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. Mix all ingredients until smooth. Store in the refrigerator.
Photo by Chay Berger.
Food Styling by Faigy Cohen.