I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Garlic Mayo

Garlic Mayo

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1/2 cup chickpea flour (sifted)

1 cup water 

1/2 tsp salt 

1-2 tbsp lemon juice 

1 tsp dijon mustard (optional) 

1 clove garlic crushed 

1/2 cup sunflower/ olive oil (not strong tasting) 

Dash black pepper 


Heat the water in a pan to boil 

Remove from heat and add in the flour + salt whisking as you add. 

It will look lumpy don’t worry. Place back on low heat and continue whisking for a couple more minutes until its thickened to a paste. Take off heat and allow to cool to room temp. It may still have a few lumps in but thats ok because the blender will smooth it out. 

Chill in the fridge until cold. 

Place in the blender along with 1 tbsp lemon juice, mustard and garlic, blend to combine. Then gradually add in the oil 1 tbsp at a time until thick, smooth and creamy. Taste test and add more lemon or salt. Finish with a sprinkle of black pepper. 

Use as dipping sauce for fries, topping for tacos or salad. It pretty much goes with anything its so delicious!! 

Garlic Mayo (oil-free) + wedges

Garlic Mayo (oil-free) + wedges