Garlic Mayonnaise Dip Food

GARLIC MAYONNAISE DIP

Steps:

• Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly.
• Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise.
• Cover and chill.
• SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
• Skins, Roast Beef, Turkey

GARLIC MAYONNAISE AIOLI

Steps:

• Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.

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.)

GARLIC MAYO

Steps:

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

ROASTED GARLIC MAYONNAISE

Steps:

• Place garlic and oil in small baking dish; stir well.
• Bake at 300F for 30 minutes or until garlic is soft and golden.
• Cool to room temperature.
• Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth.
• Add mayonnaise and remaining ingredients, process until smooth.

ROASTED GARLIC MAYONNAISE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
• Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
• Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
• Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.

VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE

Steps:

• With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Place dip in center of platter. Arrange vegetables around dip and serve.

SIMPLE GARLIC DIP

Steps:

• Beat cream cheese, milk, sour cream, mayonnaise, garlic, and ground black pepper together in a bowl with an electric mixer.

CLASSY MUSTARD-GARLIC MAYONNAISE DIP

Steps:

• Blend all of the ingredients, together until smooth.
• Cover and chill.
• SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes.

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 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.