Garlic mayonnaise seems to be the favorite condiment requested by many of our Israeli born customers. I guess Osem had an effective marketing campaign or maybe it is that Israel, being apart of the Mediterranean shares its love for aïoli, garlic mayonnaise. What a perfect time to whip some up while there is still some leftover turkey in the fridge, for you American expats like myself, and construct that amazing turkey and mayo sandwich! This homemade version is soo much better than any store bought Japanese Kewpie, French Thomy in a tube or even my favorite American Hellmans plus it will have that punch of savory garlic flavor. If you are looking for that rich creaminess to be balanced with some picante/ heat to kick it up a notch I have included some spicy variations. Make in small batches and keep refrigerated. I use mine right away and I don't keep it past two days. Check it out it, with the right bread and filling you will be amazed and clearly understand why mayonnaise is regarded as one of the five mother sauces in Escoffier's, Le Guide Culinaire. Bon appétit !
Garlic Mayonnaise -Aïoli
2 egg yolks
1 teaspoon Dijon mustard
1 large garlic clove
1 teaspoon coarse sea salt
1 tablespoon apple cider vinegar or fresh lemon juice
1 1/2 cups grape-seed oil
3 tablespoons water
➤ You may use a hand blender, traditional blender or a small food processor with the blade attachment. Place the egg yolks, dijon mustard, garlic and salt and vinegar into blender bowl.
➤Begin to blend when garlic and other ingredients become a smooth mixture begin to stream the oil a little bit at a time as you continue to have blender on. Do not go too fast or you will run the risk of breaking or separating the emulsification.
➤Your mixture will become very thick as it incorporates the oil. Intermittently add some of the water to thin out mixture until all 3 tablespoons of water are incorporated
➤Taste and adjust with sea salt. If your mixture is too thin you may blend 1 tablespoon at a time more oil. If your mixture is too thick you may thin to desired consistency by adding 1 teaspoon of water at a time.
➤ Place into plastic container or glass jar and keep refrigerated.
Spicy Variations;
Add to the above recipe. Substitute for the water in the recipe.You will still need to add some of the water to get it creamy. Adjust consistency and heat level after a taste test.
Chipotle Garlic Mayonnaise- For a smoky hot finish
Add 1 Tablespoon of pureed chipotle chilies in Adobo
Sriracha Garlic Mayonnaise- Tangy, sweet and hot
Add 1 Tablespoon of Huy Fong Foods brand Sriracha
Yemenite Green Mayonnaise- Garlic, cilantro and cumin finish
Add 1 Tablespoon of green Yemenite shug chili relish
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