Smoked Garlic Mayonnaise

Name: Smoked Garlic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 2 large garlic bulbs, smoked/roast soft Garlic; 2 large egg yolks Egg Yolk; juice of 1 lemon (30 ml) Lemon Juice; 1 Tbsp Dijon (15 ml) Dijon Mustard; 1¼ cups (300 ml) Vegetable Oil; small handful garden herbs (10 g) Herbs; ½ tsp (3 g) Salt

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

SPREAD · ROAST CHICKEN & GRILLED MEATS

In the published recipe, this is the spread for roast chicken.

Wareing's smoked garlic mayonnaise for roast chicken.

On the jar

SMOKED

Method: blend
Yield: about 1¾ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlDijon Mustard 15 mlVegetable Oil 300 ml

Ingredients

Garlic2 large garlic bulbs, smoked/roast soft
Egg Yolk2 large egg yolks
Lemon Juicejuice of 1 lemon (30 ml)
Dijon Mustard1 Tbsp Dijon (15 ml)
Vegetable Oil1¼ cups (300 ml)
Herbssmall handful garden herbs (10 g)
Salt½ tsp (3 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.

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Companion jar

Smoked Garlic Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 1 national award

Balsamic Dressing★ STARRED KITCHENOn the jar: BALSAMIC
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Marcus Wareing works in Modern British / French technique at Marcus at The Berkeley; credentials include Michelin 2* (Marcus at The Berkeley, historically); Michelin 1* (Marcus, The Berkeley / later solo ventures).

Adapted from a Marcus Wareing recipe (Marcus Wareing / BBC Food (roast chicken)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Marcus Wareing / BBC Food (roast chicken) (published as “Smoked Garlic Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar