Home » WESTERN » SAUCE » Garlic Mayonnaise

Garlic Mayonnaise

For Garlic Mayo

Confit Garlic

garlic 15 cloves
neutral oil 250 ml
bay leaf 1 pc
thyme few sprigs
rosemary few sprigs

Mayo Base

large egg yolks 2 pc
dijon mustard 1 tsp
lemon juice 1 squeeze
white miso paste 1 heaped tsp


flat parsley 1 handful
chives 1 handful


salt & lemon juice to taste


  • Confit the garlic with oil and herbs at 80c for 45 mins

  • Strain off the oil and set aside 

  • Remove the herbs and crush the garlic cloves and set aside

  • Add the egg yolks, mustard, lemon and miso to a bowl and whisk

  • Stream in the garlic oil and whisk constantly until mayonnaise forms

  • Finely chop parsley and chive

  • Add the garlic, parsley and chives

  • Season to taste with salt and lemon juice


  • Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly 


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Confit: food is cooked in grease, oil, or sugar syrup at a lower temperature of around 90c

credit to chefthombateman

Notify of
Inline Feedbacks
View all comments
Scroll to Top