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Submitted by Yiskah Fantl
My first date with my husband was at Burgers Bar in Israel. When ordering our burgers we both asked for extra garlic mayo. Fast forward a few years and we are back in America missing Burgers Bar. I was determined to make the garlic mayo like we had at Burgers Bar on our first date. This mayo has become a staple in my house. I use it in so much from burgers, fries, chicken, salads, salmon, quiche, and much more.
1 pasteurized egg
1 tablespoon of lemon juice (THIS IS VERY IMPORTANT)
1 cup of neutral oil (I use sunflower oil)
4 cloves of garlic
1-2 tablespoons of cayenne pepper (depending on how spicy you want it)
1 teaspoon fresh ground pepper
salt to taste
In a tall container crack and check the egg. Add the oil, lemon juice, and garlic. Take an immersion blender, keeping it at the bottom of the container for at least 10 seconds. Move the immersion blender around to incorporate all the oil and garlic. It should take about 40 seconds.
Once mayo has formed, add the cayenne, salt, and pepper. Mix well.
Refrigerate till you’re ready to use. It will keep for about 8 days. (But it won’t last that long because it’s so delicious.)
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tsp or tablespoon? The mayo was really delicious. However I think the recipe meant to say 1-2 tsp of cayenne. Not tbsp.