Foolproof Lemon Garlic Mayonnaise Recipes

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FOOLPROOF LEMON-GARLIC MAYONNAISE



Foolproof Lemon-Garlic Mayonnaise image

Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony version makes irresistible dribbles and pools on top of a composed salad, or can be spooned onto the side of the plate and used for dipping. The hot water keeps the mayonnaise smooth and fluffy. For an even lighter texture, use grapeseed oil instead of olive oil.

Provided by Julia Moskin

Categories     easy, quick, salads and dressings

Time 15m

Yield 1 heaping cup

Number Of Ingredients 7

1 clove garlic, minced
4 oil-packed anchovies, minced (optional)
1 large egg yolk, at room temperature
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice, plus more to taste
Salt and freshly ground black pepper

Steps:

  • In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
  • With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.

Nutrition Facts : @context http, Calories 1021, UnsaturatedFat 93 grams, Carbohydrate 3 grams, Fat 113 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 17 grams, Sodium 343 milligrams, Sugar 1 gram, TransFat 0 grams

GARLIC MAYO



Garlic Mayo image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield 1 cup

Number Of Ingredients 0

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.

ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)



Alioli De Limon (Garlic Mayonnaise With Lemon) image

Make and share this Alioli De Limon (Garlic Mayonnaise With Lemon) recipe from Food.com.

Provided by Galley Wench

Categories     Spanish

Time 5m

Yield 1 cup

Number Of Ingredients 6

1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 cup mayonnaise
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste

Steps:

  • Stir together all ingredients in a small bowl.
  • Note: Alioli can be made up to two days in advance, covered and refrigerated.

LEMON GARLIC MAYONNAISE



Lemon Garlic Mayonnaise image

Categories     Condiment/Spread     Sauce     Dairy     Garlic     No-Cook     Yogurt     Summer     Parade

Yield Makes 1 1/2 cups

Number Of Ingredients 8

2 slices white bread, torn into large pieces
1/2 cup milk
2 cloves of garlic, minced
Zest from 2 lemons
1 cup mayonnaise
1/2 cup plain nonfat yogurt
4 tablespoons extra-virgin olive oil
Salt and pepper, to taste

Steps:

  • 1. Remove crusts, then soak the bread in the milk for 1 minute; squeeze bread well and place in the bowl of a food processor with garlic and lemon zest. Pulse the machine on and off about 5 times to combine ingredients.
  • 2. Add the mayonnaise and yogurt; process until smooth.
  • 3. With the motor running, drizzle in olive oil through the feed tube and process until smooth.
  • 4. Remove the mixture to a bowl and season with salt and pepper. Serve with the Lemon Grilled Shrimp Cocktail.

HOMEMADE GARLIC MAYONNAISE



Homemade Garlic Mayonnaise image

This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.

Provided by Rudy Torrijos III

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 egg, room temperature
1 clove garlic, peeled
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup olive oil

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.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g

ROASTED GARLIC MAYONNAISE



Roasted Garlic Mayonnaise image

I have had this roasted garlic mayonnaise at a local restaurant and loved it. It took me four times to perfect it and get it right but here it is. This is great with a grilled artichoke.

Provided by CCwJR

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

1 large head garlic
2 tablespoons olive oil, or as needed
salt and ground black pepper to taste
2 egg yolks
1 clove garlic, minced
¼ cup water
1 small lemon, juiced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
1 cup extra-virgin olive oil, or as needed

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.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 2.5 g, Cholesterol 34.1 mg, Fat 21.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 64 mg, Sugar 0.1 g

LEMON OREGANO CHICKEN BAGUETTE WITH ROAST GARLIC MAYONNAISE



Lemon Oregano Chicken Baguette With Roast Garlic Mayonnaise image

This is a meal by itself. To butterfly the chicken breast, place the breast flat onto a work surface, and with one hand on top to hold it in place, slice through the middle horizontally to cut almost in half and open out flat. To peel and chop a lemon, cut a slice from the top and the bottom of the fruit. Cut away the rind, pith and skin, working from top to bottom, following the curve of the fruit. Slice the peeled fruit crosswise into 1/4 inch slices and then stack and chop the slices finely. Please note, cooking time indicated includes marinating time and roasting time of garlic for garlic mayo.

Provided by AaliyahsAaronsMum

Categories     Lunch/Snacks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts, butterflied
1 lemon, peeled and chopped
2 garlic cloves, crushed
1 tablespoon dried oregano
2 tablespoons olive oil
1/2 teaspoon black pepper
1 baguette
1 tomatoes, sliced
crisp salad leaves
salt & freshly ground black pepper
1 cup mayonnaise
1 head garlic
3 -4 tablespoons olive oil
salt & freshly ground black pepper

Steps:

  • To make the garlic mayo, slice off the top of garlic (the pointy ends) cutting through the cloves (leaving the skin on).
  • Pre-heat oven to gas mark 2/300°F/150°C.
  • Place the garlic cut-side up into an oven tray and drizzle over with olive oil and sprinkle with salt and pepper.
  • Roast garlic head for 1 hour until completely soft.
  • Leave to cool then squeeze out the cloves and mash until smooth and then whisk into the mayonnaise.
  • Toss the butterflied chicken breasts with chopped lemon, garlic, oregano, oil and pepper.
  • Cover and refrigerate for 20 minutes (can marinate chicken upto 2 hours in advance turning in the marinade every 20 minutes).
  • Pre-heat the grill to medium-hot, for outdoors medium-hot coals.
  • Grill chicken for about 4-5 minutes on each side basting with any remaining marinade until the chicken is opaque with no trace of pink.
  • Cut baguette into 4 equal-sized pieces.
  • Split and toast on the cut side until just crisp for about 1 minute.
  • Fill baguette with chicken, tomatoes, salad leaves, season with salt and pepper if you wish and drizzle garlic mayo on top.
  • Serve warm.

Nutrition Facts : Calories 1289.7, Fat 44.5, SaturatedFat 7.2, Cholesterol 90.8, Sodium 1873.1, Carbohydrate 167.2, Fiber 7.7, Sugar 11.7, Protein 57.2

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Top Asked Questions

What is the best way to make garlic mayonnaise?
This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad. 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.
What can I use instead of olive oil for mayonnaise?
The hot water keeps the mayonnaise smooth and fluffy. For an even lighter texture, use grapeseed oil instead of olive oil. In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard.
Can I use grapeseed oil instead of mayonnaise for salad?
This soft, lemony version makes irresistible dribbles and pools on top of a composed salad, or can be spooned onto the side of the plate and used for dipping. The hot water keeps the mayonnaise smooth and fluffy. For an even lighter texture, use grapeseed oil instead of olive oil.

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