Home-made GARLIC MAYONNAISE (Mayo)

Garlic Mayonnaise (mayo) is a thick sauce used in sandwiches, wraps, burgers, salads and french fries. The color of garlic mayonnaise varies from near-white to pure white, and its texture is like thick gel. Many flavour of mayonnaise is available and color of each flavoured-mayonnaise varies.

PREPARATION TIME: 3 minutes

COOKING TIME       :  5 minutes

INGREDIENTS:

• Eggs                                      - 2
• Cooking oil (flavourless)   - 225 ml
• Mustard seeds                   - 1 spoon
• Garlic                                   - 8 cloves
• Lemon juice                        - 1 spoon
• Non fruit Vinegar               - 1/2 spoon
• Salt

DIRECTIONS:

Get ready with all the ingredients.

Add mustard seeds to a dry mixer and pulse it for a second.(Tip: Mustard seeds gives taste to the mayonnaise.)

Add 2 eggs and pulse it.

Add garlic cloves, salt, lemon juice and vinegar and pulse for 2 to 3 times. (Tip: Adding vinegar directly to the egg emulsify more oil, thus making more mayonnaise.)

Add oil little by little and pulse after each addition of oil. (I added oil in 5 partitions)

Your garlic mayonnaise will get its thick gel texture. 

Finally transfer the mayonnaise to a air tight container/glass jar and store in a refrigerator. It will remain fresh for 2 months.

ADDITIONAL TIPS:

=> Only use pulse mode in a mixer. While pulsing each time, Don’t pulse more than a minute.

=> You can skip garlic and prepare plain mayonnaise. You can also add any flavour of your choice.

=> I used both vinegar and lemon juice. You can also add anyone.