Eggless Garlic Dijon Mayo

4 from 1 vote

An easy creamy homemade mayo with garlic and dijon which is great on sandwiches or topped on roast beef or chicken.

Prep Time5

Cook Time10

Total Time15

Course: Condiments

Cuisine: French

Servings: servings

Calories: 197kcal

Finely mince the garlic as much as possible or crush using a garlic press. Squeeze the fresh lemom.
Combine the oils and set aside.
¼ cup olive oil, 2 tablespoons vegetable oil

Add the lemon juice, milk, and mustard into the blender. Cover the blender or small food processor, leaving only a small crack (or remove the portion of the lid that allows additions) and turn on low setting. Blend until well mixed.
2 teaspoons fresh lemon juice, ½ teaspoon Dijon mustard, ¼ cup milk
Add the blended oils 1 teaspoon at a time, allowing blender to run for 5 seconds after each addition. With the blender running, you can pour the oil into the blender in a very thin stream. It should only take about a minute. Pause occasionally to scrape down the sides.
Once the oil is completely incorporated, the mix should be thick and pale. Add the salt and minced garlic, pulsing several times to incorporate.
2 cloves garlic, ¼ teaspoon salt
Scrape into a glass container and refrigerate until ready to serve.

Use a neutral flavored vegetable oil like sunflower, grapeseed, or canola are all good choices. A neutral-flavored oil doesn't interfere with the other ingredients and ensures that the other flavors are not overpowered!

It’s important to add the oil slowly otherwise it won’t thicken properly. By adding the oil slowly, you allow the liquid ingredients to gradually accept the oil, forming a stable, uniform emulsion. Slowly adding the oil helps in achieving the creamy, thick consistency characteristic of mayonnaise. Adding the oil too quickly and you will have a thinner, more liquid texture rather than the rich creaminess desired.