Make Elite Garlic & Chive Mayo: Thicker Base, Rich Flavor Recipe

Name: Make Elite Garlic & Chive Mayo: Thicker Base, Rich Flavor Recipe
Prep time: 8 min
Total time: 38 min
Yield: 6
Cuisine: European
Ingredients: 4 units Egg Yolks (Explicitly mentioned for a thicker base, use fresh, large yolks.); 250 ml Neutral Oil (Such as grapeseed, sunflower, or canola oil. Quantity estimated based on typical mayo recipes for 4 yolks, not explicitly quantified in the video/description.); 2 cloves Garlic (Finely minced, quantity to taste; implied from 'garlic mayo'.); 2 tbsp Fresh Chives (Finely chopped, quantity to taste; implied from 'chive mayo'.); 1 tsp Dijon Mustard (Standard mayo ingredient, quantity inferred.); 1 tbsp Lemon Juice or White Wine Vinegar (Standard mayo ingredient, quantity inferred.); 1/2 tsp Salt (To taste, quantity inferred.); 1/4 tsp Black Pepper (Freshly ground, to taste, quantity inferred.); 2 tbsp Icy Cold Water (Explicitly mentioned for chilling and achieving desired consistency, quantity inferred.)

Learn how to make an elite garlic and chive mayonnaise with a rich, thick base. This recipe uses 4 egg yolks for extra body and is chilled with icy cold water before blitzing in a Thermomix for perfect sheen and depth of flavor. A viral recipe worth recreating for its amazing taste and texture.

#Mayonnaise

#Sauce

#Dip

#Garlic

#Chive

#Homemade

#Thermomix

#Easy Recipe

The base ingredients in the Thermomix bowl

Recipe Information

Prep Time

Cook Time

38m

Total Time

Servings

Easy

European

English

Nutrition (per serving)

200

Calories

Protein

Carbs

22g

Fat

Oil streaming in for emulsification

Ingredients

Egg Yolks
(Explicitly mentioned for a thicker base, use fresh, large yolks.)
4 units
Neutral Oil
(Such as grapeseed, sunflower, or canola oil. Quantity estimated based on typical mayo recipes for 4 yolks, not explicitly quantified in the video/description.)
250 ml

Garlic
(Finely minced, quantity to taste; implied from 'garlic mayo'.)
2 cloves
Fresh Chives
(Finely chopped, quantity to taste; implied from 'chive mayo'.)
2 tbsp
Dijon Mustard
(Standard mayo ingredient, quantity inferred.)
1 tsp
Lemon Juice or White Wine Vinegar
(Standard mayo ingredient, quantity inferred.)
1 tbsp
Salt
(To taste, quantity inferred.)
1 tsp

Black Pepper
(Freshly ground, to taste, quantity inferred.)
1 tsp
Icy Cold Water
(Explicitly mentioned for chilling and achieving desired consistency, quantity inferred.)
2 tbsp

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Garlic and chives added to the thickening mayo

Instructions

0/5 completed

1
Add the egg yolks, Dijon mustard, lemon juice (or vinegar), salt, and black pepper into the Thermomix bowl. Blend briefly to combine.
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1m
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Add the egg yolks, Dijon mustard, lemon juice (or vinegar), salt, and black pepper into the Thermomix bowl. Blend briefly to combine.
1m
Ensure all ingredients are at room temperature, except for the icy water, for better emulsification.
2
Start the Thermomix on a low-medium speed, then slowly and steadily pour in the neutral oil until the mixture begins to emulsify and thicken into a creamy mayonnaise base.
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1m
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Start the Thermomix on a low-medium speed, then slowly and steadily pour in the neutral oil until the mixture begins to emulsify and thicken into a creamy mayonnaise base.
1m
Pouring the oil in a thin, steady stream is crucial for a stable emulsion.

3
Once a thick base is formed, add the minced garlic and chopped fresh chives into the Thermomix. Blend briefly to incorporate them evenly.
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1m
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Once a thick base is formed, add the minced garlic and chopped fresh chives into the Thermomix. Blend briefly to incorporate them evenly.
1m
Adjust the amount of garlic and chives to your personal taste preferences.
4
Add the icy cold water to the Thermomix. Blitz again briefly on high speed to fully combine, chill the mayonnaise, and achieve a perfect body, sheen, and deep flavor as desired, as shown in the video.
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1m
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Add the icy cold water to the Thermomix. Blitz again briefly on high speed to fully combine, chill the mayonnaise, and achieve a perfect body, sheen, and deep flavor as desired, as shown in the video.
1m
The icy water helps to stabilize the emulsion and adds a silky texture. Don't over-blend after adding the water.
5
Transfer the finished garlic and chive mayo to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and for optimal consistency.
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1m
Preview
Transfer the finished garlic and chive mayo to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and for optimal consistency.
1m
Homemade mayonnaise is best enjoyed fresh, but can be stored in the refrigerator for up to one week.