Monday 22 June 2009

Thick garlicky mayonaisse

Creamy garlicky decadence

This was my first attempt at making my own mayonaisse and it didn't turn out half bad. My only mistake was using an extra virgin olive oil instead of a more flavourless variety, as the extra virgin has too strong of a taste for a mayonaisse. This is great as a dip for chips, potato wedges, chicken wings, tortillas etc.


1 egg yolk
2 garlic cloves
100ml olive oil
Juice of 1 lemon
1 tablespoon parsley, chopped


You can either make this in a food processor or by hand. My food processor decided it didn't want to partake in the construction of a mayonaisse, so I made it painstakingly by hand. It takes between 5 - 10 mins to make it this way but it is worth the effort.

Mince the garlic cloves finely and sprinkle them with a liberal amount of salt. Using the flat part of your knife, crush the garlic until it almost forms a paste. The salt acts as an abrasive which helps to break down the garlic pieces.

Beat together the garlic paste, egg yolk and the juice of 1/2 lemon with a whisk. You then need to very very slowly and gradually incorporate the olive oil; whisking all the time, add in a little bit of oil at a time until the mixture is thick and creamy. Don't rush this bit otherwise the mixture can split. Add the chopped parsley (either curly or flat leaf) and stir well.

Taste, and add more lemon juice as needed (or if needed) until you have your ideal garlicky mayonaisse.


  1. Sounds delicious! I'm going to try this one soon. Where do I add the egg yolk? Is it at the same time as the olive oil? Katie (from the co-op!)

  2. Ah, did an wee edit there - omitted to say at what point the egg goes in! Mix it in before the oil. Sorry about that! x