Roasted Garlic Mayo


2 egg yolks

pulp from 2 HEADS of roasted garlic*

1 tsp dijon mustard

1 Tbsp lemon juice

3/4 cup MCT oil

1/4 cup extra virgin olive oil

1 tsp fine Himalayan sea salt

pinch of ground black pepper


Place egg yolks, roasted garlic, mustard and lemon juice in a small glass bowl. Whisk to combine.

Start whisking vigorously while dripping the MCT oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate. Whisk non-stop as you add all the MCT oil.

As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point.

Add the olive oil and whisk in.

Add salt and pepper to taste.

- makes 2 cups

* to make roasted garlic: slice tops of the heads of the garlic. Wrap them in a piece of aluminum foil. Place in oven and roast at 350-degrees until soft when squeezed - about 40 minutes. Remove from oven, unwrap and allow to cool before squeezing out the pulp.