Garlic Mayonnaise

Name: Garlic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (310 ml)
Cuisine: French Classic
Ingredients: 2 medium free-range egg yolks Egg Yolk; 1 Tbsp Dijon (15 ml) Dijon Mustard; 1 tsp salt (5 ml) Salt; ½ Tbsp white wine vinegar (7.5 ml) White Wine Vinegar; 1 cup (250 ml) Vegetable Oil; about 3 Tbsp (50 ml) Olive Oil; 2–3 young garlic cloves finely chopped, folded in Garlic

Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.

SPREAD · GRILLED FISH, MEAT & VEGETABLES

A spread for grilled fish, meat & vegetables.

A base for sandwiches, salads, and dips.

On the jar

GARLIC

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlSalt 5 mlWhite Wine Vinegar 8 mlVegetable Oil 250 mlOlive Oil 50 ml

Ingredients

Egg Yolk2 medium free-range egg yolks
Dijon Mustard1 Tbsp Dijon (15 ml)
Salt1 tsp salt (5 ml)
White Wine Vinegar½ Tbsp white wine vinegar (7.5 ml)
Vegetable Oil1 cup (250 ml)
Olive Oilabout 3 Tbsp (50 ml)
Garlic2–3 young garlic cloves finely chopped, folded in

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

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:

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Provenance

Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.

Originally published as Garlic Mayonnaise (Folded into Roux Mayo).

Adapted from a Michel Roux Jr recipe (Michel Roux Jr / delicious. magazine).

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 Michel Roux Jr / delicious. magazine (published as “Garlic Mayonnaise (Folded into Roux Mayo)”). 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