Garlic-Vinegar Mayonnaise

Our bright and creamy garlic mayonnaise is an easy, three-ingredient condiment that will perk up everything from sandwiches and burgers to grilled vegetables and fried fish. (It's particularly delicious slathered onto our cheesy, crispy portobello patty.) It takes less than five minutes to make and starts with store-bought mayonnaise—no whisking or emulsifying needed. Mashing the garlic into a paste before combining it with the other ingredients is key: Not only will it blend better into the mayonnaise mixture, but you also won't find yourself biting down on coarse chunks of raw garlic. We finish things off with a splash of sherry vinegar, which adds plenty of tangy brightness. Keep this recipe in your back pocket and whip it up whenever you need a simple spread that packs a big punch.

Ingredients for Garlic-Vinegar Mayonnaise

The garlic: It wouldn't be a garlic mayonnaise without one of our favorite alliums. Raw garlic adds bite and big flavor to this quick condiment, taking store-bought mayo to a whole new level. Adding a sprinkle of coarse salt when mashing it helps to break it down into a smoother consistency while also drawing out some of the moisture, which helps it soften.

The mayonnaise: Starting with store-bought mayonnaise helps this super easy spread come together in no time. Use your favorite go-to brand—you can even use a plant-based, vegan alternative here with great results.

The vinegar: We love the complexity that balanced, nutty sherry vinegar adds to the mixture. If you don't have any on hand or can't locate it, you can swap in unseasoned rice vinegar or apple cider vinegar instead.

Three Ways to Peel Garlic Cloves

There are several ways to remove the tight, parchment-like skins that enclose garlic cloves.

Smash them: If you'll be chopping or mincing garlic cloves, it's easiest to press firmly on each one with the flat side of your knife, which will break the skin. From there, simply peel it off.

Cut them: If you'll be slicing the cloves or leaving them whole, we recommend cutting off the very bottom of the clove, where it was attached to the bulb. This will help free the skin, which you can then easily pull off.

Shake them: If you have a ton of garlic to peel—say, for our garlicky pot roast—try this easy trick: Place the cloves in a mason jar, secure the lid, and shake vigorously for about 20 seconds to loosen the skins.