By Jeanie Rose | Garlic
Since mayonnaise is a critical ingredient to any sandwich in this home, it behooves me to provide a good one. There is none better than one made from scratch. Of course it will not last for months in the refrigerator like the store-bought counterpart, but it doesn’t last here more than a week anyway.
The ingredients listed below are double what you would usually find in a cookbook. Less is laughable for us. This tasty mayonnaise is gone in a jiffy and everyone is rifling through the refrigerator wondering what happened. Cut this recipe in half if you must. Triple it for a party. It still works.
Mayonnaise recipes are pretty much the same no matter where you find them. They can differ by seasoning and you will want to experiment with this to develop your signature mayonnaise. It’s lots of fun. We are garlic lovers, hence this particular recipe (though the picture here does include some herbs as well).
Watch the video below for tips and tricks as I make this mayonnaise here in our kitchen.
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For some, this is what they called aioli right? I hope I remembered it right. Anyway, I do like garlic mayonnaise for my pizza lol I just like the taste of it. I would like to try this recipe of yours cause it really looks delicious.
This sounds delicious. I’m am going to make it soon. What is the shelf life?
It depends on how you handle it (in terms of getting it in the frig). 1-2 weeks.
So I just made this and the olive oil taste is a bit overpowering for me. I’ve added a pinch of sugar, some dried herbs, and a dash of Worcestershire sauce and stuck it in the fridge. Do you think it’ll mellow out? What other kind of oil would you suggest for me to try next time? If this doesn’t work out I think I’ll just whisk in some vinegar and make salad dressing with it.
Mayonnaise is important! We stopped using it because of the GMO soy and canola. I haven’t found a mayo recipe that tastes really good. Don’t know about this one since light olive oil is not real healthful.
We make a spread of sour cream and buttermilk to which we add garlic and onion powder, salt, pepper, and parsley. It’s a hit and we don’t miss the mayonnaise at all.
for me the garlic is a bit much, 1/2 that is sufficiant. Also I dont like lite olive oil so i used mostly sunflower oil and about 1/3 c good fresh extra virgin olive. Add fresh basil, use 1/2 tsp fresh ground mustard seed instead of dijon – and voila. yummy.