Homemade Garlic-Rosemary Mayonnaise
If you've never made homemade mayonnaise, you might be surprised by how easy it is! This garlic-rosemary version is absolutely delicious.
Servings (1 tablespoon) servings
Ingredients
- 1 egg yolk room temperature
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon coarse-ground or Dijon mustard
- ¼ heaping tsp. kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup canola oil make sure it’s fresh–if it has any hint of being rancid, use a different bottle because it really impacts the flavor of your mayonnaise
- ¼ cup olive oil
- 2 cloves garlic small cloves, pressed
- 1 teaspoon chopped fresh rosemary
Instructions
- In a medium bowl, whisk together the egg yolk, lemon juice, and mustard.
- Combine the oils in a separate container and, while whisking the egg yolk mixture vigorously, add a few drips of the oil mixture. When the mixture is completely combined, add a little more oil, repeating with larger amounts of oil each time until you’re adding it in a steady stream.
- After all the oil has been added, continue whisking vigorously for 30-60 seconds or until the mixture is thickened. It won’t be as thick as commercial mayonnaise because it will continue to set and because it’s slightly warmer than room temperature.
- Add the pressed garlic, chopped rosemary, and additional salt and pepper to taste. Refrigerate for at least an hour before serving. This will keep for about 3-5 days.
Nutrition
Serving: 1tablespoon, Calories: 128kcal, Carbohydrates: 0.3g, Protein: 0.3g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Cholesterol: 16mg, Sodium: 5mg, Potassium: 6mg, Fiber: 0.04g, Sugar: 0.04g, Vitamin A: 22IU, Vitamin C: 0.5mg, Calcium: 3mg, Iron: 0.1mg
Calories: 128kcal
Cost: $3
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