Quick and easy garlic mayo from scratch (or a 2-minute “cheat”) made with garlic, egg yolk, oil, mustard, lemon, and salt & pepper. It’s the perfect condiment for dipping, spreading, and drizzling over everything!
I’ve already shared a method for homemade creamy mayonnaise and, more recently, a robust Lebanese garlic sauce (toum). Now it’s time for something in the middle, with this quick and easy, delicious garlic mayo recipe to add to my collection of recent “garlic obsession” recipes like garlic confit, pickled garlic, and roasted garlic.
All you need is 5 ingredients, a few minutes, and a blender (regular or immersion) or a whisk to prepare this garlic mayonnaise from scratch. Alternatively, make it even easier on yourself by pulling together a cheat garlic mayo sauce in just a couple of minutes, using the pre-made mayo (store-bought or homemade).
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The Difference Between Garlic Mayo and Aioli?
When I first shared this recipe on my Instagram stories, I made the mistake of referring to it as garlic aioli. I quickly got tons of responses pouring in correcting my mistake (which I’m always grateful for). So while you will find many recipes online using the terms interchangeably (they’re pretty synonymous these days), there seem to be differences.
Traditional garlic aioli (which translates to “garlic oil”), according to purists, is an emulsion made simply with garlic and extra virgin olive oil, with some salt (similar to Lebanese toum, but milder).
In comparison, a base mayonnaise recipe is always made with the addition of an egg, which helps it emulsify and makes it super rich and creamy. Traditional mayonnaise is also made with neutral-flavored oil that won’t overpower the remaining ingredients.
Confusingly, in terms of marketing, many places have taken to calling any flavored mayonnaise an aioli – but that isn’t accurate. More so, many modern aioli recipes now contain egg yolk, and some mayonnaise recipes use olive oil. So, it’s a tricky one.
This recipe lies somewhere between the two – like a garlic mayo aioli. I opted to use olive oil (this time) alongside egg yolks (rather than whole eggs used in regular mayo) and other classic mayo ingredients. The result is mayo-like but even richer and creamier, like garlic-infused Japanese mayo.
The Ingredients
This creamy homemade garlic mayo recipe requires just 5 pantry friendly ingredients (plus salt and pepper), including:
- Garlic: Use fresh garlic cloves, adjusting the amount to taste.
- Egg yolks: I use room temperature pasteurized eggs. If you can’t find them in grocery stores, you can pasteurize them yourself.
- Oil: It’s best to use a neutral-flavored oil like vegetable oil or sunflower oil.
You could also use cold-pressed heart-healthy avocado oil or olive oil (a light one is best for those who don’t want the flavor to be overwhelming). The color and flavor will vary and won’t be like traditional garlic mayo.
- Lemon: Use fresh lemon juice for the best flavor. Alternatively, use white wine vinegar or a combination of the two. I’ve also used apple cider vinegar and rice vinegar with good results (the latter is typical in Japanese mayo).
- Mustard: A small amount of Dijon mustard adds depth to the garlic mayonnaise and helps the emulsification process. You could use mustard seed powder instead.
- Salt & black pepper: Season to taste.
Want to learn more ways to deal with garlic? You might enjoy these how-tos for peeling garlic easily, making garlic paste, and making garlic powder and garlic flakes!
Optional Add-ins and Variations
- Roasted garlic: Using roasted garlic will make for a sauce with a sweeter, more mellow flavor but wonderful garlic notes.
- Black garlic mayo: Swap out the fresh garlic for black garlic instead. Adjust the amount to taste. This version is milder in flavor, like roasted garlic, slightly sweet, and slightly fermented.
- Rosemary: Finely chop 1-2 springs of rosemary and mix into the emulsified garlic mayo sauce.
- Herbs: Increase the flavor with a handful of fresh herbs like parsley, dill, basil, or chives. Garlic herb mayo is delicious with fries and over burgers.
- Truffle: Add a teaspoon or so of truffle oil to the homemade garlic mayo.
- Spice: Add some sriracha or your chili sauce or chili paste to your desired heat level. Add at the end. Alternatively, cayenne pepper would work.
- Paprika: Add regular or smoked paprika to taste.
- MSG: This is a highly controversial ingredient. However, if you’re open to using it, then a small amount of MSG will add an excellent umami depth to the garlic mayonnaise.
