Foolproof Lemon-Garlic Mayonnaise
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1clove garlic, minced
- 4oil-packed anchovies, minced (optional)
- 1large egg yolk, at room temperature
- 1teaspoon Dijon mustard
- ½cup extra-virgin olive oil
- 1tablespoon freshly squeezed lemon juice, plus more to taste
- Salt and freshly ground black pepper
Nutritional analysis per serving (1 servings)
1055 calories; 114 grams fat; 17 grams saturated fat; 0 grams trans fat; 82 grams monounsaturated fat; 13 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 8 grams protein; 653 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
- Step 2
With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.
Private Notes
Comments
This is a great mayonnaise for the addition of anchovies which, add considerably to the complexity and depth of flavor. One caveat is that oil-packed anchovies are salty on their own, so one should taste and think before adding additional salt. Also, I found that 3/4 of a cup of oil was needed to get the sauce to emulsify and set up properly. Finally, remember, if the ingredients are cold (especially the egg but the mustard and lemon juice as well) then the mayonnaise won't really work.
I've made mayonnaise lots of times and extra virgin olive oil always seems too overpowering. Use a very mild tasting one, or a mix of vegetable oil and extra virgin olive oil instead if you don't like this the first time you make it.
In the past homemade mayo was something I shied away from making. This recipe helped me conquer my fear of making mayo in my own kitchen. Sheer perfection was the result. Like the previous user I increased the oil and used roasted garlic instead. My husband likes it spicy so chipotle is next. Thanks for this keeper.
This did not work. Like other commenters I got a watery mess.
Lovely mayonnaise. I added fresh dill and also capers, and used for deviled eggs, with a small piece of smoked trout and sliver of roasted red bell pepper on each one. Delicious.MJ
My first attempt at this has failed. I liked that it produces a small quantity, but one egg yolk, even in the narrowest container, is insufficient liquid for the machine to work. The blade cannot even reach it. I knew it couldn’t work, but drizzled the oil in anyway. It…did not work. This should not be made with a tool that cannot provide the constant whisking motion required for emulsification to occur here with only one egg yolk and minimal other ingredients present.
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