Olive Oil Mayonnaise with Garlic

(Adapted from Superfoods: 300 foods that heal body and mind, by Dolores Riccio)

All you need is a blender and a steady hand to have homemade mayonnaise in minutes!

1 whole egg plus 1 egg yolk or 1/3 cup prepared egg substitute

2 tablespoons red wine vinegar

1⁄2 teaspoon each dry mustard and salt

1⁄4 teaspoon white pepper

1 clove garlic, sliced

3⁄4 to 1 cup olive oil

Put the eggs in the blender. With the motor running, add the vinegar, spices, and garlic, one at a time, through the feed tube in the lid, and blend until the garlic is pureed. Pour the oil into a small pitcher. With the motor running, add the oil in a slow, steady strem through the feed tube until the mayonnaise is thick and will incorporate no more oil. To store, pour boiling water into a clean jar and lid, and invert them. When they are dry, spoon in the mayonnaise, which will keep about 2 weeks in the refrigerator. 

OR...

Put everything but the oil in a clean, scalded jar. (To scald, pour boiling water into the jar, then pour out the water and invert it on a clean towel. Let the jar cool and dry completely on it's own (don't use a towel to dry it yourself) before making the mayonnaise.) Using a stick or immersion blender, blend it all together until the garlic is pureed and the mixture is smooth. Pour the oil into a small pitcher. With the blender in the jar and running, add the oil in a slow, steady stream until the mayonnaise is thick and will incorporate no more oil.

Makes about 1 cup

Don't have a blender or a stick/immersion blender? Borrow one for free from the Hub Tool Share Program! Talk to any of the MHC staff about the Tool Share Program.