Not-for-wimps garlic mayonnaise: Difference between revisions

Revision as of 14:49, 16 February 2017

Not-for-wimps garlic mayonnaise

Servings:	500 ml of very strong garlic mayonnaise
Calories per serving:	4
Ready in:	20 minutes
Prep. time:	20 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBailbilla
First published:	20th October 2012

This is a pretty potent garlic mayonnaise using a lot of garlic and a combination of rapeseed oil and olive oil. The rapeseed oil gives the mayonnaise a darker colour.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 bulbs of garlic, peeled and mashed
• 2 large or 3 small raw egg yolks
• 3 teaspoons Maille au poivre vert or Dijon mustard mixed with a few finely ground green peppercorns
• 250 ml extra virgin olive oil
• 250 ml extra virgin rapeseed oil
• 1 tablespoon white wine vinegar
• Salt to taste

Method

1. Make sure that all ingredients are at room temperature.
2. Throughly mix the garlic, egg yolks and mustard with a teaspoon of oil.
3. Begin to add the oils, drop by drop to the mixture, constantly mixing, until it starts to thicken.
4. At this stage you can gradually increase the flow of oil and keep mixing until all of the oil has been used.
5. Mix in the vinegar and salt.

Variations

Maille au poivre vert (a green peppercorn mustard) is becoming increasingly difficult to find in the UK, so either make your own as described in the ingredients list or use plain Dijon mustard instead.

Chef's notes

This can be made by hand using a pestle and mortar or simply in a bowl, using a fork to mix. The quickest way is to use a food processor or you can make it with a stick blender or hand whisk.

I use rapeseed oil because although it is slightly lower in monounsaturated fats than olive oil, it has 3 times the amount of polyunsaturated fats and half the amount of saturated fats. However, use extra virgin olive oil rather than ordinary to give the mayonnaise an olive oil taste.

Finally, please do not skimp on the garlic or reduce its properties by blanching it!

--JuliaBalbilla 08:31, 31 January 2009 (UTC)

See also

• A huge variety of different mayonnaise recipes

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