Garlic Mayonnaise

Name: Garlic Mayonnaise
Yield: Makes 2½ Cups
Ingredients: ½ teaspoon salt; ¼ cup fish or chicken stock, depending on final use; 2 cups olive oil; 4 garlic cloves, peeled; 2 egg yolks; ¼ cup fresh white breadcrumbs

Preparation info

Makes
2½ Cups

Difficulty
Easy

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

The most dramatic difference between hand- and machine-made mayonnaise can be tasted when you make garlic mayonnaise in a mortar and pestle (not the smooth chemist’s variety but one of semi-rough marble) rather than in a machine. The texture is like velvet, the flavors are subtle, and the result is by far the most digestible.

Ingredients

4 garlic cloves, peeled
2 egg yolks
¼ cup fresh white breadcrumbs<

Sauce

Method

Work the garlic, egg yolks, breadcrumbs, salt, and a little stock to a paste in a mortar or food processor. When the paste is smooth, start adding the oil slowly, working it all the time. Add as much oil as the sauce will take without breaking; then add stock to thin it so that it will just pour off a spoon.