garlic mayonnaise

2019-10-24

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.

Make mayo as usual with a garlic-infused oil,
OR make regular mayo and stir in crushed garlic to taste, up to 3 cloves per cup of mayo.
Refrigerate at least overnight to allow the flavor to mature.

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.

INGREDIENTS

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

Directions

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

Combine 1 egg yolk, mustard, lime juice / vinegar, S&P, paprika powder or other seasonings. (Pic2)
Whisk together. (Pic3)
Add about 1 tbsp. oil. Whisk until it disappears.
I added no-egg aioli = crushed garlic and oil. (Pic4)

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

I added 3/4 cups of oil and used a stick blender to finish this quickly.(Pic5)
Feel free to continue to add oil slowly and whisk if you prefer that.
Taste. Adjust seasoning.
Transfer to a storage container and refrigerate until needed.
Store 3 days to 1 week max refrigerated.

Garlic mayo #2

2019-12-15

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.

INGREDIENTS

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

Directions

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

Combine egg yolks, mustard, garlic, vinegar and salt in a cup blender.
Pulse briefly to mix.
Add 2 tbsp. oil. Pulse again until the oil disappears.
Pour in the remainder of the oil and cream and run the blender until the mixture is quite even.
Transfer to a clean container and refrigerate up to 1 week.
Serve and enjoy.
I like this mayo with diced tomato.
Pour off the juice before adding mayo, or it will break.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org