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Garlic Mayonnaise

A good-quality, store-bought mayonnaise can also be used as a base: Whisk in the mustard, lemon juice, and garlic.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, June 1998


  • 2 teaspoons Dijon mustard
  • 1 large egg
  • 1 tablespoon freshly squeezed lemon juice (1/2 lemon)
  • 1 teaspoon salt
  • 1 cup canola oil
  • 1 large clove garlic, minced to a paste


  1. In the bowl of a food processor, combine the mustard, egg, lemon juice, and salt; process 5 seconds. While processor is running, pour oil through feed tube in a slow, thin, steady stream; process until ingredients have been amalgamated. Transfer mayonnaise to a medium bowl; stir in garlic. Store in an airtight container, refrigerated, up to 2 days.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.


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