Daily Values are based on a 2,000 calorie diet