How To Make Confit Garlic Mayo
Homemade confit garlic mayo is super easy to make & jam packed full of flavour. Use it in sandwiches, on burgers or as a dip for fries, roasted veg & crisps.
This homemade confit garlic mayo is jam packed full of flavour, is super easy to make & is perfect for spreading into sandwiches, drizzling on top of burgers or using as a dip for fries, roasted veg, crisps & loads more. You only need 4 ingredients to make confit garlic mayo & it comes together in literally minutes!
How To Make Confit Garlic
To confit something is to submerge it fully in fat & then cook. To use this technique with garlic we take peeled cloves, place them in a pan then cover in vegetable oil. This is then cooked at a low temperature until the garlic softens. The end result is deep, golden brown cloves of garlic that have a gentler, roasted flavour that’s not as intense as the raw stuff.
Confit garlic also works really well in homemade hummus, as well as in pasta sauces, mashed potatoes, lasagnes, garlic butter, steak marinades & loads more! You can buy confit garlic & it’s available in some supermarkets but it’s incredibly easy to make at home. If you’d like to make your own confit garlic, I’d recommend checking out our how to make confit garlic guide!
How To Make Confit Garlic Mayo
To make confit garlic mayo, we take confit garlic cloves, some of the confit oil and a squeeze of lemon juice & blitz this all up in a food processor or a jug blender, until smooth & combined. You’ll also need to season the mayo to taste with salt & pepper.
If you haven’t got a food processor, you could puree the garlic up by hand, either with the back of a knife on a chopping board or in a pestle & mortar then mix this into mayo along with the other ingredients. If you’d prefer a garlic mayo with a stronger, punchier flavour, add in a couple of extra cloves of confit garlic & an extra spoonful of the garlic oil.
Frequently Asked Questions
Confit garlic mayo will keep for up to 3 days in the fridge & should be stored in an airtight container.
Yes, you can swap confit garlic for roasted garlic when making mayo & it will be a 1:1 swap. To roast garlic, cut the top off the bulb to expose the cloves then wrap in foil & roast at 200°c/392°f until soft & tender.
Although they are similar, confit garlic mayo & aioli aren’t the same thing. Traditional aioli is made by emulsifying crushed garlic with olive oil & doesn’t contain mayonnaise.
More Side & Sauce Recipes To Try!
- The Ultimate BLT
- Overnight Focaccia
- Hummus With Roasted Chickpeas
- Goose Fat Roasted Crushed New Potatoes
- Creamy Mustard Butter Beans With Smoked Ham Hock
- Pizza Oven Garlic Bread With Burrata
How To Make Confit Garlic Mayo
Equipment
- Food Processor
Materials
- 250 g Mayonnaise
- 4 Cloves Confit Garlic
- 2 tbsp Confit Garlic Oil
- ½ Lemon, Juiced
Instructions
- Add all of the mayo ingredients into a food processor. Blitz until smooth then season to taste with salt & pepper.
- Transfer the mayo to a container then store in the fridge until ready to use.
