Light Garlic and Herb Mayonnaise Recipe
Mayonnaise garlic and herbs in a light version in a homemade version, easy to prepare, and delicious. 90 kcal and 7.5 grams of protein per serving
90 cal
7.5 g
1 g
6 g
Easy
Prep time
5 min prep
Cook time
See recipe
Servings
1 serving
Ingredients
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2 large eggs
60 grams of water
20 grams of lemon juice
1/4 teaspoon of salt
2 crushed garlic cloves
1 teaspoon Dijon mustard
10 parsley leaves
10 mint leaves
Optional: 1 gherkin + a teaspoon of gherkin juice
Method
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Cook the eggs in boiling water.
If you chose cornstarch: mix 60 grams of water with 2 grams of cornstarch and heat in the microwave until it bubbles and thickens.
Peel the hard-boiled eggs.
Process the eggs together with all the ingredients in a blender or food processor on low power until a smooth mayonnaise texture.
Small tips that make a difference
- Every ingredient must be at room temperature for the emulsion to take.
Frequently asked questions
- How long does the mayonnaise keep?
- About a week in an airtight container in the fridge. It contains no preservatives, so make a weekly batch.
- Why did my mayonnaise not thicken?
- Usually because the ingredients were too cold or liquid was added too quickly. You can rescue it by blending again with a pinch of xanthan.
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