Olive Oil & Garlic Mayo


Let me start by saying, this recipe – that yes, does include garlic – is the friendly kind. You can oven roast the garlic so it mellows, sweetens almost. If you’re going to use it raw, mince it finely, or better still, mash it into a paste.

Whatever you use, I beg of you…. DO NOT USE TOO MUCH. Why, you may ask??? If you haven’t already experienced it, consuming too much will have it oozing from your pores the next day. Nobody will want to be around you! Think of it as a community service… to your family, your co-workers and yes… even your neighbour on the subway!

I recently made some to serve with White Wine Steamed Mussels and Frites. YUMMY! Except, as can happen in the kitchen – things didn’t go as planned. The frites did not get made. The mayo however, was a big hit for dipping, with the mussels and crusty French bread.

This also meant leftovers. So… I used it everywhere! Everywhere you could use regular mayo – but with the taste quotient oomphed a few notches. Things like… for a spread on a Veggie Burger. I put a spoonful on top of an Onion and Thyme Frittata, for an extra boost. Used it in place of mayo on a PLT… Pancetta, Lettuce and Tomato Sandwich. Used it as a dipping sauce for Mini Turkey Meatballs…. I think you get the idea.

I’ve made the mayo with roasted garlic and with raw garlic. Interestingly enough, I preferred it with the raw. For my taste, the sweetness of the roasted garlic, while it certainly has it’s place, was not strong enough in this case. Maybe I didn’t use enough….. But the next time I made it, I used raw garlic, which I smashed on my cutting board. Yummy.

Most recipes say to keep it only three days… I’ve actually had it last five – in an airtight *glass container, in the fridge. (*Plastic will absorb some of the flavours).

In case you’re wondering…. “why, why, why… would I make my own mayo…?” The same reason you make anything yourself – for the taste.

Did you read my last post…? Leftover roast chicken + homemade mayo = AWE-SOME!!
 

Olive Oil & Garlic Mayo

This recipe adapted slightly from one by Christine Cushing and will make about 1/2 cup. Once you get the hang of making this, you’ll make it often, and depending on how many in your household, make double the batch. You can vary the recipe by adding other flavour agents: pesto, roasted red pepper puree or your fave spices/herbs to switch it up. It’s delicious and easy to make, even by hand, if you don’t have a small food processor. Is also delicious as a dip and may even change how some of you think about eating raw veg~

Ingredients:
1 clove garlic, minced
1/2 tsp salt
few grinds of black pepper
1 tsp Dijon mustard
1 egg yolk, at room temperature
2 – 3 tsp either lemon juice or white wine vinegar (OR combo of!)
1/2 cup extra virgin olive oil, approx.(or use part other flavourless oil like canola)

Preparation:
If using a small food processor, add the first 6 ingredients and combine. With the motor running, slowly drizzle in the olive oil, initially drop by drop.
As it starts to come together, add the oil in a slow, steady stream – watching for the consistency you want. Taste for seasoning – it may need more salt, pepper or lemon juice.

If mixing by hand, place a medium sized bowl on a damp towel and whisk the first 6 ingredients together. While whisking, slowly drizzle in the olive oil, initially drop by drop. As it starts to come together, add the oil in a slow, steady stream – watching for the consistency you want. Taste for seasoning – it may need more salt, pepper or lemon juice.

If you’re adding other flavour agents – fold/whisk them in at the end.

Transfer to a glass bowl, cover and store in the fridge. After you make it once, change it up to make it your own; you’ll never buy mass produced mayo again!

 

My fave mixing bowl has a rubber base… I still put it on a damp cloth – to stabilize it while whisking.

Initially add the oil drop by drop. You can add it faster as the mayo comes together.

You’ll see it thicken as more oil is whisked in. Magic!!

How gorgeous is that!! Just wait ’til you taste it~

Perfect. And don’t mind the specks of black pepper… unless of course you like the taste of white pepper – and have it in your kitchen to use!!

Confession…?? Mayo soooooooo good, I put it on a sandwich and wolfed down most of it – before I could get it put away!!