Mustard and Garlic Mayonnaise

Mustard and Garlic Mayonnaise

A thick dip which goes particularly well with grilled meats.

165 ml (0.66 cup)
Preparation 10 min


2 cloves garlic    
1 egg yolks    
1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 tsp whole-grain mustard   5 mL
2/3 cup olive oil   170 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful for this recipe.


  1. Crush or press the garlic and put it in a blender or food processor.
  2. Separate the egg whites and yolks. Put the yolks in the blender. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe.
  3. Add the lemon juice and mustard to the blender, then process a few seconds, until smooth. With the motor running, add the oil slowly until the mixture forms a thick cream. Season with salt and pepper. Serve.


The sauce can be kept for 7 days, covered, in the refrigerator.

This recipe is in the following categories: Eggs | Sauces & Dips | Halal | Kosher | Vegetarian | No Cook

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