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Serve as a dip with raw vegetables or with cold fish.
The original and traditional form of garlic mayonnaise (the history of which stretches back many centuries and which rather muddlingly gives it's name to a Provencal dish of crudité accompanying the said same sauce).
1 batch of Mayonnaise (q.v.)
4 big cloves of Garlic, peeled
- Chop the Garlic finely and blend well with the mayonnaise.
A purist would tell you that the whole sauce should be made with a pestle and mortar.
This might be true, but excellent results are obtained using this simple method - if you start with good mayonnaise.