In this recipe, we’ve used whole-grain mustard in our garlic mayonnaise sauce. Honestly, it was the only type of mustard we had in the fridge, and we were too lazy to go out and buy another one. And that’s how this sauce came to be. Usually, we use classic mustard when making mayonnaise. We served this sauce with roasted potatoes. This sauce is essentially a combination of mayonnaise and garlic sauce. It also goes great with hamburgers. However, we recommend eating it in moderation, as it’s so delicious that it’s hard to stop! Let’s delve into the details of this culinary delight!
Garlic mayonnaise sauce
Garlic Mayonnaise Sauce or Aioli, is a creamy condiment made by combining mayonnaise with garlic. This flavorful sauce is a popular addition to many dishes, adding a touch of garlicky zest. It can be used as a dip for vegetables, spread on sandwiches or burgers, or served alongside grilled meats and seafood. Due to its mayonnaise base, it's best to store leftover sauce in the refrigerator and consume it within a short period of time.
Easy
Equipment
1 bowl
1 wooden spoon
Ingredients
For the garlic sauce
- 10 garlic cloves
- 4 tsp sunflower oil
- 1/2 tsp salt
Instructions
- This recipe is essentially the same as the original mayonnaise recipe, but with half the quantities. Hard-boil an egg and then mash the yolk thoroughly with a fork in a tall bowl. Add salt and a pinch of sugar to finish. Add a teaspoon of mustard and mix well. Once the ingredients are well combined, add lemon juice (to taste) and oil, a little at a time, stirring continuously. Towards the end, add a raw egg yolk and continue adding oil until you are satisfied with the consistency and quantity of the mayonnaise. If your mayonnaise curdles, simply add another egg yolk, it's that simple.
- Peel the garlic cloves, rinse them under running water to remove any dirt or debris, and pat them dry with a clean paper towel. Using a zester or a fine grater, grate the garlic cloves into a small bowl. Alternatively, you can use a mortar and pestle to crush the garlic cloves into a fine paste.Gradually add olive oil to the garlic paste, stirring continuously with a wooden spoon or spatula until the mixture reaches a consistency similar to mayonnaise. The emulsification process is crucial to create a smooth and creamy texture.Taste the garlic sauce and add salt to your liking. For those who prefer a spicier garlic sauce, you can add a teaspoon of freshly grated horseradish. Horseradish adds a kick of heat and a pungent aroma that complements the garlic well.
- Carefully pour the garlic sauce over the mayonnaise in a mixing bowl. Using a wooden spoon or spatula, gently fold the garlic sauce into the mayonnaise until they are fully incorporated. Be careful not to overmix, as this could break down the emulsion and make the sauce runny.You have now created a delightful garlic mayonnaise sauce, ready to enhance your culinary creations. 🙂
Notes
Additional Tips:
- Freshness Matters: Use fresh garlic cloves for the best flavor and aroma. Avoid using old or dried garlic, as it can impart a bitter taste.
- Adjust Consistency: If the garlic sauce becomes too thick, add a small amount of olive oil or water to thin it out. Conversely, if it’s too thin, add a bit more garlic paste to thicken it.
- Preservation: Store the leftover garlic mayonnaise sauce in an airtight container in the refrigerator for up to 3 days.
- Temperature Adjustment: When ready to serve, bring the sauce to room temperature for optimal flavor and consistency
Nutrition
Calories: 193kcalCarbohydrates: 3gProtein: 2gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 55mgSodium: 424mgPotassium: 54mgFiber: 0.4gSugar: 1gVitamin A: 82IUVitamin C: 6mgCalcium: 20mgIron: 0.4mg
Tried this recipe?Let us know how it was!