🍽️ Bistro · Cold sauces & dressings
Garlic & Parsley Mayonnaise
A cold garlic mayonnaise made from a prepared mayonnaise base, lemon juice and parsley for wraps, chips and dipping pots.
Time10 minLevelSee methodMakesFull batch from 10 L mayonnaise; measure the finished volume
Illustrative photo: Garlic allioli in a mortar, used as a visual reference for a garlic mayonnaise. Photo by Ralph Sperling, licensed under Public domain. View source. This image illustrates the dish; it is not a photo of a kitchen-tested version of this recipe.
Behind the plate
Batch: Commercial batch.
Equipment: Sanitised food-grade mixing container, at least 15 L, Immersion blender, Clean bottles or tubs.
The recipe
Ingredients
- Mayonnaise base:
- 10 L commercial mayonnaise — Use a pasteurised product and follow its storage label.
- 200 ml lemon juice
- Flavouring:
- 300 g garlic — Peeled and finely minced.
- 30 g dried parsley
- salt and black pepper — To taste.
Method
- 1. Prepare the equipment: Use clean, sanitised equipment and chilled mayonnaise. Prepare clean containers before mixing.
- 2. Blend a small portion: Put the lemon juice, minced garlic and a small portion of the mayonnaise in a jug. Blend until the garlic is finely dispersed, keeping the blender head submerged.
- 3. Combine the batch: Fold the garlic mixture and parsley into the remaining mayonnaise. Blend briefly on low speed only if needed, avoiding unnecessary heat and air.
- 4. Taste and pack: Taste before adding salt. Measure the finished yield, transfer to clean, labelled containers and refrigerate promptly.
Chef’s notes
- Minced garlic blends more evenly and quickly than whole cloves in a large bucket.
- A 10% trial uses 1 L mayonnaise, 20 ml lemon juice, 30 g garlic and 3 g dried parsley.
- Editorial review: The source’s 10.5 L and 350 portions are estimates; measure the final sauce before calculating portions.
- Editorial review: No untested multi-day shelf life is assigned.
- Storage: Keep at 0–5°C and follow the mayonnaise manufacturer’s directions. Adding fresh garlic does not preserve the sauce; set a validated business shelf life for the finished mixture. Fill clean bottles in small service quantities.
- Conditional allergens: Prepared mayonnaise may contain mustard and other allergens. Check its full label.
At the table
Use in the Cajun Chicken Wrap or serve a small portion alongside chips.