Garlic Mayonnaise [3 recipes]
Garlic Mayonnaise [3 recipes]
GARLIC MAYONNAISE 1
3 cloves garlic, crushed
1 egg yolk
Pinch salt
1/2 c. + 2 tbsp. olive or salad oil
1/2 tsp. lemon juice
1 tbsp. boiling water
Mash garlic with back of wooden spoon in small bowl. Beat in egg yolk and salt
using electric mixer at medium speed. Beat in oil drop by drop, gradually
increasing to steady trickle as mixture thickens. Beat in lemon juice and water.
Refrigerate, covered until ready to use. (This dressing can be served as a dip
with raw vegetables.) Makes about 1 cup.
Food Processor or Blender Method: Combine garlic, egg yolk and salt in food
processor or blender; process 30 seconds. With motor running, add oil drop by
drop, gradually increasing to steady trickle as mixture thickens. Blend in lemon
juice and water.
GARLIC MAYONNAISE 2
1 egg or 3 egg yolks
1 tbsp. white wine vinegar or fresh lemon juice
1 tsp. Dijon mustard
4-6 cloves garlic
1 c. salad oil or olive oil
Liquid hot pepper seasoning [legal]
In a blender or food processor, whirl eggs, vinegar, mustard and garlic until
blended. On high speed, add oil – just a few drops at a time at first, then
increasing to a slow, steady stream. Add liquid hot pepper seasoning to taste.
Use, or cover and chill as long as 2 weeks. Keep cold until ready to serve.
Makes 1 1/2 cups. To make more, prepare 1 batch at a time.
GARLIC MAYONNAISE 3
4 cloves garlic
Salt and pepper to taste
2 egg yolks
1/2 tsp. dry mustard
Crush garlic with a little salt to a smooth paste. Blend in egg yolks and dry
mustard until mixture is smooth. Proceed to whisk or process the mixture with
olive oil (drop by drop at first, then a fine trickle). The mayonnaise will
thicken gradually until it reaches the proper thickness. Add lemon juice and
more salt and pepper, if needed. Serves 4.
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