How to Make Garlic Mayo?
First, peel and mince/grate the garlic, juice the lemon, and separate the egg yolks from the egg whites.
You can store the leftover egg whites in the fridge for 2 days or 3 months in the freezer. Use them for omelets, scrambled eggs, cloud eggs, meringue, etc.
Then, add the egg, lemon juice, mustard, and garlic to either the jug of your immersion blender (or the jar you plan to store it in) or a food processor.
Blender/Food processor: Begin blending the mixture, slowly streaming the oil into the mixture, a tablespoon or two at a time (streamed in slowly), until it’s all added and the garlic mayo is thick and creamy.
Immersion Blender method: Add the ingredients to your immersion jug in the order listed above, along with half the oil added last. Allow it to settle for a few minutes, so it’s in “layers”. Then, start blending, making sure the immersion blender stays touching the bottom of the container.
Once you notice emulsification beginning by the blades, slowly, gradually move the blender up towards the top of the mixture until it’s fully emulsified.
Bowl method: You could also make this garlic mayo recipe using just a bowl and whisk. However, you need to be whisking constantly as you very slowly drizzle in the oil, so it’s a bit more laborious.
You can also see the mortar and pestle method from my toum recipe post.
No matter which method you use, once it’s thick and creamy, allow it to marinate for 20-30 minutes. Then taste it and adjust the lemon juice, salt, pepper, or mustard according to your desired taste – enjoy!
2-Minute Shortcut Garlic Mayonnaise
If you want to use a “cheat” method instead, simply combine pre-made mayonnaise (regular or vegan mayonnaise) with minced garlic (garlic paste would be better; you could also use roasted garlic or black garlic), a splash (or more) of lemon juice, and salt.
I recommend using 1 clove of garlic per 1/4 cup of mayonnaise with a splash of lemon juice and a pinch of salt. You could also add a small amount of mustard.
Taste as you go along until you reach your desired flavor. However, I HIGHLY recommend allowing it to rest for 30 minutes before the final taste and adjustment. This helps all the flavors come together.
Storage Instructions
Make ahead: This garlic mayo will taste even better on day two, after being allowed to marinate overnight. So feel free to make it a day or two in advance. I recommend at least 2 hours of resting time.
Store: Transfer the homemade garlic mayo sauce to a sterilized jar and store in the fridge for between 5-7 days. I wouldn’t store it for any longer than that as it contains raw garlic.
How to Serve?
You probably don’t need my help to come up with ideas for this popular condiment. However, here are just a few ways you might enjoy the homemade garlic mayonnaise.
- Spread over bread, bagels, sandwiches, and wraps (like gyros/souvlaki/shawarma).
- Spread it over burgers – like this falafel burger or sweet potato mushroom burger.
- Use this garlic mayo dip for fries and sweet potato fries.
- Use as a dip with fritters and other finger food appetizers.
- Add it to pasta salads.
- Use it for potato salad or egg salad.
- As a dip for pizza.
- Alongside a cheeseboard/charcuterie board.
- Serve with roasted veggies like artichokes and asparagus.
- Mix into mashed potato for richness.
- Add it to marinades and make a garlic mayo dressing.
FAQs
If you omit the eggs, the recipe will no longer be mayonnaise. However, I’ll be sharing my recipe for garlic aioli in the next few days, which is naturally dairy and egg-free, so you may prefer that.
If you want to make a more traditional mayonnaise, feel free. I haven’t tried it with this specific recipe. However, you could turn to this homemade mayonnaise recipe and simply add the garlic.
If you’re able to use very fresh eggs, that may be fine. Otherwise, I prefer to use pasteurized eggs to properly eliminate the risk of salmonella.
If the garlic mayo recipe hasn’t emulsified properly, there are a few ways you could try to fix it. I’ve included tips in my mayonnaise recipe post and this garlic toum recipe.
Recipe Tips and Notes
- The color will vary: Based on the color of your egg yolks and the oil you use.
- Use room temperature eggs: This will help them emulsify with the other ingredients easier.
- Adjust the garlic flavor: Increase or decrease the amount of garlic to taste. If you aren’t sure how strong you’d like it, start with just one clove and then increase to taste once the mixture has emulsified.
