Homemade Garlic Chive Mayonnaise

There is something genuinely transformative about making your own mayonnaise. For years, I avoided it, convinced that it required a culinary degree or an hour of whisking until my arm fell off. It turns out, if you have an immersion blender, you can make a jar of thick, silky mayo in less than two minutes. The secret is to let the oil emulsify slowly, and once you get the hang of it, you will never go back to the store-bought plastic squeeze bottles.

Adding fresh garlic and chives turns a basic condiment into something vibrant and herbaceous. I like to use a mixture of mild garlic and snappy chives because the sharpness cuts through the richness of the egg and oil perfectly. It’s my go-to topping for sourdough sandwiches, dipping roasted potatoes, or slathering over a grilled burger on a Saturday night. Since there are no preservatives, it tastes incredibly fresh and keeps in the fridge for about a week. Just make sure to use a neutral oil like grapeseed or avocado so the garlic and herbs really get the chance to shine.