• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Contact
  • About
  • Breakfast
  • Dinner
  • Soups
  • Salads
  • Sides
  • Sweets
  • Beverages
  • Condiments, Dips & Dressings

The Dairy-Free Menu

menu icon
go to homepage
  • Contact
  • About
  • Breakfast
  • Dinner
  • Soups
  • Salads
  • Sides
  • Sweets
  • Beverages
  • Condiments, Dips & Dressings
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Contact
    • About
    • Breakfast
    • Dinner
    • Soups
    • Salads
    • Sides
    • Sweets
    • Beverages
    • Condiments, Dips & Dressings
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Condiments, Dips & Dressings

    Published: Jun 19, 2021 · Modified: Aug 22, 2022 by Kayla · This post may contain affiliate links.

    Homemade Garlic Mayonnaise

    Jump to Recipe Print Recipe

    If you aren't a fan of mayonnaise, chances are you're going to love this simple Homemade Garlic Mayonnaise. It's healthy, delicious and you can use it as a dip or spread on just about anything.

    Homemade garlic mayonnaise in a white ramekin with greenery behind it and an egg yolk and a garlic clove beside it. e

    Once you learn how easy it is to make garlic mayo at home, you'll want to keep a batch ready to go in the refrigerator.

    Jump to:
    • 🍋Substitutions
    • 🥚What If I Don't Want to Consume Raw Eggs?
    • 📝Instructions
    • 🧊Storing
    • ✅Pro Tips
    • ❓Frequently Asked Questions
    • 📖 Recipe
    Ingredients to make homemade garlic mayonnaise.

    🍋Substitutions

    Avocado oil- I prefer avocado oil because it has a neutral flavor, but you can also use olive oil.

    Lemon juice- you can make it without lemon juice and use either apple cider vinegar or distilled white vinegar in its place. Apple cider vinegar does have a stronger taste, so I would start with 1.5 teaspoons and add more from there if desired. Go ahead and do the same with the distilled white vinegar.

    Dijon mustard- you can also use yellow mustard or even mustard powder.

    Garlic cloves- if you don't have garlic cloves, you can also make this garlic mayonnaise with garlic powder. Use about a teaspoon of garlic powder or to taste.

    This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don't use or trust. Thank you for your support.

    🥚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 Fahrenheit and 140 degrees Fahrenheit without going over 140 degrees Fahrenheit. 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 Fahrenheit, turn the heat down one number on your stove. Once it gets to 125 degrees Fahrenheit, turn it down one number lower again. When it reaches 135 degrees Fahrenheit, 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 Fahrenheit (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 Fahrenheit, 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.

    📝Instructions

    Start off with room temperature eggs and separate the egg whites from the yolks.

    Place the egg yolks in a blender or food processor and process for a few seconds allowing the yolks to mix.

    Egg yolks mixing in a food processor.

    The first 30 seconds are crucial in making mayo, so pour a very thin and slow stream of oil into the blender while it's blending. It cannot take a lot of oil in the beginning. If you want to, you can always add a little bit of oil, stop pouring and allow it to blend and continue this process of adding a little bit of oil at a time.

    Egg yolks mixing in a food processor while oil is being poured in.

    Slowly pour a thin stream of oil while the yolks are blending. This process should take about 2 minutes, so be patient!

    Once all the oil is in, add the rest of the ingredients. I like to grate the garlic so that it's fine and you don't get any big pieces of garlic.

    Homemade garlic mayonnaise in the food processor with the spices added on top.

    Blend until it's all mixed together.

    Homemade garlic mayonnaise in the food processor.

    Let it refrigerate for at least 30 minutes to 1 hour.

    Enjoy as a delicious dip or spread. 

    Homemade garlic mayonnaise in a white ramekin with greenery behind it and an egg yolk and a garlic clove beside it. e

    🧊Storing

    Homemade mayonnaise doesn't have the preservatives that store bought mayo has. So, the shelf life is only about a week in the refrigerator in an airtight container.

    ✅Pro Tips

    • 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. 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 (the process of breaking down fats).
    • 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.

    I like to use this food processor from Cuisinart because it's the perfect size and it has two tiny holes in the top that's perfect for slowly pouring the oil in with a thin stream.

    ❓Frequently Asked Questions

    Is homemade garlic mayonnaise gluten free?

    This recipe is gluten free. Classic dijon mustard does not contain any gluten. However, always check the brand you use to make sure and be cautious of cross contamination if necessary.

