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Confit Garlic Ingredients

Creamy Confit Garlic Mayo (Easy Immersion Blender Recipe)

Rufus Dewanou
Rich, velvety confit garlic mayo made with oven-roasted garlic, infused oil, and whipped into creamy perfection with an immersion blender. Perfect for sandwiches, roasted veggies, burgers, and fries.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Recipe Type Condiment, Sauce
Cuisine American, French
Servings 1 Cup
Calories 120 kcal

Equipment

  • Oven-safe dish
  • Foil
  • Immersion blender
  • Tall narrow jar
  • Airtight container

Ingredients
  

  • 1 cup garlic cloves peeled
  • 1 cup extra virgin olive oil or enough to fully cover garlic
  • 2 sprigs fresh thyme optional
  • 1 sprig fresh rosemary optional
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg yolk at room temperature
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice or white wine vinegar
  • ½ cup neutral oil like avocado or grapeseed oil
  • 2 tablespoon confit garlic oil from the roasted garlic
  • 4 –5 confit garlic cloves mashed
  • Salt & pepper to taste

Instructions
 

Make the Confit Garlic (Oven Method):

  • Preheat oven to 250°F (120°C). Place peeled garlic cloves in a small oven-safe dish and cover with olive oil. Add thyme, rosemary, salt, and black pepper. Cover with foil and bake for 1.5 to 2 hours, until the garlic is soft, golden, and spreadable. Let cool, then remove herbs and separate garlic from the oil (reserve oil for the mayo). (For a faster confit garlic bake at 350°F (175°C) for 20–30 minutes. Watch closely to avoid burning garlic. )

Make the Mayo (Immersion Blender Method):

  • In a tall, narrow jar, add egg yolk, Dijon mustard, and lemon juice. Pour in neutral oil first, followed by confit garlic oil. Place the immersion blender at the bottom of the jar, then turn it on. Slowly lift the blender as the mixture emulsifies into a creamy mayo. Add mashed confit garlic cloves, salt, and pepper. Blend again until smooth.

Notes

Store in an airtight container in the fridge for up to 1 week. Use on sandwiches, burgers, roasted vegetables, or as a dip for fries.
For a faster confit garlic bake at 350°F (175°C) for 20–30 minutes. Watch closely to avoid burning garlic. 

Nutrition

Calories: 120kcal
Keyword aioli, confit garlic, garlic mayo, immersion blender mayo, oven roasted garlic
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