15-Minute Blender Garlic Mayonnaise
Silky homemade garlic mayo made in minutes using a food processor and slow oil drizzling. Tangy from apple cider vinegar and Dijon mustard, with fresh or roasted garlic depth. The emulsion technique requires room-temperature ingredients and patience—pour oil gradually while the blade runs to achieve thick, creamy results. Optional whey or probiotic powder ferments the mayo for up to three months of shelf stability. Perfect for sandwiches, dipping, or topping roasted vegetables. This version prioritizes clean ingredients and gut-friendly fermentation, distinguishing it from store-bought mayo with added sugars and preservatives.
Ingredients
- 1 egg yolk, large
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, small, minced, or 1/2-1 tsp powder or 1-2 cloves roasted
- ¼ tsp sea salt
- 12 tbsp oil (avocado, macadamia, walnut, or light-tasting olive)
- 1 tbsp lemon or lime juice
- 1 tbsp whey or probiotic capsule powder(optional)greek yogurt (2 tbsp)1:1probiotic
creamier texture
Instructions
- 1
Bring all ingredients to room temperature before starting.
- 2
Separate egg yolk from white and reserve white for another use.
- 3
Add egg yolk, vinegar, mustard, garlic, and salt to small food processor bowl.
- 4
Start processor and drizzle oil very slowly while blade runs until desired thickness.
- 5
Adjust oil amount to reach preferred consistency.
- 6
Pour in lemon juice and pulse briefly to combine.
- 7
Taste and adjust seasoning as needed.
- 8
Add whey or probiotic powder if making for extended storage.
- 9
Let rest uncovered at room temperature for eight hours if using probiotic.
- 10
Transfer to sealed glass jar and refrigerate.
Tips
Use a small food processor bowl—large bowls create too much space and prevent proper emulsification. Some models have a dedicated oil-drizzle hole for hands-free pouring.
Room-temperature ingredients are critical for emulsification. Cold eggs or oil can break the mayo, causing it to separate.
Add oil very slowly at first, then increase speed once the mixture thickens and emulsifies properly.
Good to Know
Glass jar with sealable lid. Without probiotic: refrigerate up to one week. With whey or probiotic powder (after eight-hour room-temperature rest): refrigerate up to three months.
Prepare up to three months ahead if using probiotic or whey for fermentation. Room-temperature rest for eight hours activates enzymes and extends shelf life.
Serve chilled as sandwich spread, dip for vegetables, or topping for roasted potatoes, fish, or grilled meats.
Common Mistakes
Add oil too quickly to avoid breaking the emulsion and creating separated, broken mayo.
Use cold ingredients to avoid failed emulsification—all components must reach room temperature.
Skip the small bowl to avoid excess space that prevents proper thickening.
Omit the eight-hour rest if using probiotic to avoid wasting fermentation potential and reducing shelf life.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
creamier texture
FAQ
Can I use a regular blender instead of a food processor?
Regular blenders work but create thinner mayo due to larger capacity. Use an immersion blender for better control over oil drizzle speed and emulsification. The source mentions alternative methods in another recipe.
What if my mayo breaks or separates during blending?
Start over with a fresh egg yolk in a clean bowl. Slowly whisk in the broken mayo by the spoonful, allowing each addition to emulsify before adding more. Temperature and drizzle speed are critical.
How long does probiotic-fermented mayo keep compared to regular mayo?
Probiotic or whey-fermented mayo lasts three months refrigerated after an eight-hour room-temperature fermentation rest. Without fermentation cultures, store plain mayo in sealed glass jars for one week maximum.