Mayonnaise in a jiffy


Mayonnaise to me seemed as a tough thing to make and the options available in the market were so horrible that I dare not tread again to the isle of displaying various brands available.

However, seeing mayo demystified in master-class (masterchef australia), I mustered up the courage to try it for my own self and boy was it easy. Adding a twist to what was shown on the show, I made garlic mayo. Here’s a simple but bull’s eye recipe for Garlic Mayonnaise.


  • 3/4 – 1 cup Oil (Olive preferably)
  • 1 Egg
  • 1 tbsp Mustard sauce
  • 1 tsp Vinegar
  • 5-6 cloves Garlic
  • 1/2 tsp White pepper, crushed
  • Salt to taste


Preheat the oven at 170 degree Celsius and bake the garlic for 15 mins. Squeeze the pulp from garlic and keep aside.

In a blender, crack an egg. To it add the mustard sauce, vinegar, 1/4 cup of oil and whisk for 30 seconds so that the ingredients emulsify. Now slowly keep adding the oil from the side and keep whisking till the whisk resists more oil from emulsification.

Add the salt and pepper. Mix the garlic pulp as per your liking of garlic intensity, check for seasoning and add salt if needed.

Here you have it, fresh Mayonnaise!!


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