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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
- Variation 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)
- Calories 104,
- Fat, total (gm) 12,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 4,
- Vitamin C (mg) 1,
- Riboflavin (mg) 0,
- Sodium (mg) 75,
- Potassium (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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