Garlic Mayonnaise

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1 users rated this recipe an average rating of 1.0
Yields:
1-3/4 cups
Start to Finish:
15 mins
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Garlic Mayonnaise

Ingredients
2
tablespoons refrigerated or frozen egg product, thawed
1
tablespoon cider or white wine vinegar
1
tablespoon fresh lemon juice
1
teaspoon kosher salt or 3/4 tsp. salt
1
teaspoon ground mustard
1 1/2
cups peanut oil
1
teaspoon garlic (about 2 cloves)
1
tablespoon boiling water

Directions

  1. 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.
  2. 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

Blender Method:

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
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