Paleo Roasted Garlic Avocado Oil Mayonnaise

Homemade mayo is one of those condiments that completely transforms once you make it from scratch, and this roasted garlic version takes it to another level entirely. A whole head of garlic gets wrapped in foil and slow-roasted until the cloves turn deeply golden and meltingly soft, then mashed into a paste that folds right into the emulsion for a rich, savory depth you simply cannot get from a squeeze bottle. Avocado oil is the backbone here — it's neutral enough to let the garlic shine while keeping everything grain-free and free of the industrial seed oils that make most store-bought jars a hard pass for anyone eating ancestrally. The emulsification technique matters: starting the oil almost drop by drop gives you that thick, spoonable texture that holds its shape and clings beautifully to whatever you're dressing. A hit of fresh lemon juice and apple cider vinegar keep it bright, while Dijon mustard pulls double duty as both flavor and emulsifier. With 12 servings per batch, one jar goes a long way — slather it on lettuce-wrapped burgers, use it as a dipping sauce, or stir it into a quick chicken salad. Once you taste how good this is, going back to the store-bought stuff is genuinely hard to justify.

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