Easy Garlic Mayonnaise

Judith Hannemann — Tue, 03 Aug 2021 23:00:35 +0000

Use this garlic mayonnaise as a sandwich spread or as a base to help crumb coatings adhere. Delicious either way.

Garlic Mayonnaise

If you’ve never tried homemade garlic mayonnaise, now’s your chance! And if you love garlic, you can start rejoicing!

Since it’s so velvety in texture, it can form the base of many salad dressings. Of course you don’t have to put the garlic in; this is simply a basic mayonnaise where I added garlic. You can leave it plain. Other additions could be herbs and spices you like. Cranberry and horseradish make fine additions as well.

However, today we’re talking garlic mayo and not just for dressing or sandwich spreads! Did you know that mayonnaise can replace the egg wash and flour to get breadcrumbs to adhere to food? I never made the connection either, but learned that in one of my air fryer groups. Mayonnaise also helps prevent the food from drying out.

So next time you want to bake or airfry breaded chicken breasts, use this! It adds such great flavor.

Dust Off That Immersion Blender

I’ve had an immersion blender for ages. They were all the rage about 10 years ago. I played with this toy and then put it away, using it only periodically to puree a soup. And yes, I even made emulsified dressings and mayo with it.

But dust it off an make this mayonnaise. You have all the ingredients on hand I am quite sure. With the stick blender, you don’t have to let the oil drizzle in a thin laminar thread. You just dump all the ingredients in a container then let ‘er rip, as they say.

As for the container, it’s best to use the one that came with your blender. If you can’t find it, a pint mason jar will work well. You need something tall and with a base that’s just a little bit larger than the head of the blender. The reason is so the oil can be gradually incorporated through the openings at the head of the blender. Just remember to use high speed and don’t stop until the mayo is almost formed.

Dijon Mustard

This is something that’s a regular pantry item for me because I like it as a condiment and I also use it in cooking. My Swiss Dijon chicken is one such recipe.

It’s use in this mayonnaise–or anything emulsified–is that it is also a great emulsification aid. You only use a small amount so you probably won’t even taste it. But don’t leave it out; you’ll have problems if you do.

And a word about the egg–to be on the safe side you can use a pasteurized egg. I don’t because I get fresh just-laid eggs from a friend who keeps free-range chickens that are fed organically. And yep, those eggs have a bluish shell!

The Recipe

Print Recipe Add to Recipe Box