Garlic Mayonnaise

Name: Garlic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: American
Ingredients: 4 free-range egg yolks Egg Yolk; 3 garlic cloves minced/grated Garlic; 1 heaped tsp mustard powder (5 g) Mustard Powder; 400 ml rapeseed oil Rapeseed Oil; juice 1 lemon (30 ml) Lemon Juice; salt (3 g) Salt; pepper (0.5 g) Pepper

Independent adaptation of a publicly published Richard Corrigan recipe. Not affiliated with, sponsored by, or endorsed by Richard Corrigan.

Richard Corrigan's Garlic Mayonnaise, from the published recipe.

Ratio

Rapeseed Oil 400 mlLemon Juice 30 ml

Ingredients

Egg Yolk — 4 free-range egg yolks
Garlic — 3 garlic cloves minced/grated
Mustard Powder — 1 heaped tsp mustard powder (5 g)
Rapeseed Oil — 400 ml rapeseed oil
Lemon Juice — juice 1 lemon (30 ml)
Salt — salt (3 g)
Pepper — pepper (0.5 g)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Richard Corrigan works in Irish / British at Corrigan’s Mayfair / historical; credentials include Michelin 1* (Corrigan’s Mayfair / historical).

Adapted from a Richard Corrigan recipe (Richard Corrigan / RTÉ).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Richard Corrigan / RTÉ (published as “Garlic Mayonnaise”). Full citation lives in Provenance.