Homemade Garlic & Onion Mayonnaise

From ordinary garlic and onion! You will never buy mayonnaise in the store again.

This creamy, flavorful spread is rich, slightly tangy, and packed with real garlic and onion taste. It’s perfect on bread, sandwiches, burgers, or as a dip. Once you try it, store-bought mayo feels bland.

Ingredients (Makes about 2 cups)

• 2 large eggs (room temperature)
• 1 tablespoon mustard (Dijon or regular)
• 1 tablespoon lemon juice or white vinegar
• ½ teaspoon salt
• 1 cup (240 ml) neutral oil (sunflower, canola, or light olive oil)
• 3–4 garlic cloves, finely minced or grated
• ½ small onion, very finely grated or minced
• ½ teaspoon black pepper
• 1–2 tablespoons water (if needed for consistency)
• Optional: ½ teaspoon sugar or a pinch of paprika for extra flavor

Instructions

1. Prepare the garlic and onion
   Finely mince or grate the garlic and onion. If you prefer a milder taste, you can lightly sauté the onion in a little oil for 1–2 minutes and let it cool completely before using.
2. Make the base
   In a tall jar or bowl, add the eggs, mustard, lemon juice (or vinegar), and salt.
   Blend with an immersion blender for 10–15 seconds until combined.
   (If using a regular blender or food processor, mix these ingredients first.)
3. Add the oil
   With the blender running, slowly drizzle in the oil in a thin stream. The mixture will start to thicken and turn into mayonnaise. This usually takes 1–2 minutes.
4. Add garlic and onion
   Once the mayo is thick and creamy, add the minced garlic, grated onion, black pepper, and any optional seasonings. Blend for another 10–15 seconds until well combined.
5. Adjust consistency
   If the mayonnaise is too thick, blend in 1–2 tablespoons of water until you reach the desired texture.
6. Taste and store
   Taste and adjust salt, lemon, or garlic as needed.
   Transfer to clean glass jars and store in the refrigerator.

Tips for Success

• All ingredients should be at room temperature for the best emulsion.
• Add the oil very slowly at the beginning — this is the key to thick mayonnaise.
• The flavor gets better after a few hours in the fridge as the garlic and onion infuse.
• Keeps well in the refrigerator for 5–7 days in a sealed jar.

This homemade version is fresher, more flavorful, and free from the additives found in many store-bought mayonnaises. Enjoy it on toast, sandwiches, or as a dip!