Garlic Mayo

Garlic mayo is a delicious condiment that can be easily made at home using the Daily Garlic spice mix. While there are many store-bought options available, there is something special about creating your own. By using simple ingredients like eggs, good oil and garlic spice mix, you can customize the flavour to your liking and ensure that it is fresh and taste just like you like it. Making your own garlic mayo is not only easy but also allows you to experiment with different ratios and additional seasonings to create a unique and flavourful condiment for all your favourite dishes. Whether you use it as a dip for fries or as a spread for sandwiches, homemade garlic mayo is a versatile and tasty addition to any meal.

Recipe

• 2 large eggs

• 2 tablespoons of Dijon mustard

• 2 tablespoons of white wine vinegar

• fine salt to taste

• two cups or around 480ml of neutral (like rapeseed or canola) oil

• 1-2 tablespoons of the Daily Garlic mix

There are multiple ways to make this, and majority of them are correct! We make our garlic mayo using food processer, but you can also use immersion blender (also known as hand blender).

The first step is mixing eggs and Dijon mustard together in the food processor. Once combined, add the vinegar and salt, and mix again until everything is well incorporated. I would recommend using around 1/3 teaspoon of fine salt. It will make it lightly salted, but not too much and you can always add more later on.

Once everything is well incorporated, scrape the walls of the mixing bowl to ensure all of the ingredients are mixed in. Set the food processer on medium speed and start working in the oil. In order for the emulsion to start working, you will need to be very careful when adding the oil. At first, add just a few drops and wait for 20-30 seconds, then add another few. It is a long and tedious process, however it is essential in making a good mayo. Once you notice that the mayo starts to thicken, you can add the oil a bit faster.

Once all of the oil has been added, stop the food processer, scrape the walls again and give it a quick 10 seconds spin. At this point your plain mayo should be ready and creamy. If you think it is too thick and you want it a bit more lighter, you can always emulsify some cold water to it (do the same as you did with oil at the start - just a few drops at the start).

Now the most exiting part begins it's.... Tasting Time! Taste your mayo for salt content first. Once you are satisfied with that, add the Daily Garlic mix (don't forget to shake the pack) and give it a quick 10 seconds mix in the bowl. Try it to your own preferences of how much garlic you want. Maybe you need some more acidity in the mayo? Why not try to squeeze half a lemon juice?

And that's it! your own lovely garlic mayo!

Enjoy!

TW&TB