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I’d never made mayo before, but it’s really easy! The key is adding the oil as slowly as possible to get it to emulsify. Can I just say that roasted garlic is amazing? I may never make a condiment without it again!

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Mayonnaise

Prep Time5

Total Time5

Servings cup

Ingredients

Mayo

2 whole eggs
1 tablespoon lemon juice
2 teaspoons white wine vinegar
1/2 teaspoon mustard
1/2 teaspoon sea salt
12 cloves roasted garlic optional
3/4 cup extra virgin olive oil
3/4 cup avocado oil

Roasted Garlic

1 bulb garlic
1 tablespoon coconut oil

Equipment

Instructions

Mayo

Blend the eggs, juice, mustard, and garlic (if using) until smooth.
While the blender is running, slowly pour in the olive oil in as thin a stream as you can manage. This will allow it to emulsify so that it won’t separate when stored.

Garlic

Preheat the oven to 350F. Slice off the top and bottom of each garlic bulb. Peel off the outer skins.
Coat each bulb in 1 tablespoon of cooking fat.
Wrap each bulb in foil. Bake for 45 minutes.

Nutrition

2 Comments

Hi, Christina! Do you or can you use a large-size blender for this? I only have a Blendtec now, with a large jar, and I know most recipes call for an immersion blender to make mayonnaise. Thanks!

Christina Feindel says:

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I use a Blendtec. Just be careful to pour the oil in through the hole in the lid VERY slowly for the best emulsion, and hold the plastic cover as close over the hole as you can to avoid splatter.

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