Mustard and Garlic Mayonnaise

5 Reviews
100% would make this recipe again

A thick dip which goes particularly well with grilled meats.

Preparation : 10 min
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


2 cloves garlic
1 egg yolks
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 tsp whole-grain mustard 5 g
2/3 cup olive oil 170 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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.

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Members' Reviews

5 Reviews (5 with rating only ) 100% would make this recipe again

This recipe is in the following categories

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

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