Mustard and Garlic Mayonnaise

6 Reviews
100% would make this recipe again

A thick dip which goes particularly well with grilled meats.

This recipe is incompatible with your food profile

Ingredients

??? garlic ???
??? egg yolks ???
??? lemon juice, freshly squeezed ???
??? whole-grain mustard ???
??? olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

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

Method

  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.

Observations

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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Sauces & Dips | Halal | Kosher | Vegetarian | No Cook

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.