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Recipe Summary
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
2 teaspoons Dijon mustard
1 large egg
1 tablespoon freshly squeezed lemon juice (1/2 lemon)
1 teaspoon salt
1 cup canola oil
1 large clove garlic, minced to a paste
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Gallery
Recipe Summary
Yield: Makes 1 cup
Gallery
Recipe Summary
Yield: Makes 1 cup
Recipe Summary
Yield: Makes 1 cup
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 2 teaspoons Dijon mustard
- 1 large egg
- 1 tablespoon freshly squeezed lemon juice (1/2 lemon)
- 1 teaspoon salt
- 1 cup canola oil
- 1 large clove garlic, minced to a paste
Directions
In the bowl of a food processor, combine the mustard, egg, lemon juice, and salt; process 5 seconds. While processor is running, pour oil through feed tube in a slow, thin, steady stream; process until ingredients have been amalgamated. Transfer mayonnaise to a medium bowl; stir in garlic. Store in an airtight container, refrigerated, up to 2 days.
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook’s Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Garlic Mayonnaise
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Garlic Mayonnaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
