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2-Clove Garlic Paleo Mayo (Ermahgerd!)

By Jess

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I’ve always been a hardcore mayonnaise addict. Ever since I was a kid, I was loading my sandwiches up with the stuff. And if I’m being perfectly honest, I was more than a little worried about missing my beloved mayo when I first switched over to a healthier diet. Thankfully, I was worried about nothing, because there are so, so many wonderful mayo recipes out there that fit any healthy lifestyle. Take this 2-clove garlic paleo mayo for example. You only need a handful of ingredients to make it, but it’s the addition of the two garlic cloves that really make this recipe. It adds that potent garlic flavor that we all know and love, but without the fillers and additives in store-bought mayo. This goes great on sandwiches, as salad dressing, as dip, or even as a base for sauces and soups. It’s quite versatile if you can get creative with it!

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- 1 egg, at room temperature
- 2 garlic cloves, peeled and smashed
- 1 tsp Dijon mustard
- ½ small lemon, juiced
- 1 ¼ cups light-tasting olive oil
- salt to taste

Place the egg, garlic cloves, mustard and lemon juice in the blender cup or jar that just fits the head of your immersion blender.
Add the olive oil and allow to settle for 15 seconds.
Place head of immersion blender at the bottom of cup and turn it on high speed.
Do not move the head for 30 seconds or until a white, creamy, thick mayo forms at the bottom by the head.
As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
Season to taste with salt.
Store in an airtight container in the refrigerator for up to 10 days.

2-Clove Garlic Paleo Mayo (Ermahgerd!)

More Homemade Paleo Mayo Recipes:

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