Garlic Mayo

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If you aren't a fan of mayonnaise, there's a really good chance that you'll love it homemade. Like a lot of other things that we normally buy at the store, mayonnaise contains preservatives to increase its shelf life. And using wholesome, fresh ingredients changes everything-- the taste, the consistency, the nutritional profile-- it's just bliss. Once you make this Garlic Mayo, you may just never go back.

Well, you might for convenience.. But you'll know and admire the real mayonnaise and that's what's important. So try it at least once, because you likely have all you need to make this garlic mayo happen!

If you don't have an immersion blender, that is perfectly okay! We aren't using one for this recipe, although you certainly can. You'll need any other kitchen blender you have, even a food processor!

Ingredients You'll Need

• Egg yolks
  
• Avocado oil because it has a neutral flavor, but you can use extra virgin olive oil
  
• Garlic cloves
  
• Dijon mustard or your favorite type of mustard such as stone ground or even mustard powder
  
• Fresh lemon juice
  
• Salt and pepper

What If I Don't Want to Consume Raw Eggs?

If you cannot find pasteurized eggs at your local grocery store, you can actually do it yourself at home. You'll just need a kitchen thermometer.

First, place your eggs in a pot and cover with water, about an inch over the eggs

Have your kitchen thermometer hanging in the pot the entire time, but not touching the bottom of the pan. Otherwise you will not get an accurate temperature of the water

Turn the stove on to med-high heat. The goal we are working toward is to have the temperature of the water stay between 135 degrees F and 140 degrees F without going over 140 degrees F. We will hold it at this temperature for 3 minutes for medium eggs and about 5 minutes for large eggs. But first, we have to be careful to maintain this temperature. Here's what you'll do:

Babysit the thermometer. Don't leave it. Once the temperature of the water reaches 115 degrees F, turn the heat down one number on your stove. Once it gets to 125 degrees F, turn it down one number lower again. When it reaches 135 degrees F, turn the heat to low and set a timer for 3 minutes.

If the temperature starts to jump up too close and reaches 138 degrees F (which will likely happen), take it off the burner carefully and place it on a burner that's off. If the temperature starts to fall and reaches 135 degrees, place it carefully back on the burner that was on (but is now turned off) and continue to watch it.

After 3 minutes is up, carefully place the eggs in an ice bath (or just cold water if you don't have ice) and let it rest for a minute or two.

That's it! Your eggs are now pasteurized and ready for homemade mayonnaise.

Important Tips for Making Garlic Mayo

• Use a blender that is not too big. I've run into the problem of using blenders that are too big and the blades cannot reach the egg yolks after they've been broken--they just sit underneath the blades, protected from their wrath. THIS IS A NO. The reason you don't want this is because the first 30 seconds of blending are crucial for how your mayo will turn out. You want the blades to be hitting the yolks before the oil gets poured in because there can only be a teeny bit of oil in that span of time. If your blades aren't reaching the yolks, that will be a problem
  
• Use room temperature eggs because it helps with the emulsification
  
• Pour a slow and steady stream of oil while its blending, especially within the first 30 seconds! You can always add a little, stop, and then let it blend before adding more. You want the oil stream to be thin when pouring
  
• Prepare to be patient because it's going to take at least 2 minutes to get all of the oil poured in
  
• Add the other ingredients last so it doesn't interfere with emulsification

How Long Does Garlic Mayo Last?

Homemade mayonnaise doesn't have the preservatives that store bought mayo has. So, it will last only about a week in the refrigerator. Don't worry though, its totally worth it.