Garlic Mayonnaise Recipe
This homemade Garlic Mayo recipe has one secret step that makes it 10x better than anything from a bottle. Creamy, garlicky & ready in under 10 minutes!
Equipment
- 1 medium mixing bowl
- Microplane grater or sharp chef's knife and cutting board
- Whisk or silicone spatula
- Measuring spoons and measuring cups
- Small food processor or immersion blender
- Airtight jar or container for storage
Ingredients
- 1 cup 240g full-fat mayonnaise, room temperature
- 4 to 6 large fresh garlic cloves peeled (adjust to taste)
- 1 to 2 tablespoons fresh lemon juice from approximately 1 lemon
- 1 teaspoon Dijon mustard
- 1 to 2 tablespoons extra virgin olive oil optional, for richer flavor
- 1/2 teaspoon fine sea salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh flat-leaf parsley finely chopped (optional)
- Pinch of cayenne pepper or smoked paprika optional
Instructions
- Prepare the garlic: Peel the garlic cloves and grate them on a fine microplane grater directly over your mixing bowl, or mince finely and then crush into a paste using the flat of your knife blade with a pinch of salt. Paste-like consistency is the goal.
- Combine the base ingredients: Add the room-temperature mayonnaise to the bowl with the garlic paste. Add the Dijon mustard and 1 tablespoon of fresh lemon juice. Stir together with a whisk or spatula until fully combined.
- Blend for smoothness (optional but recommended): For the smoothest possible texture, transfer to a small food processor or use an immersion blender and blend for 20 to 30 seconds. If adding olive oil, drizzle it in slowly while blending.
- Season carefully: Add salt, pepper, and any optional extras (cayenne, paprika, parsley). Taste and adjust add more lemon juice for brightness, more salt for depth, or more garlic for punch.
- Rest before serving: Cover and refrigerate for a minimum of 30 minutes (1 to 2 hours is ideal) to allow the flavors to develop and meld. Serve chilled.
Notes
- Best garlic prep: Use a microplane grater or the salt-crush method for the smoothest, most evenly flavored result. Never use a garlic press.
- Room temperature matters: Use mayo straight from the pantry or let refrigerated mayo sit out for 20 minutes. Cold mayo does not blend as smoothly.
- Do not skip the rest: The 30-minute minimum resting time in the fridge is essential for the best flavor. Overnight resting produces the most deeply flavored result.
- Garlic intensity: For a milder flavor, use 3 to 4 cloves. For bold, restaurant-style garlic punch, use 5 to 6. Taste and adjust.
- Vegan option: Use vegan mayo (Hellmann's Vegan, Just Mayo, or similar) same measurements, same steps, equally delicious.
- Storage: Store in an airtight container in the refrigerator for up to 5 to 7 days. Do not freeze.
- Fixing separated sauce: If the sauce separates or becomes too thin, fold in 1 to 2 tablespoons of fresh mayo by hand to bring it back together.