Cilantro & Garlic Mayonnaise
Ingredients
• 1 whole egg (at room temperature)
• 1 cup (240 ml) of oil (choose one of these options):
• Extra virgin olive oil – for a robust flavor
• Avocado oil – for a milder, creamy taste
• Sunflower oil (cold-pressed) – for a neutral base
• ½ teaspoon salt (adjust to taste)
• 1–2 tablespoons fresh lemon juice
• 1 small garlic clove (raw or roasted, depending on preference)
• ½ cup fresh cilantro leaves, washed and dried
Preparation
Immersion blender method (recommended):
1. Place the egg, salt, garlic, lemon juice, and oil in a tall jar.
2. Insert the immersion blender at the bottom and blend for 10–15 seconds without moving it.
3. Once the emulsion starts forming, slowly move the blender up and down until thick and creamy.
4. Add the cilantro leaves and blend again until the mixture is smooth and green.
Regular blender or food processor method:
1. Blend egg, garlic, lemon juice, and salt at low speed.
2. While blending, slowly drizzle the oil in a thin stream until it thickens.
3. Add the cilantro leaves at the end and blend until smooth.
Notes & Tips
• Refrigerate in a sealed container and consume within 3–4 days.
• For a softer garlic flavor, roast the clove before blending.
• This mayonnaise pairs wonderfully with grilled meats, seafood, sandwiches, roasted vegetables, or as a dip.