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Parve
Easy
20 Minutes
Diets 
I take garlic mayo quite seriously, so I considered the many different versions I’ve tried before settling on my favorite one to include here. My goal was to create a versatile but still sophisticated garlic mayo that would stay fresh for a while. Fresh garlic spoils more quickly and takes longer to prepare, so I opted for a combination of frozen garlic and garlic powder. My chavrusa, Shloimy Brukiur, suggested adding soy sauce, which was sound advice. Honey adds a complex depth of flavor and a touch of sweetness to balance out the garlic. Lastly, I added mustard for a small kick. (Keep in mind, there is already mustard in Thomy mayo, which is the main difference between Thomy and Hellman’s.) This garlic mayo is heavy on the garlic (because I like it that way), so make sure not to breathe on anyone for at least half an hour post-consumption!
1 (30-ounce) container Gefen Mayonnaise
8 cubes Gefen Frozen Garlic
2 tablespoons garlic powder
1 tablespoon coarsely ground black pepper (or 1/2 tablespoon finely ground black pepper)
2 tablespoons dried parsley
3 tablespoons Gefen Honey
1 tablespoon yellow mustard
1 teaspoon salt
2 tablespoons soy sauce (for a more citrusy flavor, replace with fresh lemon juice)
Mix all ingredients until smooth. Store in the refrigerator.
Photo by Chay Berger. Food Styling by Faigy Cohen.
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