Red Meat Allergy Friendly Paleo Roasted Garlic Avocado Oil Mayonnaise
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Learn more āIngredients
12 servings
For the roasted garlic
- 1 whole head garlic
- 1 tsp avocado oil
For the mayonnaise
- 2 pasteurized egg yolks, room temperature
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- Ā½ tsp fine sea salt
- 1 cup avocado oil
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Place the trimmed garlic head cut-side up in a small baking dish or a square of foil, drizzle with 1 tsp avocado oil, and wrap tightly in foil. Roast for 35ā40 minutes, until the cloves are deeply golden, completely soft, and fragrant. Unwrap and let cool for 10 minutes, then squeeze the softened cloves out of their skins into a small bowl and mash into a smooth paste with a fork.
- 2
Add the pasteurized egg yolks, lemon juice, apple cider vinegar, Dijon mustard, and fine sea salt to a tall narrow jar (if using an immersion blender) or the bowl of a food processor. Add the roasted garlic paste. Blend or process for 20ā30 seconds until the mixture is smooth and uniform.
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