Adding garlic confit to your homemade mayonnaise is a great way to make a delicious cheeseburger spread, a dip, or something that can be used as an ingredient for other dishes. It is made by slowly cooking garlic cloves in oil until they are soft and sweet. Adding the garlic confit and the cooking oil to your mayonnaise recipe will bring it to the next level.
Recommended Tools
- Chef’s knife
- Cutting board
- Immersion blender
- Measuring cups
- Measuring spoons
- Storage container
- Rubber spatula
- Stainless steel saucepan
Ingredients for Garlic Confit Dijonnaise
- 1 head garlic
- 8 fl oz (240ml) avocado oil
- 1 large egg or 3 egg yolks
- 1 tbsp fresh lemon juice
- 3 tbsp prepared Dijon mustard
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- ½ tsp MSG
Optional ingredients
- 1 tbsp prepared horseradish
- 1 tsp crushed red pepper
Directions for making Garlic Confit Dijonnaise
Garlic Confit
Separate and peel entire head of garlic.
Place peeled garlic and the oil into a small saucepan. Over a low head, cook garlic for 20 - 30 minutes until tender.
An optional confit method is to place the peeled garlic and oil into an oven-safe container and place in an oven headed to 250°F and bake for one hour.
Allow to cool to room temperature.
Remove garlic from oil and set aside.
Dijonnaise
In a tall, narrow container that is just bigger than the head of the immersion blender add the egg, Dijon mustard, lemon juice, garlic confit, salt, pepper, MSG.
Place the immersion blender into the container, all the way to the bottom. The ingredients should be above the blades to properly emulsify the dijonnaise. Gently pour the avocado oil into the container being careful not disturb the lower ingredients.
Activate the immersion blender to mix the lower level of ingredients.
Once the ingredients are blended together, slowly tilt the immersion blender and begin incorporating the oil into the mixture. The emulsion should begin to form. Slowly lift the immersion blender and continue incorporating the oil into the emulsion. Continue blending until all the oil is incorporated.
Place Dijonnaise into an airtight container and store in the refrigerator.
