Garlic mayonnaise
Makes 300ml
Easy
Prep:
No cook
Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste
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- 2 egg yolkspreferably free range
- 175ml rapeseedsunflower oil or half sunflower, half olive oil
- 1-3 garlic clovescrushed (depending on how strong you want it)
- ¼ tsp Dijon mustard(optional)
- ½ tsp white wine vinegar(optional)
Nutrition: Per tbsp
- kcal122
- fat13g
- saturates1g
- carbs0.1g
- sugars0glow
- fibre0g
- protein0.5g
- salt0.09g
Method
step 1
Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.
