Rich & smooth with a roasted, confit garlic flavour. This garlic mayo is great used as a dip or spread in sandwiches.

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How To Confit Garlic

My full confit garlic recipe can be found here.

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 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 is not as intense as the raw stuff.

Confit Garlic Mayo

To make this garlic flavoured mayo, we take confit garlic cloves, some of the confit oil and a squeeze of lemon juice & blitz this all up it until smooth in a food processor or a jug blender.
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.

How To Serve

This mayo makes a great dip for fries, chips & crisps. It can also be used in sandwiches (like my ultimate BLT), drizzled over a kebab or served alongside some roasted vegetables. This is a super versatile condiment which can be used for any number of things!

To Store

This mayo is best served when made fresh. If you happen to have any leftover, make sure to store it in a fridge. It will keep for up to 3 days.

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