garlic mayonnaise


This is what is commonly called aioli nowadays. It looks exactly like regular mayo—mine is slightly orange because of the paprika I added—but the garlic gives it a different flavor.

I used half of the No-egg Aioli that I had just made = 2-3 garlic cloves + 3 tbsp. oil. I also added 2 tbsp. heavy cream, which shifts this a bit more towards salad dressing.


This is what you need for 2 cups:

  • 2 cups extra virgin oil
  • 1 egg yolk
  • 2-3 garlic cloves, crushed
  • 1 tbsp. lime juice / vinegar
  • S&P
  • optional:
    • 2 tbsp. cream
    • mustard?
      Oops, I forgot!
    • paprika powder
Pic1: garlic mayonnaise / dressing



Pic2: ingredients: egg yolk, cream, paprika, pepper, vinegar
Pic3: mix
Pic4: add crushed garlic, oil


Pic5: stick blender
Pic6: aioli, garlic mayo side by side
Pic7: ready for the fridge

Garlic mayo #2


No paprika in this one and a lot less garlic than ended up in the above one.

I made this one in a cup blender.


This is what you need for 2 1/2 cups:

  • 2 egg yolks
  • 1 cup mild olive oil
  • 2 garlic cloves, peeled, minced
  • 1 tbsp. vinegar
  • salt
  • 1 tbsp. mustard
  • 2 tbsp. heavy cream
Pic8: garlic mayo


Pic5: ingredients
Pic6: all done
Pic7: served on diced tomato