    Can you make homemade mayonnaise without a blender?

    You can make homemade mayonnaise with just a bowl and a whisk. Just be extra patient and prepared to really use your arm muscles! The process is the same as using a blender. Start off with your egg yolks in a bowl and whisk them together. Slowly add a tiny bit of oil at a time and whisk vigorously each time you add a small amount of oil. This process can take several minutes so be extra patient and switch whisking hands if needed. The mayo might not be as thick as the blender will make it, but it's no problem. It can also thicken a little in the refrigerator. Make sure to add the spices, grated garlic and lemon juice last, then whisk to combine.

    What are the best ways to eat a homemade garlic mayonnaise?

    You can't really go wrong. Use it on a sandwich, a wrap, pizza, a fish filet, a dip for fries or for chicken. The list goes on.

    How do you fix thin homemade mayonnaise?

    If you messed up your homemade mayonnaise, it's more than likely from getting in a hurry and adding too much oil at once. Make sure, no matter how close the mayonnaise is to being finished, you do not add too much oil. It will immediately thin it out.

    To thicken it back up, pour the thin mayo into a measuring cup. Place an egg yolk in the empty food processor. Pulse the yolk a few times. Start the process over of slowly pouring the oil and egg mixture back in with the egg yolk. Do this very slowly while blending. If it turns out thin again, you are adding too much oil at once. This process can be repeated until you achieve a thick mayonnaise.

    If you enjoyed this recipe for learning how to make Homemade Garlic Mayonnaise from scratch, leave a review down below and let me know what you think! You can also find me on Instagram, Facebook and Pinterest by searching @thedairyfreemenu.

    📖 Recipe

    Garlic Mayo

    Homemade Garlic Mayonnaise

    Kayla
    If you aren't a fan of mayonnaise, chances are you're going to love this simple Homemade Garlic Mayonnaise. It's healthy, delicious and you can use it as a dip or spread on just about anything. 
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Course Condiments
    Cuisine American
    Servings 12 tablespoons
    Calories 163 kcal

    Ingredients
      

    • 3 egg yolks room temperature
    • 1 cup avocado oil or olive oil
    • 2 garlic cloves grated
    • 1 teaspoon dijon mustard
    • 4 teaspoons lemon juice fresh
    • salt and pepper to taste

    Instructions
     

    • Start off with room temperature eggs and separate the egg whites from the yolks.
    • Place the egg yolks in a blender or food processor and process for a few seconds allowing the yolks to mix.
    • The first 30 seconds are crucial in making mayo, so pour a very thin and slow stream of oil into the blender while it's blending. It cannot take a lot of oil in the beginning. If you want to, you can always add a little bit of oil, stop pouring and allow it to blend and continue this process of adding a little bit of oil at a time.
    • Slowly pour a thin stream of oil while the yolks are blending. This process should take at least 2 minutes, so be patient! If you add too much oil at a time, it will immediately thin it out. So make sure it's a very small amount of oil at a time.
    • Once all the oil is in, add the rest of the ingredients. I like to grate the garlic so that it's fine and you don't get any big pieces of garlic.
    • Blend until it's all mixed together.
    • Let it refrigerate for at least 30 minutes to an hour.
    • Enjoy!

    Nutrition

    Serving: 1tablespoonCalories: 163kcalCarbohydrates: 0.3gProtein: 0.1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 3mgSodium: 5mgPotassium: 5mgFiber: 0.03gSugar: 0.1gVitamin A: 4IUVitamin C: 1mgCalcium: 2mgIron: 0.02mg
    Keyword garlic mayo, homemade garlic mayonnaise, homemade mayonnaise
    Tried this recipe?Let us know how it was!

    Note: The nutrition label is just an estimate. Amounts may vary.

    More Condiments, Dips & Dressings

    • Low-Sodium Pesto
    • Pineapple Mango Habanero Salsa
    • Dairy-Free Buffalo Chicken Dip (The BEST)
    • Dairy-Free Parmesan Cheese
    Get the Brunch Pro Theme

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kayla Daniels.

    HEY THERE! I'M KAYLA.

    I make delicious food that just so happens to be dairy free. It's my goal to help make you excited about what you can eat! So here's a menu of options. Enjoy!

    More about me →

    Soups

    • Vegan White Bean Stew
    • Dairy-Free Broccoli Cheese Soup
    • Dairy-Free Potato Soup
    • Vegan Tomato Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms of Service

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 · The Dairy-Free Menu.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT