Homemade Mayonnaise Two Ways: Garlic Confit Mayo & Truffle Mayo (No Seed Oils)

“Creamy, balanced, restaurant-style… and wildly dangerous next to a bowl of fries.”

— Alexandra

If you’ve ever sat in a bistro, casually dipping fries into something so glossy and luxurious it feels illegal… this is that. Except you made it at home in five minutes with a stick blender, and now your guests will assume you “went to culinary school for fun.”

This is my AKS dinner-party mayo: super creamy, perfectly tangy, and built for dipping. And because we’re doing it properly, we’re making two variations:

• Garlic Confit Mayo — mellow, sweet, buttery garlic energy

• Truffle Mayo — earthy, dramatic, “order another round” vibes

And yes: no seed oils. We’re using avocado oil as the clean, neutral base that lets the flavor shine.

Why You’ll Love This Recipe

• Restaurant-style texture (thick, glossy, spoon-coating)

• Fail-safe stick blender method (no slow drizzling, no stress)

• Two flavors = instant hosting flex

• Make-ahead friendly for dinner parties and weekly meal prep

• No seed oils (avocado oil base)

The Flavor Logic

Good mayo is basically a tiny symphony of:

• Fat (avocado oil = plush + neutral)

• Acid (lemon + vinegar = bright but rounded)

• Salt (enough to make it taste like food, not egg)

• Umami (Dijon adds depth and “chef energy”)

Then we build:

• Garlic confit for sweetness and warmth

• Truffle for aroma, earthiness, and drama

Ingredients

Base Mayo
(No Seed Oils) — makes ~450 g

• 1 large egg (about 50 g)

• 1 egg yolk (about 18 g)

• 360 ml avocado oil

  • (swap: light/refined olive oil — not extra virgin)

• 20 ml lemon juice

• 10 ml white wine vinegar

• 10 g Dijon mustard

• 6 g fine salt

• 15 ml cold water (optional, for loosening texture)

Garlic Confit
(optional, but elite)

• 150 g garlic cloves, peeled (about 2 large heads)

• 250–300 ml olive oil or avocado oil (enough to mostly submerge)

• 3–4 thyme sprigs (optional)

• 1 bay leaf (optional)

• 2 g salt

Garlic Confit Mayo
(makes ~280–300 g)

• 230 g base mayo

• 40–50 g garlic confit cloves (start at 40 g, then taste)

• 10 ml confit oil (optional)

• ½ tsp lemon zest

• Black pepper, to taste

Truffle Mayo
(makes ~230–250 g)

• 220 g base mayo

• 8–12 ml truffle oil (start low, build up)

• 5–10 g truffle paste/sauce (optional, for deeper flavor)

• 5 ml lemon juice

• Pinch of salt + black pepper

Equipment You’ll Need

• Stick blender (immersion blender)

• Tall jar that fits the blender snugly

• Small bowls/jars for serving + storing

• (Optional) oven-safe dish for garlic confit

Important note: the jar matters. This method works best when the jar is only slightly wider than the blender head. Wide containers can cause the mayo to “not catch.”

How to Make It

Optional: Make Garlic Confit
(Best Made Ahead)

Oven: 120°C

1. Add peeled garlic and herbs to a small oven-safe dish.

2. Pour oil until garlic is mostly submerged.

3. Bake for 90–120 minutes, until the cloves are soft, pale golden, and mashable (not browned).

4. Cool completely, then transfer to a clean jar and refrigerate.

Storage note: keep garlic confit refrigerated (never at room temp).

Make the Base Mayo
(5 Minutes, Fail-Safe)

1. In your tall jar, add:
   egg + yolk + lemon juice + vinegar + Dijon + salt + water (optional)

2. Pour all the avocado oil on top. Let it sit for 15 seconds.

3. Place the blender head all the way at the bottom of the jar.

4. Blend on high without moving for 10–15 seconds until you see thick mayo forming at the bottom.

5. Slowly lift the blender up through the jar over 20–30 seconds until fully emulsified and thick.

6. Taste and adjust: a tiny pinch more salt or a few drops of lemon if needed.

Make-ahead: base mayo can be made up to 24 hours ahead (and tastes even better chilled).

Split + Flavor
(Two Bowls = Dinner Party Magic)

Garlic Confit Mayo

1. Mash the confit garlic into a paste.

2. Stir into 230 g base mayo.

3. Add lemon zest, black pepper, and a drizzle of confit oil (optional).

4. Taste. Add more garlic if you like it bold.

Truffle Mayo

1. Stir truffle oil into 220 g base mayo (start with 8 ml).

2. Add truffle paste (optional), lemon juice, pinch salt, and pepper.

3. Let it sit for 5 minutes, then taste again and adjust.

Flavor Note: Truffle blooms as it rests—so don’t judge it immediately.

