Ingredients:

  • 1 large egg yolk (US Grade A Large), room temperature (15-20 grams)
  • 1 tablespoon fresh lemon juice (or white wine vinegar) (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 (e.g., canola, grapeseed, sunflower oil) (240 ml)
  • 2-3 cloves garlic, minced or pressed

Instructions:

  1. In a mixing bowl, whisk together the egg yolk, lemon juice (or vinegar), Dijon mustard, salt, and pepper until well combined and slightly lightened in color.
  2. Very, very slowly begin drizzling in the oil, whisking constantly and vigorously. Start with a few drops at a time until the mixture starts to emulsify and thicken.
  3. Once the emulsion has started, you can gradually increase the speed of the oil addition to a thin, steady stream, continuing to whisk vigorously. Keep whisking until all the oil is incorporated and the mayo is thick and creamy.
  4. Gently fold in the minced or pressed garlic until evenly distributed.
  5. Taste the garlic mayo and adjust the seasoning if needed. Add more salt, pepper, or a squeeze of lemon juice to taste.
  6. For best results, cover the garlic mayo and refrigerate for at least 30 minutes to allow the flavors to meld and develop.