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AIP mayonnaise

Homemade Egg-Free Mayonnaise: Garlic (Whole30, AIP)


  • Author: Cristina Curp
  • Prep Time: 60 minutes
  • Total Time: 1 hour
  • Yield: 1 1/2 cups 1x
  • Category: condiment
  • Method: confit
  • Cuisine: egg free
  • Diet: Vegan

Description

Creamy dreamy and allergen-free mayonnaise that’s paleo, Whole30, Vegan, and AIP!


Scale

Ingredients

Garlic Confit

  • 1 1/2 cups whole, peeled garlic cloves
  • enough olive oil to submerge them in a small pot or ramekin
  • 2 teaspoons dried Italian herb seasonings
  • 1/2 teaspoon fine salt

For the Egg Free Mayo

  • 1 cup of confit (drained)
  • 1 1/2 tablespoons garlic-infused oil (from confit)
  • 1/2 cup dairy-free milk of choice
  • 2 teaspoons balsamic vinegar
  • Salt to taste

Instructions

  1. To make the confit, preheat the oven to 250F. Combine the garlic, salt, and herbs in a small oven-safe pot or ramekin. Pour olive oil over the garlic cloves until they are fully submerged in oil. Roast on the middle rack for 1 hour. Remove from the oven and let cool. Drain the olive oil into a jar (you can store this at room temp). Cover the garlic and store it in the fridge until ready to use.
  2. When you’re ready to make the egg-free mayo, combine the drained garlic cloves, 1 cup, in a blender with 1 1/2 tablespoon olive oil (from the garlic), 1/4 cup milk of choice, and balsamic vinegar.
  3. Blend until creamy, thick, and smooth. Add the remaining milk as needed, for desired consistency.
  4. Store the paleo egg-free mayo in the fridge in an air-tight container. Lasts about a week.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 79
  • Sodium: 3.8mg
  • Fat: 6.3g
  • Saturated Fat: 2.2g
  • Carbohydrates: 5.4g
  • Fiber: 0.4g
  • Protein: 1g

Keywords: allergen-friendly mayonnaise, homemade mayo, Paleo mayonnaise