Garlic Mayonnaise

Preparation info
  • Makes

    2½ Cups

    • Difficulty


Appears in

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.


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


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.