Garlic-Vinegar Mayonnaise

cheese-stuffed portobello burger topped with arugula
Photo: Con Poulos
Prep Time:
5 mins
Total Time:
5 mins
Makes 1/2 cup

This bright and creamy condiment is right at home on a plant-based portobello burger. Also try it with other dishes like fish and chips and roast beef sandwiches.


  • 1 small clove garlic, chopped

  • Kosher salt

  • ½ cup mayonnaise

  • 2 teaspoons sherry vinegar


  1. On a cutting board, sprinkle garlic with salt; use the flat side of a chef's knife to mash into a paste. Stir into mayonnaise; add vinegar. Mayonnaise can be refrigerated in an airtight container up to 3 days.

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