Garlic Mayonnaise

This garlic mayonnaise recipe courtesy of Scott Peacock will be a great addition to any soft-shelled crab dish.

  • Yield: Makes about 2 cups
Garlic Mayonnaise

Source: The Martha Stewart Show, May Spring/Winter 2007


  • 1 clove garlic
  • Sea salt
  • 3 tablespoons boiling water
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dry mustard
  • 2 large egg yolks
  • 1 1/2 cups vegetable oil, such as peanut, light olive, or a combination of each


  1. Coarsely chop garlic, and gather into a pile. Sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms; place in a small bowl. Add boiling water and let stand 1 minute. If mixture is still chunky, strain through a fine mesh sieve and discard any chunks; set aside.

  2. Whisk together vinegar, lemon juice, 1 teaspoon sea salt, and dry mustard in a nonreactive bowl until salt and mustard are dissolved. Add egg yolks and beat until smooth. Add oil, drop by drop, and then in a slow, steady stream, whisking constantly until emulsified. Stir in garlic paste. If mayonnaise seems too thick, add a little more hot water until desired consistency is reached.

Cook's Notes

Keep mayonnaise in an airtight container, refrigerated, up to 1 week.


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