Garlic Mayo (Ali Oli)
photo by canarygirl
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 32
ingredients
- 1 egg
- 2 cloves garlic, hearts removed
- 1 pinch sea salt
- 1 -2 tablespoon red wine vinegar
- 1 -2 cup sunflower oil ( olive oil makes the mayo a little bitter for my taste, the amount will depend)
directions
- Put the egg, garlic and salt in a food processor.
- Turn on, and whir until garlic is completely blended--I sometimes mash it first, even before adding it to the machine.
- This is very important--Add the oil in a THIN steady stream--no thicker than spaghetti, especially at first.
- Continue to add the oil in a steady stream until the mayo thickens.
- Add the vinegar and process a couple seconds more.
- Note:If for some reason the mayo does not thicken (it happens), remove the mixture from the food processor to a spouted container, put another egg into the food processor and add the previous mixture in a thin, steady stream, and it will thicken.
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Reviews
-
Good stuff! I used a mix of canola oil and sunflower oil. I think I'll make it next time with some cider vinegar instead, the red wine stuff was a little too strong. I served it with a deli lunch, some on it's own in a bowl for sandwiches and mixed the rest into some coleslaw, made that cabbage sing!
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Wonderful! I just made this today for dinner to add zing to my fried fish and it was delicious! I didn't have red wine vinegar so I used cane vinegar instead, and used 4 cloves of garlic and a cup of sunflower oil. I crushed the garlic first with a garlic press and used a blender to combine everything. This will be great as a dip for potato chips too! Thanks a lot!
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