Maionese de LanchoneteGreen Garlic Mayo

Blender Mayonnaise with Garlic and Parsley, the Lunch-Counter Standard.

• 8 portions
• Prep 10 mins
• Cook 0 mins
• Sudeste

This is the green-garlic mayonnaise that lives in squeeze bottles at every Brazilian lanchonete, spread on misto quente and dripping off pressed sandwiches. Made at home in ten minutes with a stick blender, it tastes like the shop version's better cousin.

Ingredients

• •1 whole egg, room temperature
• •2 cloves garlic, crushed
• •1 tsp fine sea salt
• •1 tbsp white vinegar or lemon juice
• •250 ml neutral oil
• •10 g flat-leaf parsley, chopped (optional, for the green version)

Method

1. Base the blenderPut the egg, garlic, salt, and vinegar in the bottom of a tall jar or blender — everything except the oil and parsley.
2. EmulsifyBlend while pouring the oil in a thin, steady stream. The sauce will turn thick and opaque in about a minute.
3. Go greenAdd the parsley and blend 5 seconds more, leaving small flecks rather than a purée.
4. AdjustTaste — sharpen with a few more drops of vinegar or lemon, loosen with a teaspoon of water if too thick. Chill 30 minutes before serving.

Questions