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  • Mar 3rd 2011
  • 0 comment


  • 1 large knob garlic
  • 3 egg yolks
  • freshly ground salt
  • 125ml (1/2 cup) pure olive oil
  • 125ml (1/2 cup) extra light olive oil
  • 3 tsp white wine vinegar
  • 1 tsp fresh oregano
  • freshly ground black pepper, to taste
  • 1 tbs cold water (optional)


  1. Preheat the oven to 180C (160C for fan forced oven).
  2. Break open the garlic knob and place on a small baking tray. Roast for 18 - 20 minutes or until the garlic is tender.
  3. Fit the food processor with the mini bowl and mini blade. Add egg yolks and season with salt. Process, adding the oil in a very slow stream. Continue adding the oils in a slow stream until the mayonnaise thickens, once thick the oil can be added a little faster.
  4. Squeeze the soft garlic flesh from the skin and add the flesh to the mayonnaise with the vinegar, oregano and black pepper. Process on speed 1 until desired consistency. For a thinner consistency add water.


  • If preferred the roasted garlic may be omitted and replaced with 2 tbs of extra chopped fresh herbs or 1 tbs finely grated lemon zest.
  • ½ and ½ pure and extra light olive oil produces a thick, full flavoured mayonnaise.
  • Oil must be added in a very slow stream if added quickly the mayonnaise will not thicken. Patience is needed!
  • Mayonnaise can be kept refrigerated for up to 1 week.