Step-by-step guide to making creamy garlic mayonnaise at home
Siddhartha Jana
Start by adding two large eggs to a bowl and use a hand mixer to whip them until they begin to froth.
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Add 1 ½ tablespoons of Dijon mustard, the juice of two large limes, and ½ teaspoon of salt. Continue whipping the mixture until it turns creamy, which should take about 30 seconds.
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Slowly and gradually pour in 250ml of vegetable oil while whipping. Adding the oil slowly ensures proper emulsification, which is essential for the mayonnaise to thicken correctly. Patience during this step is key.
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Once the mixture begins to thicken and emulsify, add ½ teaspoon of freshly ground pepper and 1 teaspoon of garlic paste, then whip for another 30 seconds.
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Optionally, you can add 1 teaspoon of fresh lemon juice for extra tang.
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Transfer the finished garlic mayonnaise into a glass jar and store it in the fridge. It should last for up to a month when properly refrigerated.