Tips & Troubleshooting

• Mayo Won't Thicken?

  Blend at the bottom longer (10 seconds), then lift slowly upwards

• Still Liquid?

  Add 1 Yolk to a clean jar and slowly blend the Broken/Liquid Mayo mixture into it

• Too Thick?

  Blend in 5-15ml Cold water until it reaches your desired consistency

• Tastest Bland?

  Add Salt and a few drops of lemon.

• Tastest Bitter?

  Avoid strong extra virgin olive oil as the main oil - use avocado oil or refined/light olive oil

Variations & Upgrades

If you want to make people emotional over fries:

• Truffle-Parmesan Mayo: add microplaned parmesan + black pepper

• Garlic-Herb Mayo: add chives and extra lemon zest

• Spicy Truffle Mayo: add chili crisp or cayenne

• Pickle Boost: finely chop cornichons + a spoon of pickle brine (hello, tang)

Storage

• Store mayo in airtight jars in the fridge for 3–4 days (best quality window).

• Do not freeze mayo (it breaks and goes grainy).

• Garlic confit keeps about 1 week refrigerated, or can be frozen longer.

Serving tip: take mayo out 10–15 minutes before serving for the creamiest dip texture.

Hosting Notes

T-24 hours

• Make garlic confit (cool + refrigerate)

• Make base mayo (refrigerate)

Day-of (T-3 hours)

• Split into two bowls

• Mix garlic + truffle versions

• Taste and adjust

T-30 minutes

• Take mayo out for 10–15 minutes

• Garnish like a pro:

  • Garlic: chives + lemon zest

  • Truffle: black pepper + parmesan snow

Estimated Nutrition
(per serving)

Assumption: 40 g mayo per person (2–3 Tbsp, split between both flavors)

• Calories: ~270 kcal

• Protein: ~0.8 g

• Carbs: ~0.4 g

• Fat: ~29 g

(Estimates based mostly on avocado oil + egg/yolk.)

AKS Recipe Card

Homemade Mayonnaise (No Seed Oils) — Two Ways

Garlic Confit Mayo + Truffle Mayo (stick blender, 5 minutes)

Serves
6 (dipping)

Prep
10 min

Cook
0 min

Total
10 min

Print Recipe Tip: For creamiest dipping, let mayo sit out 10–15 min before serving.

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Base Mayo (No Seed Oils) — ~450 g

• 1 large egg (~50 g)
• 1 egg yolk (~18 g)
• 360 ml avocado oil (or light/refined olive oil)
• 20 ml lemon juice
• 10 ml white wine vinegar
• 10 g Dijon mustard
• 6 g fine salt
• 15 ml cold water (optional, to loosen)

Garlic Confit Mayo

• 230 g base mayo
• 40–50 g garlic confit cloves (to taste)
• 10 ml confit oil (optional)
• ½ tsp lemon zest
• Black pepper, to taste

Truffle Mayo

• 220 g base mayo
• 8–12 ml truffle oil (start low)
• 5–10 g truffle paste/sauce (optional)
• 5 ml lemon juice
• Pinch salt + black pepper

Method (Stick Blender, Fail-Safe)

1. In a tall jar add: egg + yolk + lemon + vinegar + Dijon + salt (+ water if using).
2. Pour all oil on top. Rest 15 seconds.
3. Place blender head fully at the bottom. Blend on high 10–15 sec until mayo forms at the base.
4. Slowly lift blender up through jar over 20–30 sec until thick and glossy.
5. Split: 230 g for garlic confit mayo, 220 g for truffle mayo.
6. Garlic: mash confit garlic, stir in with zest + pepper (+ confit oil if desired).
7. Truffle: stir truffle oil (+ optional paste), lemon, pepper. Rest 5 min then taste + adjust.

Quick Troubleshooting

• Too thin? Blend longer at the bottom, then lift slowly.
• Still won’t thicken? Add 1 yolk to a clean jar and blend broken mayo into it.
• Too thick? Blend in 5–15 ml cold water.
• Bland? Add a pinch more salt + a few drops lemon.
• Bitter? Avoid strong EVOO; use avocado oil or refined/light olive oil.

Storage

• Fridge: 3–4 days (best quality).
• Do not freeze mayo (texture breaks).
• Garlic confit: refrigerate promptly; use within ~1 week or freeze cloves.

Estimated nutrition (per serving): ~270 kcal | P 0.8 g | C 0.4 g | F 29 g (based on 40 g mayo/person)