Knockyoursocksoff Garlic Mayo the Ultimate Condiment

Knock Your-Socks Off Garlic Mayo: The Ultimate Condiment

Ever wonder what makes restaurant chips taste so good? I'll let you in on a little secret: it's often the garlic mayo .

This homemade garlic mayo recipe is about to become your new obsession. It's creamy, dreamy, and packed with flavor.

What's the Big Deal About Garlic Mayo?

Originating perhaps as a riff on traditional aioli, garlic aioli recipe versions are found worldwide. This easy garlic mayonnaise takes only 10 minutes to whip up, plus chilling time if you're patient.

It makes about 1 cup, which is perfect for sharing... or not!

Why You Need This Garlic Mayo In Your Life

Honestly, it's delicious! Plus, garlic has some serious health benefits, like boosting your immune system. Serve this bad boy with chips, burgers, or veggies.

I reckon this garlic mayo for fries will take your dinner to the next level.

Ready to ditch the store-bought stuff? Let's get started!

Ingredients for Garlic Mayo Heaven

You'll need:

• 1 large egg yolk, room temperature (about 15-20 grams)
• 1 tablespoon fresh lemon juice (15 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1/2 teaspoon sea salt (2.5 ml)
• 1/4 teaspoon freshly ground black pepper (1.25 ml)
• 1 cup neutral oil (240 ml)
• 2-3 cloves garlic, minced

Remember, room temperature egg yolks are key for a smooth garlic mayo .

Making the Magic Happen - step-by-step

First, whisk together the egg yolk, lemon juice, mustard, salt, and pepper. Next, slowly drizzle in the oil, whisking like crazy.

I’m talking constant whisking here. Once it thickens, you can add the oil in a steady stream. Finally, stir in the minced garlic.

Taste and adjust the seasoning. Give it a chill in the fridge for 30 minutes if you can wait.

Variations to Keep it Interesting

Feeling adventurous? Try adding a pinch of cayenne pepper for a spicy kick! Finely chopped herbs like parsley also work wonders.

Fancy going plant based? Try using this recipe as a base of a delicious vegan garlic mayo .

Tips & Tricks from Yours Truly

Make sure your egg yolk is at room temperature. Trust me, it makes a difference. If your mayo splits, don't panic! Whisk a fresh yolk with lemon juice and slowly whisk in the broken mayo.

This garlic mayonnaise dip keeps in the fridge for up to 4 days, but let's be real, it won't last that long.

Ingredients & Equipment: Let's Get Started!

Alright, let's talk ingredients. Because honestly, good ingredients make a world of difference. You can’t make amazing homemade garlic mayo with just any old stuff!

Main Ingredients

• 1 large egg yolk, room temperature. That's about 15-20 grams.
• 1 tablespoon fresh lemon juice (or white wine vinegar), which is 15 ml.
• 1 teaspoon Dijon mustard ( 5 ml).
• 1/2 teaspoon sea salt ( 2.5 ml).
• 1/4 teaspoon freshly ground black pepper ( 1.25 ml).
• 1 cup neutral tasting oil (like canola or grapeseed) - 240 ml.
• 2-3 cloves garlic, minced. Adjust to your taste, eh?

For the egg yolk, make sure it’s fresh and at room temperature. That helps with emulsification. The oil needs to be neutral, or you'll get a weird flavored garlic mayo for fries .

Trust me, I've been there!

Seasoning Notes: Flavour Power!

This is where you can really get creative. Start with the basics. Salt and pepper are essential. But don't be shy about adding a pinch of cayenne for a spicy kick! You can also add other flavors too.

A touch of Dijon mustard adds a lovely tang. Lemon juice brightens things up. For a garlic aioli recipe vibe, consider a tiny pinch of saffron.

If you’re feeling adventurous, try different herbs. Parsley or chives can add a fresh, vibrant taste.

Honestly, I’ve even used a dash of hot sauce! Don't have Dijon mustard? A smidge of yellow mustard can work.

Equipment Needed: Keep It Simple

You really don’t need much to whip up this magic.

• Mixing bowl (glass or stainless steel).
• Whisk (or electric hand mixer).
• Measuring spoons and cups.
• Garlic press (makes mincing easier).

A whisk is essential. But an electric hand mixer makes life easier. If you don't have a garlic press, just mince the garlic super fine.

You want it to blend in nicely. If you want to go vegan, use aquafaba, which is a vegan garlic mayo.

So, there you have it! With these ingredients and basic equipment, you're ready to make the best garlic mayo for burgers (or anything else!). Now, let's get cooking!

Knock Your-Socks Off Garlic Mayo: The Ultimate Condiment

Forget the shop bought stuff! This homemade garlic mayo is a game changer. Creamy, tangy, and bursting with garlicky goodness, it's perfect for fries, burgers, or even as a dip.

Honestly, it's got that je ne sais quoi that makes everything better. This easy garlic mayonnaise recipe takes just minutes to make.

It will elevate your everyday eats to something truly special.

Prep Like a Pro: Your Mise en Place

First things first: Get everything ready. This is essential mise en place. You’ll need your egg yolk, lemon juice, mustard, salt, pepper, oil, and garlic.

