This is best made and eaten on the same day if on a strict food intolerance diet. It will keep in the fridge and can be used for up to 4 days, by others.
- 1 clove of garlic crushed (Note 2)
- I cup of canola or rice bran oil
- 1-2 egg yolks
- 1 tablespoon of water
- 1/4 teaspoon of citric acid
- small pinch of salt
Process garlic, salt and egg yolks in the small bowl of a food processor until well combined. Or you can place in a bowl and combine with hand mixer using a beater attachment.
Put oil in a jug with a lip. Slowly add oil. Start by putting in a drop at a time, once some emulsion has occurred add around 3/4 of the oil in a slow drizzle.
Add the water and citric acid to give a slight tangy flavour and lighten mixture. Then add the remaining oil in a slow drizzle (as before) and continue processing to form a thick mayonnaise.
Note 1: if you put the oil in too quickly (particularly at the start) the mayo will not work as the oil and egg will split)
Note 2: for lofo just leave out garlic or use home made garlic oil or stir through chopped chives at end.
Cover and refrigerate until required.