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
Here is the line up!
Creamy goodness!! We will be using this as a base for lots of yummy stuff this month!
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.