Whole30 Roasted Garlic Mayo
If you are like me you have stayed clear of mayo for awhile because you know its full of fat and super processed oil. This is true for the bargain brands at box stores, but I had never thought about making it myself! I have been using greek yogurt instead of mayo in chicken salads and tuna for years which has been a great replacement, but whole30 = no dairy! And it also = lots of good fat! Their philosophy is that good healthy fats help you to feel full and satiated, which I totally agree with! This Christmas was so fun and I was so excited to get the Whole30 Book and It Starts With Food. I can’t wait to keep reading them this week while Matt and I are up in the mountains! One last little celebration before we kick this thing into full gear! But I couldn’t just make plain ol mayo, I just had to add some flavor to it! And of course that flavor had to be roasted garlic! If you haven’t roasted garlic before it looks a little like this… v
Once you make your own Mayo you will want to make all your sauces in-house, here are a few more:
Creamy goodness!! We will be using this as a base for lots of yummy stuff this month!
Whole30 Roasted Garlic Mayo
- 1 bulb of garlic
- 1–1/4 cup of light olive oil, divided
- 1 egg
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 to 1 lemon, juiced
- Preheat oven to 400 degrees. Cut the top off of the bulb of garlic and drizzle with a little bit of olive oil and a sprinkle of salt and pepper. Wrap in foil and place in the oven for 45 minutes. Now you have roasted garlic (YAY!). Squeeze garlic out of their casing and set aside.
- Place the egg, 1/4 cup of olive oil, mustard powder, reserved garlic, and salt in a mixing bowl, blender, or food processor. Mix thoroughly. While the food processor or blender is running, slowly drizzle in the remaining cup of olive oil. After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.
How does the egg cook? Or does the roasted garlic cook it since it’s fresh from the oven?
The egg actually doesn’t cook!! This mayo uses raw egg but it is safe to eat until 1 week after the expiration on the egg carton!
how long will this keep?
It will keep for 1 week past the expiration date on the eggs you use! 🙂
I’m guessing that if I left this out overnight before refrigeration (maybe because I confused it with another mayo recipe that was supposed to be fermented) that it’s probably bad now?
I am not sure… but it’s better to be safe than sorry I think!! :/
I tried this today and…big bummer! Mayo was so bitter that the aftertaste made it completely inedible. I used all the same ingredient brands as seen in pictures so I can’t figure out what gives. Garlic was perfectly soft and not burned. Confused on this one as it seemed so promising. I’d love a Whole30 mayo 🙁
Thats so strange!! I would try it with no garlic as just a basic mayo if you need one! Could have been the garlic!
If your mayo is bitter, it is most likely the oil that you’re using. I made the mistake of using regular extra virgin olive oil and it was quite bitter.
I use “light” olive oil now (not less calories, just light in color and taste) and have had no issues.
I had the same problem. So bitter and awful tasting. Any idea how to fix it? Followed the recipe exactly…
Weird! You have to put the oil in verrrry slowly for it to thicken up and was the garlic roasted into a mush?
I just made this garlic mayo and it turned out delicious and fabulous! (I was careful to use just the white part of the roasted garlic cloves). Thanks for this recipe! I was having a hard time finding store mayonnaise without any sugar or canola oil – I have the avocado oil Whole 30 spread but it has no flavor – this is perfect!
Thanks Tania!! So glad you loved it – homemade mayo is the best! 🙂
Going to make this tonight and wondering if the egg has to be at room temperature. I’m so excited to try this!!!
I have heard that but mine was fine still a bit cold, maybe just not straight from the fridge though!!
Maybe a silly question but do you put the whole bulb in the mayo? or is there a certain number of cloves?
You squeeze out all of the cloves yes! It isn’t as intense of a flavor after roasting it!
I followed the recipe and it came out like a liquid.
That is weird! Did you add in the oil super super slowly? If you add it too fast it doesn’t thicken!
I had the same problem.
How long does it take to thicken up? Mine never did…
Oh it should by then end of pouring the oil in! You do need to pour the oil in verrrrrry slowly for it to work!
Mine thickened up perfectly, but the longer it sat in the fridge the thinner it got. Is this normal?
Hmmm it should stay thick! Should last as long as your eggs are good!
Just made this. Was a little hard to add in the olive oil slowly while the blender is still running as the blender I was using doesn’t have the little hole at the top. However, I kept adding a bit at a time until I could see it was getting thick and then added more oil each time. Definitely don’t need a whole lemon though. First time I’ve ever made my own and I’m impressed, love the taste!
Delicious and perfect! I never knew it was so easy to make your own mayo. Not sure why it didn’t thicken for others. I used a ‘lighter tasting’ olive oil as directed, and it turned out perfectly. Great recipe, thanks for sharing!
How much does this make?
An immersion blender makes this much easier, you don’t have to go slowly that way! Also, if it’s too funny, add another egg. The mustard powder is what helps it stay blended, and I feel like it helps it thicken too. A little pinch extra never hurts!
Runny, not funny. Oops!