Garlic mayo

When I think of the perfect garlic mayo, I don't just think of the ancient Mediterranean mortars where garlic and olive oil were first pounded into a fierce emulsion. I think of the late-night kebab shops, where a clean, bright, and aggressively garlicky white sauce elevates a simple wrap into something transcendent. This aioli-style staple matters because it is the ultimate culinary equalizer, bridging the gap between humble street food and refined condiment through the sheer alchemy of oil, egg, and allium. But making it at home reveals the common pitfalls that separate a silky dream from a broken, greasy mess. The biggest mistake people make is rushing the emulsion. If you add the oil too quickly at the beginning, the mixture will split, leaving you with a sad, oily soup. Temperature is another culprit; cold eggs and room-temperature oil can cause the emulsion to fail, so I always ensure my ingredients are at a similar, cool room temperature. Furthermore, the garlic itself needs respect. Blending raw garlic directly can sometimes yield a harsh, metallic bite as it oxidizes. I prefer to mash my garlic with a pinch of salt into a smooth paste first to mellow the edge while keeping that signature kick. Finally, remember that this is a living sauce. The garlic flavor will intensify as it sits in the fridge, so taste it before serving and adjust with a splash of lemon juice to bring it back into balance. It is a simple pursuit of perfection, but when you finally get it right, it completely changes everything you thought you knew about a basic condiment.

Storage times are a guide — always use your judgement and store food safely.