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Mama's Awesome Garlic Mayo!

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“This is my recipe for our family favourite garlic mayo. It is very simple & can be made in just a few minutes. If you store it in an airtight container in the fridge, it will keep well for at least a week. This mayo goes extremely well with chicken, as a dip for chips & veggies, in sandwiches, mixed into a salad, stuffed vine / grape leaves etc. My family & friends go crazy for this & whenever I make it I have to take them a tub of it! (If you omit the sumac, this also tastes just like the garlic mayo in Bradford's Shimla Restaurant) I have specified a salmonella vaccinated egg - in the UK they come with the red Lion stamp on - as you need to be careful with raw egg.”
READY IN:
4mins
YIELD:
2 large cups
UNITS:
US

Ingredients Nutrition

  • 1 large egg, free range (& salmonella vaccinated)
  • 2 garlic cloves, thinly sliced (I use fairly large cloves)
  • 12 teaspoon sea salt
  • 1 pinch sumac, ground
  • 1 -2 tablespoon vinegar (I use malt)
  • 14 cup olive oil
  • 1 34 cups sunflower oil

Directions

  1. In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic.
  2. Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency - usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish.
  3. Add the vinegar to taste & mix well with a spoon - add one tbsp & taste then add more if you wish.
  4. Serve with a sprinkle of sumac to decorate if desired. Or store in the fridge in a sealed container.

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