Homemade Garlic Mayonnaise: An Easy Blender Recipe

Store-bought mayonnaise is convenient, but homemade garlic mayonnaise tastes brighter, fresher, and far more flavorful. This version uses a handful of simple ingredients and comes together in a few minutes in a blender or with an immersion blender. It is rich and creamy with a gentle garlic bite and a hint of lemon.

Use it as a sandwich spread, a dip for fries, a dressing for slaw, or a sauce for grilled chicken and vegetables.

Why You’ll Love This Garlic Mayonnaise

• Ready in minutes: Once your ingredients are measured, the blending takes only a minute or two.
• Simple ingredients: You likely already have most of them in your kitchen.
• Fresher flavor: You control the amount of garlic, salt, and lemon juice.
• Versatile: It works as a spread, dip, sauce, or dressing.

Ingredients

• 1 large egg yolk, at room temperature (about 17 g)
• 1 tbsp (15 ml) fresh lemon juice
• 1 small garlic clove, finely grated or minced (about 1 tsp, or 3 g)
• 1/2 tsp (2.5 g) Dijon mustard
• 1/4 tsp (1.5 g) fine sea salt, plus more to taste
• 3/4 cup (180 ml) mild neutral oil, such as avocado oil, light olive oil, or canola oil

Ingredient Notes

Egg yolk: The yolk is the emulsifier that holds the oil and lemon juice together. Room-temperature yolks blend more easily. If you are concerned about raw eggs, use pasteurized eggs.

Oil: Choose a mild oil. Extra-virgin olive oil can taste bitter and strong when blended into mayonnaise. A light olive oil works well if you want a little olive flavor.

Garlic: Raw garlic is sharp, so start with one small clove. Grating it into a paste makes the flavor blend evenly.

Dijon mustard: Mustard adds a little tang and helps stabilize the emulsion. You can leave it out, though the flavor will be slightly milder.

Equipment You’ll Need

• Tall, narrow cup or jar that fits an immersion blender head, or a small blender or food processor
• Immersion blender, or a standard blender or food processor
• Measuring spoons and measuring cup
• Microplane or fine grater
• Airtight glass jar for storage

How to Make Homemade Garlic Mayonnaise

1. Prepare your ingredients. Let the egg yolk sit at room temperature for about 15 minutes. Grate the garlic finely so there are no large pieces.

2. Add the base ingredients. Put the egg yolk, grated garlic, lemon juice, Dijon mustard, and salt into a tall cup or the narrow container that came with your immersion blender. The cup should be just wide enough for the blender head.

3. Add the oil on top. Pour the oil gently over the yolk mixture. Do not stir. The oil should sit in a layer on top, which helps the emulsion form.

4. Blend at the bottom. Place the immersion blender head at the bottom of the cup and turn it on. Hold it still for 10 to 15 seconds, until the mixture at the bottom turns thick and pale.

5. Blend upward slowly. Keep blending while slowly lifting the blender toward the top of the oil. The mixture will thicken into a creamy mayonnaise in about 30 to 60 seconds. It should look smooth, thick, and hold soft peaks when you lift the blender out.

6. Taste and adjust. Add a small pinch of salt or a few drops of lemon juice if needed. Blend for a few more seconds to combine.

7. Transfer and chill. Scrape the mayonnaise into a clean airtight jar and refrigerate it for at least 30 minutes before serving. It will thicken further as it chills.

Pro Tips for the Best Results

• Keep the blender head fully submerged at the start. This is what creates the emulsion.
• Use a tall, narrow cup so the oil stays close to the blender head.
• Add the oil slowly if your mixture separates. Pour it in a thin stream while blending.
• If it looks loose, let it chill for 20 to 30 minutes. It often firms up as it cools.
• Use fresh lemon juice for the cleanest flavor.
• Grate the garlic finely, or rub it on a microplane, so it blends smoothly.

Common Mistakes to Avoid

Adding the oil too fast: Pouring all the oil at once can prevent the emulsion from forming. Add it steadily and blend slowly.

Using cold egg yolks: Cold yolks are less likely to emulsify smoothly. Let them sit out briefly before blending.

Using strong olive oil: Extra-virgin olive oil can make the mayonnaise taste bitter. Choose a milder oil instead.

Stirring too early: Stirring the oil into the yolk before the emulsion forms can cause it to separate. Let the blender do the work.

Variations and Substitutions

• Roasted garlic mayo: Replace the raw garlic with 1 to 2 teaspoons of mashed roasted garlic for a mellower, sweeter flavor.
• Herb mayo: Stir in finely chopped parsley, chives, or dill after blending.
• Spicy garlic mayo: Add a pinch of cayenne or a few drops of hot sauce.
• Lighter flavor: Use half light olive oil and half avocado oil for a gentle olive taste.

Serving Suggestions

Garlic mayonnaise pairs well with french fries, roasted potatoes, grilled chicken, burgers, fish tacos, roasted vegetables, and sandwiches. Spread it on toast with sliced tomato, or use it as a dip for raw vegetables.

Storage and Reheating

Store homemade mayonnaise in an airtight glass jar in the refrigerator. Because it contains a raw egg yolk, use it within about 3 to 4 days. Do not freeze it, since it will separate when thawed. There is no need to reheat it. Serve it cold straight from the refrigerator.

Frequently Asked Questions

Can I make garlic mayonnaise without a blender?

Yes. You can whisk the yolk, garlic, lemon juice, and mustard by hand in a bowl, then add the oil drop by drop while whisking constantly. This takes longer and requires patience, but it works.

Why did my mayonnaise separate?

Separation usually happens when the oil is added too quickly or the yolk is too cold. Start over with a fresh yolk and add the separated mixture slowly while blending.

Can I use whole eggs instead of egg yolks?

Whole eggs will make a looser mayonnaise with a different texture. For the thickest result, stick with a yolk.

How do I know when the mayonnaise is done?

It should look thick, creamy, and pale, with no visible streaks of oil. It should hold its shape on a spoon.

Can I make it ahead of time?

Yes. Make it up to 3 to 4 days ahead and keep it refrigerated in an airtight container.

Recipe Card

Recipe Name: Homemade Garlic Mayonnaise
Short Description: A creamy, fresh garlic mayonnaise made in a blender with simple pantry ingredients.
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes, plus 30 minutes chilling
Servings: About 3/4 cup (180 ml)
Course: Condiment
Cuisine: American
Cooking Method: Blending

Ingredients: 1 large egg yolk, 1 tbsp lemon juice, 1 small garlic clove, 1/2 tsp Dijon mustard, 1/4 tsp salt, 3/4 cup mild neutral oil.

Notes: Use room-temperature eggs and a mild oil. Pasteurized eggs are recommended if you prefer to avoid raw egg yolk.

Storage: Refrigerate in an airtight jar for up to 3 to 4 days.

What’s your favorite dish to pair with homemade mayo? Tell us in the comments.