Spanish · Lunch
Garlic Mayonnaise Dip
Spanish-style garlic mayonnaise made by slowly emulsifying raw garlic and egg yolk with olive oil, finished with lemon juice and salt. Served cold as a thick, pungent dip for crusty bread, fried potatoes, or grilled vegetables. Rich and creamy without dairy.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
2074Calories
40.6gProtein
205.8gFat
6.3gCarbs
1.8gSugar
0.9gFiber
868mgSodium
6336mgChol
33.3gSat Fat
300mgPotassium
90mgCalcium
2.1mgIron
9mcgVitamin B12
10.5mgVitamin C
vegetarian
low-carb
protein-rich
mediterranean
all-time-classics
quick-lunch
vegetarian
Instructions
1
Prep
Separate egg yolks into a medium bowl and set a damp cloth under it to keep steady. Add garlic, salt, and black pepper.
2
Build
Whisk the yolk mixture for 30 seconds until pale and slightly thickened.
3
Emulsify
Add olive oil in a very thin, slow stream, whisking constantly until a glossy mayonnaise-like emulsion forms after 4 to 5 minutes.
4
Finish
Whisk in lemon juice until the sauce loosens slightly and turns lighter, about 20 seconds. Chill 10 minutes before serving cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g egg yolk (approximately 11 large egg yolks)
- 4 cloves4 cloves garlic
- 300ml300ml olive oil
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
