• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
At Home with Rebecka
  • ABOUT
    • AWARDS and PUBLICATIONS
      • OPERA JOURNEY
    • CONTACT
    • AFFILIATE PROGRAMS
    • PRIVACY POLICY
    • DISCLAIMER
  • RECIPE INDEX
    • RECIPES
    • ORGANIC EDIBLE FLOWER - Resources and Comprehensive List of Edible Flowers
    • HOME CANNING SAFTEY GUIDELINES
    • VIDEOS
menu icon
go to homepage
  • RECIPE INDEX
  • ABOUT
  • MasterChef Generations 🆕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPE INDEX
    • ABOUT
    • MasterChef Generations 🆕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Condiments

    Homemade Roasted Garlic Mayonnaise

    September 4, 2012 by athomewithrebecka Leave a Comment

    Jump to Recipe

    Making Homemade Mayonnaise

    Nothing could be more simple than making homemade mayonnaise so get out the egg yolks, lemon juice, garlic, and olive oil to whip up a batch of homemade mayonnaise today.  The flavor is eons beyond any store-bought version and the health benefits of making your own outshine the store-bought version by a mile.   Packed with protein, minus the preservatives as well as the health benefits of using olive oil, this is a must-try recipe.

    Emulsion Facts

    Mayonnaise is classified as an emulsion.  An emulsion is made up of two or more liquids that when blended slowly become a stable cohesion.   Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat. Common fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces.

    Water in fat emulsification is most commonly found in the form of vinaigrettes and whole butter.  

    Amazing Eggs Facts

    Egg yolks have a natural molecule called lecithin and when added to lemon juice and olive oil, the lecithin acts as a stabilizer. Without the addition of the egg yolk, the oil and lemon juice are unable to create an emulsion and will eventually separate.

    Let me be clear, I'm not claiming to understand emulsions scientifically or profess to be an expert in the area, all I know is that when you mix egg yolks, oil, and lemon juice, you get a delicious, creamy condiment called mayonnaise.

    Safety Issues

    The recipe calls for raw egg yolks which can carry the risk of salmonella, so you must purchase the freshest eggs possible.   Food science experts say that citrus juices and olive oil kill bacteria you can elevate any worry by using pasteurized eggs.

    Pasteurization

    Is the process of heating food to a specific temperature for a certain duration and immediately cooling.  Pasteurization slows the process of microbial growth which in turn slows spoilage.   

    Safe Storage

    To store homemade mayonnaise safely; keep any unused portion in an air-tight container and keep refrigerated for up to 42 hours.

    Other considerations

    I use a pure olive oil or a mixture of safflower, and corn oils to ensure the mayonnaise will not break after being refrigerated.  Extra virgin olive oil tends to break after refrigeration.  

    Fixing a Broken Emulsion

    If your mayonnaise breaks after being refrigerated it doesn't mean you have to throw it out.  Just beat a room-temperature egg yolk in a medium bowl and slowly whisk in the leftover mayonnaise.

    Roasted Garlic

    Homemade Roasted Garlic Mayonnaise

    athomewithrebecka
    Roasted garlic imparts a nutty flavor to the rich and creamy texture of this homemade condiment. Other options for flavored mayonnaise; add a pinch of chili powder, chopped green chilies, or fresh herbs such as basil or tarragon; the sky is the limit when making your mayonnaise.
    No ratings yet
    Print Recipe
    Prep Time 12 minutes mins
    Course Condiment Filling
    Cuisine American
    Servings 2 cups

    Equipment

    • 1 Food processor or hand-held emersion blender

    Ingredients
      

    • 2 raw egg yolks
    • ¾ cup pure olive oil
    • 2-3 tablespoons fresh lemon juice
    • pinch of salt and white pepper
    • 1 whole head of garlic
    • 2 tablespoons olive oil

    Instructions
     

    For The Roasted Garlic

    • Preheat oven 350 degrees
    • slice through the top of the garlic bulb as shown in the photo above. 
      Place the bulb on a square piece of aluminum foil, and drizzle with 2 tablespoons of olive oil. Wrap foil around the bulb, twist top closed, and bake at 350 degrees for 45-50 minutes.  If roasting just one garlic bulb use a toaster oven to save energy.

    For the Mayonnaise

    • In a food processor (or hand-held emersion blender) mix egg yolks, lemon juice, a pinch of salt, and pepper for a few seconds with the mixer running on medium speed, slowly drizzle a thin stream of olive oil into the egg yolk mayonnaise will begin to thicken after about ¼ cup oil is added, at that point adding a faster stream of oil is fine and will make the process go faster continue to add oil until mixture is thick, not all of the olive oil may be used to complete your mayonnaise, you may also add more lemon juice to thin the recipe if it becomes too thick
    • Remove roasted garlic from the oven and allow to cool slightly hold the garlic bulb by the back end and squeeze the roasted flesh into a small bowl, you may need to use a paper towel to hold the bulb if it is still too warm to handle add garlic to mayonnaise and blend until incorporated taste for seasoning
    Keyword Condiments, Homemade, Mayonnaise
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    Roasted Garlic Mayonnaise is the essential flavor component in my Veggie Sandwich, made with Homemade Sandwich Rolls.  Thinly slice fresh squash, zucchini, sweet or red onion, cucumber, tomato, avocado, lettuce and a handful of spicy sprouts. Enjoy!

    « Homemade Sandwich Rolls
    Canning Fig Preserves »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

    Sandwiches

    • Asada Tortas
      Asada Tortas with Desert Pepper Salsa
    • Quarry Challenge MC14
      The Quarry Team Challenge
    • Breakfast Sandwich
      Breakfast Sandwiches
    • MahiMahi sandwich
      Mahi Mahi Salad Sandwich
    • Tarragon Chicken Salad Sandwiches
      Tarragon Chicken Salad Sandwiches
    • Coffee Bacon BLT with Smokey Pimento Cheese Spread
    See more Sandwiches →

    Trending Cakes

    • Banana Split Cake
      Easy No-Bake Banana Split Cake
    • Chocolate-Mayonnaise cake
      Chocolate-Mayonnaise Cake
    • Upside-Down Apple Cake
      Upside-Down Apple Coffee Cake
    • Strawberry Creme Crinkle Cake
      Strawberry Crème Custard Crinkle Cake
    • Strawberry Angel Food Cake
      Strawberry Angel Food Cake
    • Lima Bean and Ham Stew Recipe
      Lima Bean & Ham Stew with Sweet Cornbread Cake
    See more Cakes →
    • ABOUT
    • AFFILIATE PROGRAMS
    • AWARDS and PUBLICATIONS
    • CONTACT
      • DISCLAIMER
    • HOME
    • HOME CANNING SAFTEY GUIDELINES
    • OPERA JOURNEY
    • PRIVACY POLICY
    • RECIPE INDEX
    • VIDEOS
    • ORGANIC EDIBLE FLOWER - Resources and Comprehensive List of Edible Flowers

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Contact
    • About
    • Home

    Copyright © 2024 At Home with Rebecka

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required