STREAMING NOW: Famous Food Truck

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from the August 1986 issue of Gourmet Magazine. The mayonnaise has a nice ying and yang presentation. Serve with grilled meats or vegetables. It may be made up to 2 days in advance and kept covered and chilled in the refrigerator.”
READY IN:
25mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mortar and pestle, mash the garlic with the salt into a paste.
  2. Transfer the paste to a small bowl and whisk in the egg yolk and the lemon juice. Add 1/4 cup of the oil, drop by drop, whisking constantly, and season the garlic mayonnaise with lemon juice, salt, and black pepper to taste.
  3. In a food processor or blender puree the pimiento with 1/4 cup of the garlic mayonnaise and the cayenne, scraping down the sides often. Spoon the garlic mayonnaise and the pimento mayonnaise each into one half of a small serving dish.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: