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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- 1 bulb garlic
- 1 tablespoon coconut oil
- 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.
- 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.