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Nutrition Facts
Serving Size 1 (8g) Recipe makes 32 servings The following items or measurements are not included below: red wine vinegar
Calories 62
Calories from Fat 62		(99%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 20mg		0%
Potassium 2mg		0%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.2g		0%
detailed view... how is this calculated?

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⁽¹¹⁾ RATE IT NOW Print Recipe

By: canarygirl
Jun 23, 2002

Whenever I ask what I should bring to a gathering, this is always requested! It goes well with EVERYTHING! Steak, hamburgers, chicken, pork, on sandwiches, in potato salad, on sausages (brats, dogs, polish), and on fries. It keeps well in the fridge for about a week.

SERVES 32 , 2 cups (change servings and units)

Ingredients

1 egg
2 cloves garlic, hearts removed
1 pinch sea salt
1-2 tablespoon red wine vinegar
1-2 cup sunflower oil ( olive oil makes the mayo a little bitter for my taste, the amount will depend)

Directions

1
Put the egg, garlic and salt in a food processor.
2
Turn on, and whir until garlic is completely blended--I sometimes mash it first, even before adding it to the machine.
3
This is very important--Add the oil in a THIN steady stream--no thicker than spaghetti, especially at first.
4
Continue to add the oil in a steady stream until the mayo thickens.
5
Add the vinegar and process a couple seconds more.
6
Note:If for some reason the mayo does not thicken (it happens), remove the mixture from the food processor to a spouted container, put another egg into the food processor and add the previous mixture in a thin, steady stream, and it will thicken.

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Featured Reviews for This Recipe

From: heyfaye

On Nov 16, 2008

Wonderful! I just made this today for dinner to add zing to my fried fish and it was delicious! I didn't have red wine vinegar so I used cane vinegar instead, and used 4 cloves of garlic and a cup of sunflower oil. I crushed the garlic first with a garlic press and used a blender to combine everything. This will be great as a dip for potato chips too! Thanks a lot!

0 people found this review helpful

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From: Kathy!!

On Jan 28, 2008

I made it with canola oil but this was very good. I think the red wine vinegar is great. Also I added a little more salt so will make it a big pinch next time. I served on chicken and roasted red pepper panini sandwiches. Yum. Yum. Thanks you.

1 person found this review helpful

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From: Mirj

On Sep 28, 2002

Good stuff! I used a mix of canola oil and sunflower oil. I think I'll make it next time with some cider vinegar instead, the red wine stuff was a little too strong. I served it with a deli lunch, some on it's own in a bowl for sandwiches and mixed the rest into some coleslaw, made that cabbage sing!

5 people found this review helpful

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From: moxie

On Jun 21, 2004

I have never made mayo before, and I was a little nervous — but it really worked well. I did get a little confused and think the recipe said 1/2 cup, so I was wondering what I did wrong when the mayo wasn't coming together. I did figure out that it was 1-2 cups, lol, and it worked out. I did want a little more garlic bite to it, so I would recommend doubling the garlic. We used as you suggested as a dipping sauce for fondue, and it was wonderful. Thanks for another neat recipe!

3 people found this review helpful

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