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Garlic Mayonnaise

Yield: 1-3/4 cups
Start to Finish 15 mins
Garlic Mayonnaise
  • 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

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 KitchenBlender 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)
  • cal. (kcal) 104,
  • Fat, total (g) 12,
  • sat. fat (g) 2,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 4,
  • vit. 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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