Garlic Mayonnaise Sauce
Quick and easy! Homemade mayonnaise made with good oil is good for you. Everything in this homemade garlic mayonnaise is natural and wholesome - ingredients you always have in the kitchen. Made this way, the mayonnaise comes out light and airy, with a little kick from the garlic and black pepper.
Cooking method
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Step 1:
How do you make garlic mayonnaise? Prepare all the ingredients. The eggs go in raw, so use the freshest ones you can, from a source you trust. Use a completely neutral oil - any aroma, even one you love, can throw off the flavor of the mayonnaise. Adjust the garlic to taste. To get the juice easily, choose a nice juicy lemon.
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Step 2:
Peel and wash the garlic, then put it through a press or mince it very finely with a knife. Even if you trust your blender, it's best to do this ahead of time and not drop big chunks into the sauce - with so much oil in it, the blender won't be able to break the garlic down.
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Step 3:
Pour the vegetable oil, eggs, and lemon juice into a blender cup or a deep container that's easy to blend in.
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Step 4:
Holding the immersion blender at the bottom of the cup, blend until almost the whole mixture turns white.
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Step 5:
Add a little salt and pepper and the minced garlic. Keep blending until you have a fluffy, uniform white sauce.
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Step 6:
Transfer the finished sauce to a glass or ceramic container with a lid. Use it right away, or keep it in the fridge for no more than a week.
- This amount of ingredients makes about 300 ml (1 1/4 cups) of sauce.
- This mayonnaise is great for dressing vegetable salads or as a sauce for fish, poultry, and meat. I especially love rye-bread croutons with it.
- Instead of whole eggs, you can use just the yolks. The sauce comes out a bit thicker, with a richer taste and a creamier color.
- Always wash the eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
- How can you tell if an egg is fresh? Crack it into a separate container. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk shouldn't spread - it should be shiny, domed, and uniform.
- Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Chicken egg - 80 kcal/100g
