Oil-Free Garlic Mayonnaise

Name: Oil-Free Garlic Mayonnaise
Prep time: 5 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 Hard-boiled eggs; 1 Garlic clove; Pink Himalayan salt; Water

Sauces & basics

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Today I'm making an oil-free garlic sauce with hard-boiled eggs, a clove of garlic, salt, and water. It's a simple recipe that takes just 5 minutes if the eggs are already cooked, perfect for pairing with your favorite dishes or adding a burst of flavor to roasted vegetables.

The secret to this oil-free garlic mayonnaise is blending thoroughly and adding the water little by little: that's how I get a smooth, creamy texture without making it too runny. It comes in so handy when I want a quick condiment with minimal ingredients or happen to be out of oil. Just keep in mind that it does contain egg, though not raw.

If you want to switch up your dips and spreads, take a look at my roasted pepper and garlic mayonnaise and my avocado mayonnaise.

Prep: 5 minCook: 10 minServes: 4

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Ingredients

Here are the ingredients you need for this recipe

2 Hard-boiled eggs
1 Garlic clove
Pink Himalayan salt
Water

Step by step

Method

1Add all the ingredients to a blender jug.
2Blend thoroughly until completely smooth and creamy (you can drizzle in a little water until you reach your desired consistency).
3Done! Our oil-free garlic mayonnaise is ready.

Notes

1If you aren't eating it straight away, I recommend keeping it in the fridge so it stays fresh.
2Remember that to keep the garlic from repeating on you, you should remove its central germ by slicing the clove in half lengthwise and pulling out the sprout inside.

Frequently asked questions

How long does this oil-free garlic sauce keep in the fridge?

Store it in a clean, airtight container in the fridge and enjoy it within 1-2 days. If the eggs were boiled a couple of days prior, keep that in mind: blending them into a sauce doesn't reset their shelf life.

Can you freeze garlic mayonnaise made with hard-boiled eggs?

I wouldn't recommend it, as it tends to lose its creamy texture when thawed, turning watery or grainy. It's much better to make a small batch and store it in the fridge.

How can I give the sauce a milder garlic flavor?

Start with half a clove of garlic, blend, and taste before adding the rest. That way you can dial in the strength without having to pour in extra water, which would make the sauce too thin.