You’ve had mayo. You’ve had garlic. But have you had garlic mayo that makes you question every life decision leading up to this moment?
This isn’t just a condiment—it’s a lifestyle upgrade. Slather it on fries, dunk your chicken in it, or eat it straight with a spoon (no judgment). It’s creamy, garlicky, and stupidly easy to make.
Why settle for store-bought when you can whip up something better in minutes? Let’s get into it.
Why This Garlic Mayo Recipe Slaps
This recipe isn’t just good—it’s unreasonably good. The garlic punches you in the face (in the best way), while the mayo keeps everything smooth and rich.
No weird preservatives, no bland aftertaste, just pure flavor. Plus, it’s versatile. Burgers, sandwiches, salads—name a dish, and this garlic mayo will make it better.
And the best part? You probably already have the ingredients in your kitchen.
Ingredients You’ll Need
- 1 cup mayonnaise (full-fat, because why bother otherwise?)
- 3–4 garlic cloves, minced (or more if you’re brave)
- 1 tbsp lemon juice (fresh, not the sad bottled stuff)
- 1 tsp Dijon mustard (for a little tang)
- Salt and pepper (to taste, but don’t be shy)
- Optional: 1 tbsp chopped parsley or chives (for ~fancy~ vibes)
How to Make Garlic Mayo: Step-by-Step
- Mince the garlic. Finely chop those cloves—no one wants a chunk of raw garlic ruining their vibe.
- Mix the base. In a bowl, combine mayo, garlic, lemon juice, and Dijon mustard. Stir like you mean it.
- Season. Add salt and pepper.
Taste. Adjust. Repeat until it’s perfect.
- Optional add-ins. Toss in parsley or chives if you’re feeling extra.
- Let it sit. Cover and refrigerate for at least 30 minutes.
This lets the garlic infuse properly. Patience is a virtue.
How to Store Your Garlic Mayo
Store it in an airtight container in the fridge. It’ll last up to a week, but let’s be real—it won’t survive that long.
If it separates (unlikely), just give it a quick stir. Do not freeze it unless you enjoy weird, grainy mayo. FYI, room temperature is its enemy.
Why This Recipe Is a Game-Changer
Homemade garlic mayo beats store-bought every time.
You control the garlic level (no wimpy flavors here), skip the weird additives, and save money. It’s also ridiculously versatile—dip, spread, or drizzle it on literally anything. Plus, impressing people with your culinary skills is always a win.
IMO, this is the ultimate condiment flex.
Common Mistakes to Avoid
- Using pre-minced garlic. It lacks flavor and can taste bitter. Fresh is best.
- Overdoing the lemon juice. Too much acidity ruins the balance. Start with 1 tbsp.
- Skipping the rest time. Raw garlic needs time to mellow.
Don’t rush it.
- Using low-fat mayo. Just… don’t. Life’s too short for sad condiments.
Alternatives and Swaps
Out of something? Here’s how to adapt:
- Vegan? Swap mayo for a plant-based version.
Same steps, same greatness.
- No Dijon? Yellow mustard works in a pinch, but it’s sharper.
- Garlic too intense? Roast the cloves first for a sweeter, milder flavor.
- Want it spicy? Add a dash of sriracha or smoked paprika.
FAQs
Can I use garlic powder instead of fresh garlic?
Technically, yes. But fresh garlic gives the best flavor. Powder works in emergencies, but it’s like comparing a high-five to a hug.
How long does homemade garlic mayo last?
About a week in the fridge.
If it smells funky or changes color, toss it. Trust your nose.
Why is my garlic mayo runny?
You might’ve added too much lemon juice or used low-quality mayo. Thicken it with a bit more mayo or let it chill longer.
Can I make this in a blender?
Sure, but it’s overkill.
A bowl and spoon do the job just fine. Less cleanup, same deliciousness.
Is this the same as aioli?
Purists will argue, but in practical terms? Close enough.
Traditional aioli uses no mayo, but this is the lazy (and still tasty) version.
Final Thoughts
Garlic mayo is the condiment hero you didn’t know you needed. It’s easy, customizable, and elevates everything it touches. Once you try it, store-bought will taste like disappointment.
So grab those ingredients and get mixing—your taste buds will thank you. And if anyone asks for the recipe, feel free to act like it’s a secret family heirloom.