This is a close replica of the garlic mayo found at just about every Lebanese café, restaurant, hole-in-the-wall or kebab joint. I got the method from Fouad’s awesome blog. Fouad is a (brilliant) Lebanese man who lives and blogs from Australia; his razor-sharp wit is worth the detour, so do check him out. The only thing about Fouad that makes me sad is that he is a prime example of the brain drain that is one of the many tragedies that have befallen Lebanon: Australia will benefit from him but Lebanon won’t!
If you refuse to use a raw egg, fine, I have another post that uses only garlic, lemon juice and oil, here.
- 6 cloves of garlic
- 2 Tablespoons of fresh lemon juice
- dash of salt
- 2/3 cup of canola or other vegetable oil
- 1 large egg white
- 1 Tablespoon of ice water
- Peel the cloves of garlic and place in a blender or mini food processor with salt and a teaspoon of lemon juice.
- Whirl the blender till the garlic is chopped in tiny pieces; add the egg white and process for 2 minutes or until the mixture is white, fluffy and homogenous.
- Add the oil in a thin stream, slowly, through the feed tube on top, until the mixture takes on some body.
- Add the lemon juice slowly along with the oil.
- Add a tablespoon of ice water (optional). Serve.