Room temperature egg yolk is a must. It makes for a smoother emulsion. Minced garlic is best. Use a garlic press if you have one.

step-by-step: Mayo Magic

1. Whisk together the egg yolk, lemon juice, mustard, salt, and pepper. Do this in a mixing bowl. Whisk until well combined. It should lighten in color.
2. Very, very slowly drizzle in the oil while whisking constantly . Start with a few drops at a time. This is key to making it emulsify!
3. Increase the oil flow to a thin, steady stream. Keep whisking vigorously! This should happen once the emulsion has started. Continue until all the oil is incorporated. The mayo should be thick and creamy.
4. Gently fold in the minced or pressed garlic. Distribute it evenly.
5. Taste and adjust the seasoning. More salt, pepper, or lemon juice if needed.

Pro Tips for Perfect Garlic Aioli Recipe

Adding the oil too quickly is the most common mistake. Be patient! Make sure the egg yolk is at room temperature for a smoother emulsion.

If the mayo separates, don't panic. In a separate bowl, whisk a fresh egg yolk with a teaspoon of lemon juice.

Then, very slowly whisk the broken mayo into the fresh yolk mixture.

You can store the homemade garlic mayo in the fridge for up to 3-4 days. Use an airtight container. Now you have some proper Garlic mayo for fries !

Recipe Notes for the Ultimate Garlic Mayo

So you're about to embark on a journey of homemade garlic mayo deliciousness! Awesome. Here are a few extra bits and bobs to make sure your garlic aioli recipe turns out smashing.

Think of these as your culinary safety net.

Serving Suggestions: Let's Get This Show on the Road!

Okay, presentation time! Honestly, even a simple dollop of this easy garlic mayonnaise elevates anything. Think chips, of course! Garlic mayo for fries is a match made in heaven.

But don't stop there.

Got some burgers on the grill? Smother that patty with a generous helping of your freshly made garlic mayo for burgers .

For sides, how about some crispy sweet potato fries or a simple salad with a lemon vinaigrette? To drink: a crisp lager or a refreshing glass of lemonade.

Storage Tips: Keeping it Fresh

Right, so you've made a batch and, shockingly, haven't devoured it all. Pop it in an airtight container and shove it in the fridge.

It'll happily keep for 3-4 days . Honestly, I doubt it will last that long. Freezing? Not recommended, it messes with the texture.

Reheating isn't really a thing with garlic mayonnaise dip . Just let it come to room temperature for a few minutes before serving, and give it a good stir.

Variations: Mix It Up!

Fancy a bit of a twist? Why not try a vegan garlic mayo using aquafaba (the water from a can of chickpeas).

It's surprisingly good! You'll get that same creamy texture but without the egg.

For a seasonal swap, try adding some roasted red peppers in the summer. Seriously, this is the best garlic mayo base to experiment.

Nutrition Basics: Goodness in a Jar

Okay, let's be real, this isn't exactly a health food. But hey, everything in moderation, right? Each serving has about 250 calories.

But that flavor punch? Totally worth it. Plus, garlic has all sorts of health benefits. It's practically medicinal!

Honestly, making homemade condiment recipes like this is so rewarding. You know exactly what's going in it, and you can adjust it to your exact taste.

There is a quick garlic mayo recipe for when you're in a pinch for time. So go forth, whisk away, and enjoy your knockout garlic mayo!

Frequently Asked Questions

Help! My garlic mayo split! What did I do wrong and how can I fix it?

Oh dear, a split mayo is a classic kitchen hiccup! It usually happens when the oil is added too quickly, overwhelming the emulsifying power of the egg yolk. To rescue it, stop adding oil.

In a separate bowl, whisk a fresh egg yolk with a teaspoon of lemon juice, then very slowly whisk the broken mayo into the fresh yolk mixture until it comes back together. Think of it as a culinary phoenix rising from the ashes!

How long does homemade garlic mayo last in the fridge? I want to make a big batch!

Homemade garlic mayo is delicious, but it doesn't have the preservatives of the shop bought stuff. For the best quality and safety, store it in an airtight container in the refrigerator for up to 3-4 days.

Any longer than that, and you're pushing your luck best to err on the side of caution, especially with raw egg yolks involved.

Can I make this garlic mayo vegan? I'm trying to cut down on animal products.

Absolutely! You can easily make a vegan version by swapping the egg yolk for aquafaba (the liquid from a can of chickpeas). Follow a standard vegan mayo recipe, using the aquafaba as the base for emulsification, and then add your minced garlic.

It's a great way to enjoy the garlicky goodness without any animal products.

I'm not a huge fan of raw garlic. Can I roast it before adding it to the garlic mayo?

Great shout! Roasting the garlic mellows its flavor and adds a lovely sweetness, which works wonderfully in garlic mayo. Roast the garlic cloves until soft and golden, then let them cool slightly before mashing them into a paste and incorporating them into the mayo.

It will give it a more subtle, sweeter garlicky flavour that doesn't overpower.

What kind of oil is best for making garlic mayo? Should I use olive oil?

While you can use olive oil, it's often recommended to use a neutral tasting oil like canola, grapeseed, or sunflower oil. Olive oil has a strong flavor that can sometimes overpower the other ingredients, especially the garlic.

For a true "Knock Your-Socks Off Garlic Mayo", you want the garlic to shine, so a neutral oil allows that to happen.

Besides fries, what can I use this garlic mayo on? I'm looking for inspiration!

Oh, the possibilities are endless! Think burgers, sandwiches, wraps, or even as a dip for crudités. Try it on grilled chicken or fish, or as a fancy twist on coleslaw. You can even dollop it on roasted vegetables for an extra layer of flavour.

It's a truly versatile condiment that will elevate just about anything!