- Don’t pour the oil too quickly: Otherwise, you may end up with mayonnaise that hasn’t been emulsified properly. While it’s possible to try to fix it, it’s better not to risk it.
- For creamier mayonnaise: You can add an extra egg yolk.
- Allow it to “marinate”: While you can use the condiment immediately, it tastes better after marinating for at least 30 minutes in the refrigerator first.
More Garlic Recipes
- How to make black garlic
- How to roast garlic
- Garlic cream sauce
- Fermented garlic honey
- Garlic and chili infused honey
- Easy garlic lemon pasta (pasta al Limone)
- Çilbir (Turkish poached eggs with garlic yogurt)
- Traditional Garlic Aioli
If you try this creamy garlic mayo recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!
How to Make Garlic Mayo (From Scratch + 2-Minute Cheat Version)
Ingredients
This will yield about 1.5 cups
- 0.7 oz garlic 4 cloves; adjust to taste
- 2 egg yolks
- 1 cup vegetable oil or olive oil or avocado oil
- 1 lemon juice 3 Tbsp; OR use white wine vinegar or a combination of the two; OR apple cider vinegar, rice vinegar, etc.
- 1/2 tablespoon mustard Dijon (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Check the blog post for optional flavor variations!
Suggested Equipment
- Hand-held blender OR food processor
- Microplane grater optional
Instructions
- Peel and mince/grate the garlic, juice the lemon, and separate the egg yolks from the egg whites.You can store the leftover egg whites in the fridge for 2 days or 3 months in the freezer.
- Add the egg, lemon juice, mustard, and garlic to either the jug of your immersion blender (or the jar you plan to store it in) or a food processor.
- Blender/Food processor: Begin blending the mixture, slowly streaming the oil into the mixture, a tablespoon or two at a time (streamed in slowly), until it’s all added and the garlic mayo is thick and creamy.Immersion Blender method: Add the ingredients to your immersion jug in the order listed above, along with half the oil added last. Allow it to settle for a few minutes, so it's in "layers". Then, start blending, making sure the immersion blender stays touching the bottom of the container.Once you notice emulsification beginning by the blades, slowly, gradually move the blender up towards the top of the mixture until it’s fully emulsified.Bowl method: You could also make this garlic mayo recipe using just a bowl and whisk. However, you need to be whisking constantly as you very slowly drizzle in the oil, so it’s a bit more laborious.
- No matter which method you use, once it's thick and creamy, allow it to marinate for 20-30 minutes. Then taste it and adjust the lemon juice, salt, pepper, or mustard according to your desired taste- enjoy!
2-Minute Shortcut Garlic Mayonnaise
- If you want to use a "cheat" method instead, simply combine pre-made mayonnaise (regular or vegan mayonnaise) with minced garlic (garlic paste would be better; you could also use roasted garlic or black garlic), a splash (or more) of lemon juice, and salt.I recommend using 2 cloves of garlic per 1/2 cup of mayonnaise with a splash of lemon juice and a pinch of salt. You could also add a small amount of mustard.Taste as you go along until you reach your desired flavor. However, I HIGHLY recommend allowing it to rest for 30 minutes before the final taste and adjustment, as it really helps all the flavors come together.
Storage Instructions
- Make ahead: This garlic mayo will taste even better on day two, after being allowed to marinate overnight. So feel free to make it a day or two in advance. I recommend at least 2 hours of resting time.Store: Transfer the homemade garlic mayo sauce to a sterilized jar and store in the fridge for between 5-7 days. I wouldn't store it for any longer than that as it contains raw garlic.
Notes
- The color will vary: Based on the color of your egg yolks and the oil you use.
- Use room temperature eggs: This will help them emulsify with the other ingredients easier.
- Adjust the garlic flavor: Increase or decrease the amount of garlic used to taste. If you aren’t sure how strong you’d like it, start with just one clove and then increase to taste once the mixture has emulsified.
- Don’t pour the oil too quickly: Otherwise, you may end up with mayonnaise that hasn’t been emulsified properly. While it’s possible to try to fix it, it’s better not to risk it.
- For creamier mayonnaise: You can add an extra egg yolk.
- Allow it to “marinate”: While you can use the condiment immediately, it tastes better after marinating for at least 30 minutes in the refrigerator first.
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