Garlic Mayo
I got this recipe from a chef friend, John Farion, who was Chef at Birds in Hollywood. This dipping sauce goes great with everything, even your finger! It is perfect with rotisserie chicken, crab, lula kabob burgers, and yes, your finger. Just try not to taste too much, you won't have any left for your guests!
I got this recipe from a chef friend, John Farion, who was Chef at Birds in Hollywood. This dipping sauce goes great with everything, even your finger! It is perfect with rotisserie chicken, crab, lula kabob burgers, and yes, your finger. Just try not to taste too much, you won't have any left for your guests!
- Carbohydrate 7.84137428642503 g
- Cholesterol 7.80000000659373 mg
- Fat 10.0315744572811 g
- Fiber 0.0713136843293909 g
- Protein 0.395483589100421 g
- Saturated Fat 1.47238659313097 g
- Serving Size 1 1 Serving (32g)
- Sodium 213.605488939877 mg
- Sugar 7.77006060209563 g
- Trans Fat 0.452771981421241 g
- Calories 120 calories
Step-by-step
- Put garlic, pepper and mayonnaise in small food processor and process.
Why does raw garlic turn sharp and aggressive when processed at high speeds? Mechanical disruption of garlic cell walls releases alliinase enzymes, which instantly combine with sulfur compounds to produce fiery allicin. By adding the cloves directly to a standard mayonnaise base in a small food processor, the lipid molecules in the oil coat the sulfur compounds immediately, rounding out the harsh burn without dulling the aromatic punch.
Texture and Emulsion Stability
Commercial mayonnaise relies on uniform droplet dispersion, and adding high-moisture solids like fresh garlic threatens to break that delicate suspension. Process the mixture in short three-second pulses rather than running the motor continuously. Continuous friction generates heat, and heat melts the egg-and-oil emulsion, resulting in a thin, greasy separation instead of a clingy spread.
- Watery sauce results from processor blade speed generating heat that breaks the fat bonds.
- Pungency spikes if cloves sit too long before blending due to prolonged enzymatic reactions.
- Storage past 48 hours requires refrigeration below 40 degrees Fahrenheit to prevent bacterial growth from raw garlic.
