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!
Keep your household clean, too!
I may make my living as a food blogger, but my health-consciousness actually began long before I started cooking. Growing up with a sensitive nose and skin that would break out into a rash at the slightest provocation, I’ve been making my own cosmetics and cleaning products since high school. I hoped that avoiding these environmental toxins would not only improve my health, but be better for the environment and save me some money compared to buying high-end non-toxic products at a health-foods store. Whatever your reasons, making your own household products is easier than you might think. My e-book A Clean Space has all the tips, tricks, and recipes you need to get started–and it’s only $6.99!
- 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.