A mayonnaise recipe that is foolproof and so versatile.

Let’s talk about my favorite condiment. This garlic mayo sauce is so good that I can easily ditch the gravy and eat some roti with it.

It’s no secret that I love garlic. Just take a scroll through my recipes and you’d be hard-pressed to find one that doesn’t have garlic in it. Well, except the sweet recipes, but I wouldn’t be surprised if I found a way to add garlic in a dessert either. Yes, it’s an obsession. I’m the kind of person who adds 4 cloves of garlic if a recipe calls for 2.

But the garlic flavour is just one of the reasons why I love this mayo so much. I think it would easier to list them out:

  1. Garlic. ‘Nuf said.
  2. Quick. Takes 5 minutes to make.
  3. Easy. Even beginners can make it!
  4. Foolproof. You literally cannot mess this recipe up.
  5. Versatile. Want it thicker? Add more oil.
  6. Multi-purpose. Ran out of mayo for sandwiches? Ditch the garlic and you’ve got yourself a top-notch substitute.

This is served at pretty much any South Indian restaurant that serves meat, but making it at home is so easy, it barely takes 10 minutes!

It goes sooo well with tandoori or grilled chicken, but it’s perfect in shawarma as well. If you ditch the garlic, it can be a pretty good replacement for whereever you use mayonnaise as well – I’ve made it for sandwiches, coleslaw, etc., etc.

The ingredients you need to make it are so simple and I can bet you already have everything in your kitchen.
This recipe is more of a ratio. You can make as much as you like, just multiply the ingredients as needed. The recipe given here would make about a cup of mayo.

What are the ingredients needed to make Garlic Mayo/Sauce?
  • 1 egg white,
  • 1 small clove of garlic,
  • 1/4 cup vegetable oil, or more
  • Squeeze of lemon juice (optional),
  • Salt, to taste.
How to Make Mayo easily?

All you need is any kind food processor, blender, or even those mini chopper machines. Most kitchens have a blender of some sort, so there’s no need for any special equipment. You’ll mince the garlic, add the lemon and salt, then the egg white, and then the oil in small increments. That’s it!

As I said earlier, this recipe is literally foolproof. I would be surprised – no, shocked – if you were to tell me you messed this up. I’ve had several others tell me that this has worked for them even though they’ve tried making mayonaise without success earlier, as well!

Want some proof that nothing can mess it up? Once, I realised that I had added too much salt and too much garlic after I was done, so I added an extra egg white into the finished sauce, right into the blender jar and kept going. What do you know, it was just perfect!

Another time, I added too much oil and it was a bit too thick for my liking as I was using it as a dipping sauce, so I added a few drops of water straight from the tap and it was just perfect!

And another time, I tried making it with a whole egg and it was just (you guessed it) perfect. However, I do not recommend it as it tasted a bit too eggy. It does tell me, though, that it doesn’t matter if your yolk breaks a little while you’re separating it. Unlike meringues, it does not affect this recipe!

What to Serve with Garlic Mayo?

This mayo is a fantastic dipping sauce for all kinds of grilled meats and kababs. You can also use it just as you would regular-store bought mayonnaise.

Here are some recipes that I’ve served the garlic sauce with:

So, let’s get on with the step-by-step recipe for Garlic Mayo Sauce

Garlic Mayo Sauce

Prep Time: 10 min

Cook Time: 0

Serves: 2-3

Step : Blend.

  • 1 egg white,
  • 1 small clove of garlic,
  • 1/4 cup vegetable oil, or more
  • Squeeze of lemon juice (optional),
  • Salt, to taste.
  1. In the jar of a blender or food processor, add the garlic, salt and lime. Mince the garlic as much as possible.
  2. Add the egg white and blend for a few seconds until it turns white and frothy.
  3. Start adding the oil in, 1-2 tbsp at a time, blending after each addition. It will thicken with each addition. Keep adding oil until you reach the desired consistency.
  4. Taste and adjust seasoning.

Notes

– The measurement for oil is an estimate. Depending on how thick you want it and the size of your egg, you may need more or less.
– Keep it slightly thinner if serving as a dipping sauce, thicker if using as a spread.