Recipe by Ahron Posen

Ahron’s Garlic Mayo

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Parve Parve
Easy Easy
24 Servings
Allergens

Contains

- Soy - Egg

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!

Ingredients

Ahron’s Garlic Mayo

  • 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)

Directions

1.

Mix all ingredients until smooth. Store in the refrigerator.

Credits

Photo by Chay Berger. Food Styling by Faigy Cohen.

Ahron’s Garlic Mayo

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