Are you ready for the best homemade garlic mayo recipe? I have one for you! This is an adaption of the mayo my grandmother and mom made when I was growing up, but it has an unexpected ingredient or two, which is what really sets it apart. I have been teasing this recipe for so long, and I finally have it ready to share. I filmed an Everyday Dish YouTube Video to go along with it too, which is why it’s taken me so long to do. Thankfully my amazing husband stepped in to edit the video.
So now you’re probably wondering what the secret ingredient is, and I’ll tell you. It’s mashed potato. It may sound strange to add, but it really helps stabilize and emulsify the mayo (along with some aquafaba), since we aren’t adding eggs. I’m truly amazed at how well the combo works, along with a great tasting oil (I used organic sunflower, but any light oil will work), a little lemon juice, mustard, and salt. It only takes about 5 minutes to make, and is seriously delish!
I should also add that I used dried instant mashed potatoes. Not the kind with added milk or butter, just dehydrated mashed potato flakes that I mixed in a ramekin with hot water until fluffy. I’m sure you could also steam a peeled russet potato and mash or rice (using a potato ricer). Just make sure that it’s cooled to room temperature before using.
I find it will last in my fridge at least a week, and its amazing on everything from artichokes to steamed or roasted potatoes, fries, steamed green beans, or even salad. Once you try this mayo you’ll have a hard time going back to store-bought.
I’d love to hear if you make it! You can tag me on Instagram @julieskitchenette.
Happy Cooking!
xoxo Julie
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The Best Homemade Garlic Mayo! Vegan, Egg-Free + Dairy-Free Too
Description
This recipe is based on my grandmother’s garlic mayo that she made when I was young. Now in place of eggs there’s a little mashed potato and aquafaba.
Ingredients
1/4 cup aquafaba
3 tablespoons mashed potato (I used instant mixed with just enough hot water)
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
About 2 cloves garlic, pressed or finely minced
1 cup sunflower or other light flavored oil
Instructions
You’ll want to use a stick blender for this recipe, along with a large canning jar or beaker that will accommodate the stick blender.
In the canning jar, combine the aquafaba, mashed potato, lemon juice, Dijon, salt, and garlic. Using the stick blender, blend until frothy.
With one hand holding the stick blender while it’s on, use your other hand to slowly pour the oil into the jar in a thin stream. You’ll want to move the stick blender up and down in the jar to incorporate and emulsify the oil into the mixture. The mayo will get thicker as you add more oil. The finished mayo will be be thick and creamy once you’ve adding all of the oil.
Once refrigerated, the mayo will thicken up a little more. It should last at least a week in your fridge.
Hi Julie,
I am anxious to make the mayo. I don’t know what aquafaba is. Elaine