Weird Garlic Mayonnaise

Note 1: Inspired by <https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/>

Ingredients:

1 large whole egg (fresher, better)

1 tsp wholegrain dijon mustard

1 tbsp vinegar (used: fig vinegar)

1 tbsp lemon juice

1/2 tsp salt

1 cup neutral oil (used: grapeseed oil)

6-7 cloves of garlic, stir fried in butter and a little cooking oil (used: lescure unsalted)

Steps:

1. Stir fry garlic cloves in a pan with 1-2 tbsp butter and a little cooking oil. Heat under lowest heat so butter does not burn. Stop cooking when garlic are slightly browned (or burnt, up to your liking). Set aside to cool.

2. In a blender, blend whole egg for 20 seconds until frothy. It might still be liquidy at this point.

3. Add in mustard. Blend until well mixed.

4. Add in vinegar, lemon juice and salt. Blend another 20-40 seconds until well mixed.

5. Slowly add in oil (if can stream, better) around 2-3 tbsp at a time. Blend until well mixed. Do not dump too many oil at a time or we would end up with runny or soupy mayonnaise.

6. Slowly add in the rest of oil in the manner above until mixture has thickened. Adjust oil as needed. You can even add in leftover liquid butter from slow roasted garlic just now (make sure well cooled).

7. Once mayonnaise had thickened and retained its structure, add in half of the garlic and blend until well mixed. Look out for signs of mayonnaise breaking.

8. Add in the rest of the garlic and blend until well mixed.

9. Season to taste with additional mustard, vinegar, lemon juice or salt as you wish.

10. If mayonnaise is too runny, add in oil. More oil added, the thicker mayonnaise will be. If mayonnaise seemed to thick, can spoon in 1-2 tbsp warm water to thin it down.

11. Can last in the fridge for up to a week. Under warm room temperature, not advisable for more than 4 hours or as long as the fresh egg could last.