Garlic Mayo Food

GARLIC MAYONNAISE

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard, garlic, and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

GARLIC MAYONNAISE (AIOLI)

Steps:

• Whisk all ingredients in a bowl.
• Refrigerate for at least an hour.

GARLIC MAYONNAISE

Steps:

• Start by separating the yolks from the whites and placing the yolks in a large bowl. Be sure not to get any white in with the yolks.
• Add the white wine vinegar, the dijon mustard, seasoning and the minced garlic. To mince the garlic use a garlic press or by using a grater. After adding the garlic whisk the mixture until it has become smooth.
• At this point you may consider getting somebody pour the oil into the bowl whilst you are whisking as you do not want your emulsion to split. Start trickling the oil into the egg yolks very slowly and constantly whisking. Don't stop whisking whilst you are pouring the oil into the bowl.
• After you have poured all of the oil into the mixture you should be left with your homemade mayonnaise. You may need to add more salt or pepper depending on what flavour you are looking for. Your mixture should be smooth and look rather similar to normal mayonnaise.
• Finally add in 1 tbsp of water to the mixture and transfer the mayonnaise to an empty jam jar which has been thoroughly washed and dried. The mayonnaise should keep for up to 4 days in your refrigerator.

GARLIC MAYONNAISE

Steps:

• Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
• (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)

SHORTCUT AIOLI (GARLIC MAYO) RECIPE

Steps:

• Gather the ingredients.
• Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very finely.
• Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a paste that is as smooth as possible. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor. Note that making a smooth paste is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw and harsh-tasting garlic, which will not do justice to the magic of aioli.
• Add the garlic to a small bowl, and whisk together with mayonnaise, lemon juice, and 1/4 teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.

HOMEMADE GARLIC MAYONNAISE

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

GARLIC MAYO

Steps:

• Combine 1 cup mayonnaise, 1/2 teaspoon each chili powder and ground cumin, 1 minced garlic clove and salt and pepper to taste in a medium bowl; mix until smooth.

GARLIC MAYO BREAD

Steps:

• NB. You could make this without pre-made garlic mayo, in which case I'd suggest 2 heaped tbsps of mayo and one large clove of garlic (minced/chopped).
• Pre-heat oven to 200c.
• Remove crusts from bread (if desired) and butter bread.
• Spread 1/2 tbsp garlic mayo over each slice of bread.
• Bake for approximately 10 minutes.

GARLIC MAYO (MAYO AIOLI)

Steps:

• Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste.
• Whisk together all ingredients. Keeps in the refrigerator for 2 weeks.

GARLIC MAYO

Steps:

• In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.

GARLIC MAYONNAISE

Steps:

• Crush the garlic cloves with the salt into a paste using a mortar and pestle; transfer to a bowl. Stir the egg yolks and vinegar into the mashed garlic. Gradually whisk the olive oil into the mixture in small amounts until the mayonnaise is thick and glossy.