Garlic Mayonnaise

I know, and I’m so sorry…it’s been a while since I posted anything. The last time I posted on my social media accounts, it was the garlic confit to use in a delicious garlic mayonnaise recipe I promised to share with you. You know that summer just keeps people busy, and I’m no exception.  

f’m one of those crazy people who are getting excited for summer to be over, and fall to start. It actually has started; and the trees are turning beautiful colors of red, orange and gold already. August wasn’t even over yet, and they had started turning! I do love the fall colors, but I do know what comes after that…and I am sorry that the trees will have to be without leaves for a few months, you know? But for now, we will just enjoy what fall has to bring us.

And as promised, a little late, here is the garlic mayonnaise that I promised to share with you.

I’ll tell you, if you’ve never tried homemade mayonnaise, now is the time to try. It has such a creamy texture; it is so much more flavorful than that of store bought; and it isn’t as difficult and time consuming that you might think. lasts for about two weeks in your refrigerator!

Now, before I get all confident and arrogant sounding…you should know that I’ve had my fair share of failed separated gloppy mayonnaise messes, and I’ve humbly learned that there are a couple of things to keep in mind when making homemade mayonnaise, which I want to share with you…

First, I read somewhere that cold oil makes the emulsion much easier, and I find that to be true. I’ve tried both a blender, and a food processor. Personally, I don’t have much luck with my blender, which could be that I just need a new blender, but a food processor works much better for me. While the egg yolk mixture is beating, you want to add the oil in a slow, SLOW drizzle. Finally, there is a chance that you won’t need the full amount of oil. Once the mayonnaise has reached the thickness that you prefer, stop adding the oil. Let the mayonnaise tell you when it’s done. It will start out yellow as the egg yolks, and the more you add the oil, it will just get lighter and lighter as it thickens up.

I’m guessing that you still have quite a few tomatoes lurking around from this summer’s harvest, and if you’re a tomato sandwich eater like me, you’ve had your fair share of them. Possibly even a little tired of them? Well, I think this garlicky mayonnaise will have you looking at your tomatoes as if the season has just started! 

Life is good. It’s a “Summer is almost over, and the best is yet to come..” kind of good.

Garlic Mayonnaise
Prep time
Total time
Serves: 1 cup
  • 2 egg yolks (I do use pasteurized)
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp (or as much as you like) ground black pepper
  • 4 cloves garlic confit (Recipe below)
  • 1½ cups chilled vegetable oil
Garlic Confit
  • 3 heads garlic
  • Olive oil (enough to cover cloves of garlic in pan)
  • 2 sprigs thyme
  • 1 dried chili pepper
  • ½ tbsp whole peppercorns
  • ½ tsp salt
  1. Pulse the eggs, lemon juice, Dijon mustard, salt, pepper, and garlic in your food processor until combined.
  2. With the processor running, begin to slowly drizzle the oil into the egg mixture until it thickens. When the mayonnaise reaches your desired consistency, stop adding the oil.
Garlic Confit
  1. Peel the cloves from three heads of garlic. Place in a small pan, and add enough olive oil to the pan to completely cover the garlic. Add a sprig or two of thyme, one dried chili pepper, whole peppercorns, and salt. Bring to a low boil, and reduce heat so that the oil is lightly bubbling. You don't want a full rolling boil. Let the garlic simmer for about 45 minutes, or until it's fork tender. Place in a covered container, and keep refrigerated for up to one week. **Keep Refrigerated!**
A quick note about the garlic confit: Because garlic isn't acidic, it can produce a toxin that causes botulism, so you want to make sure that you store the confit in a clean jar with a tight fitting lid. Cool the confit as soon as it's finished cooking, and refrigerate it immediately. I know it sounds scary, but don't let this keep you from trying confit. If you really feel worried about this, confit can be kept in the freezer for a couple of months, and it will be just fine.



What do you think? I'd love to hear from you!!

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