Garlic Mayonnaise

1. 1

   Coarsely chop garlic, and gather into a pile.

2. 2

   Sprinkle with a bunch of sea salt.

3. 3

   Place flat side of a knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you.

4. 4

   Repeat until a paste forms; place in a small bowl.

5. 5

   Add boiling water and let stand 1 minute.

6. 6

   If mixture is still chunky, strain through a fine mesh sieve and discard any chunks; sat aside.

7. 7

   Whisk together vinegar, lemon juice, 1 teaspoons sea salt, and dry mustard.

8. 8

   in a non-reactive bowl until salt and mustard are dissolved.

9. 9

   Add egg yolks and beat until smooth.

10. 10

    Add oil, drop by drop, and then in a slow, steady stream, whisking constantly until it is emulsified.

11. 11

    Stir in garlic paste.

12. 12

    If mayonnaise seems too thick, add a little more hot water until desired consistency is reached.

13. 13

    Keep mayonnaise in an airtight container, refrigerated for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.