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{{#seo:
|title=Mustard and garlic mayonnaise a garlic recipe
|titlemode=replace
|keywords=#garlic #egg #mayonnaise #mustardandgarlicmayonnaise #rapeseedoil #oils #eggyolks #cidervinegar #ground #herbs #salads
|hashtagrev=032020
|description=This mayonnaise recipe is inspired by Gloria Sanjuan's recipe for Salsa de Mostaza in her book Ensaladas de Fantasia, Salsas Maravillosas
}}

This [[Mayonnaise|mayonnaise]] recipe is inspired by Gloria Sanjuán's recipe for ''Salsa de Mostaza'' in her book '''Ensaladas de Fantasía, Salsas Maravillosas''' (ISBN 8497364090), but the flavours are gutsier. It is best made with a [[stick blender]] or an [[electric hand whisk]].
{{recipesummary
|TotalCalories = 1543
|PortionCalories = 61
|DatePublished=20th October 2012
|Author = JuliaBalbilla
|Servings = Servings: 25 - Makes about 500ml
|Difficulty = 2
|TotalTime = 15 minutes
|PrepTime = 15 minutes
|CookTime = None
|Image = [[Image:Mustard and garlic mayonnaise recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''I find this hard to make well..''

4/5

..but when it works, it's lovely.
[[User:Chef|Jerry]] 
</tr></td>
</table>

{{RecipeIngredients
| 1 large [[Egg|egg]]
| 2 large [[Egg yolks|egg yolks]]
| A couple of twists each of [[Salt|Himalayan Pink Rock salt]] and [[Black pepper|black pepper]]
| 6 tablespoons [[Ground|ground]] [[English mustard]], such as Coleman's
| 100ml [[Avocado oil|avocado oil]]
| 150ml [[Garlic|garlic]] infused [[Extra virgin olive oil|extra virgin olive oil]] - ''[[garlic olive oil]]''
| 130ml [[Rapeseed oil|rapeseed oil]]
| [[Wine]] or [[Cider vinegar|cider vinegar]] (optional)
| [[Garlic]], to taste, crushed (optional)
}}
===Method===

{{RecipeMethod
| Put the [[Egg|egg]] and [[Egg yolks|egg yolks]] in a deep beaker or bowl and add the seasoning.
| Whisk thoroughly,
| Add the [[Ground|ground]] [[Mustard powder|mustard powder]] and whisk again until smooth.
| Gradually add the [[Oils|oils]] - because a whole [[Egg|egg]] is being used, it does not need to be added drop, by drop, as for classic [[Mayonnaise|mayonnaise]], but still be cautious.
| The [[Mayonnaise|mayonnaise]] should be rather thick, which is how I like it, but if you prefer it to be thinner, whisk in some [[White wine|white wine]] or [[Cider vinegar|cider vinegar]] a teaspoon at a time until you have the desired consistency.
| Taste, and adjust seasoning.
| Place in a covered container for at least an hour before use.
| When serving, you can stir in some Crushed [[Garlic|garlic]], to taste.
}}
===Serving suggestions===
Goes well with [[Salads|salads]] or can be served as a [[Dip|dip]].
===Variations===
Gloria's recipe suggests 50% [[Olive oil|olive oil]] and 50% [[Sunflower oil|sunflower oil]]. Experiment with different [[Oils|oils]]. The [[Rapeseed oil|rapeseed oil]] was used to add a little lightness, so I advise you add some of that or [[Sunflower|sunflower]] [[Oil|oil]].

Also Gloria adds [[Oregano|oregano]], but you can choose from a wide variety of [[Herbs|herbs]] and/or [[Spices|spices]] to suit the type of ingredients with which you want to serve it. [[Chilli]] powder could substitute the [[Mustard|mustard]], but you will need to reduce the quantity. Just play with it to suit your own taste!
===Chef's notes===
It will keep in the [[Fridge|fridge]] for about a week in an airtight container, but if it looks a bit gloopy when removed from the fridge, just beat it with a fork and it will return to its original consistency.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Dips and sauces]]
[[Category:Spicy recipes]]
[[Category:Vegetarian recipes]]
[[Category:Garlic recipes]]
[[Category:Uncooked]]

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