Unsurprisingly, I am very fond of mayonnaise. I like it to be really thick and creamy like the kind you would buy, rather than make yourself, so I have had to work out how to do this without having access to industrial-strength emulsifying agents.
This mayonnaise uses roasted garlic, but not in full-on aioli amounts. Garlic has emulsifying qualities, like eggs, just not as good. Adding some roasted garlic (because I detest raw garlic and when roasted it is pulpy and blends away to velvety smoothness) helps to ensure that the emulsion is strong enough to give a thick and creamy consistency and texture.
Another thing that helps to get the store-bought thickness I love is to add the acid (vinegar or lemon juice typically) at or near the end of the process. If you start out with it, it seems to take ages to thicken and if you add it later you can knock back some of the density if your emulsion is turning out to be a little too awesomely thick.
It is pretty tough to keep whisking by hand with thick mayonnaise like this. I use a stick blender or a food processor but if you have neither of those you could use an electric handheld electric beater. If you’re using a food processor, you might have to scale up production a little bit so the blades can properly engage. More mayonnaise for everybody!
- 2 Egg yolks
- 1 Level tablespoon Dijon mustard
- 2 Level teaspoons pulpy Roasted Garlic
- Pinch of salt
- Pinch of white pepper (you can use black pepper if you want, no one cares)
- 200ml Light olive oil, in a pouring jug (you will most likely not need all of this oil; it is just a guideline)
- 1 Teaspoon White Balsamic vinegar or white wine vinegar
- Put your egg yolks, Dijon mustard, pulpy roasted garlic and your pinches of salt and pepper into your chosen mayonnaise-ing machine or bowl.
- Give the yolks and other ingredients an initial mix together and then start adding your oil in a slow, steady stream. You may want to start out just dripping very small drops into it until your emulsion is looking stable.
- Keep steadily adding oil and building up your mayonnaise until it is getting really thick. If you are using a stick blender you might find it gets a bit strenuous after a while so at that point you could add your vinegar to loosen it up a bit. Try to get as much of the oil as you can into the mayonnaise; I usually call it a day once about 160ml is gone because the mayonnaise is impressively thick by then. And I just get bored.
- Taste your mayonnaise to see if you want to add more salt, pepper, or acidity. I always want to add more salt and pepper but find that my quantity of vinegar is usually suitable for my tastes. You might want to add some more pulpy roasted garlic as well, if you are going for a more aioli-like flavour. Sometimes I put cayenne pepper in instead of white pepper.
- Store your luxuriantly full-bodied mayonnaise in an airtight container in the refrigerator.