Yesterday, Loren and I prepped 30 artichokes to perfection. Our goal was to feed 60 people a delish half an artichoke. But to do that, I knew it would take time as artichokes are the most labor intensive vegetable besides fava beans.

So I went looking for some clean, store-bought mayo so I could at least save myself some prep time on the artichoke dipping sauce.

Boy oh boy did I come up short at the stores.

The only clean mayo I found at my local Albertson’s was a Chosen Foods Avocado Oil Mayo. Great!

But it was $15.99 a jar.

I’d need to get 4 jars to make enough dipping sauce for 60 people.

Uhhhhh…nope. Not happening.

It was cheaper to make it homemade, infinitely more delicious, and once you try the immersion blender method that I do in the above video, you will be a convert.

Before we get to the recipe, may I remind you to get the cleanest, best tasting Cheese Bites you’ll ever eat?

Is that a big claim? I don’t give a good goddamn, I just know it’s TRUE!!

We will be raising our deep-dive launch pricing on Cheese Bites by August 1st, so make sure you take advantage before then.

OK, let’s make some mayo…I included the Roasted Garlic Lemon variation below as well.

I love this immersion blender, although I only use the immersion blender attachment, and all the other attachments can go scratch.

As always, here’s the PDF version so you can print and save in your files.

HOMEMADE ONE MINUTE MAYO

(Yields 1 1/2 cups)

* Juice of 1 lemon

* 2 eggs

* 1 teaspoon Dijon mustard

* 1 teaspoon salt (I use Eat Happy Kitchen Salt Dust)

* 1 cup mild olive oil or avocado oil

To a pitcher or large mason jar, add the lemon juice, egg yolks, Dijon mustard, and salt. Then pour the olive oil on top. Place an immersion blender all the way at the bottom of the pitcher, then start the immersion blender on high and leave it on the bottom of the container, letting the blender pull in the oil as it creates mayo. After 10-15 seconds, the mayo will form. Raise up the immersion blender slowly to incorporate any remaining oil on the top. Give it a taste and add more salt or lemon juice if needed, to taste. Serve immediately or keep in the fridge up to five days in an airtight container.

ROASTED LEMON GARLIC AIOLI (ALSO MAYO)

(Yields 1 1/2 cups)

* Garlic bulb

* Drizzle of olive oil

* Juice of 1 lemon

* 2 egg yolks

* 1 teaspoon Dijon mustard

* 1 teaspoon salt (I use Eat Happy Kitchen Salt Dust)

* 1 cup mild olive oil or avocado oil

Preheat the oven to 400 degrees. Cut the top off a large bulb of garlic, place the bulb on a piece of foil, then drizzle olive oil over the top of the cut garlic facing. Wrap the foil around the garlic bulb and roast in the oven for 30 minutes, or until the garlic is dark golden brown and soft. Remove from the oven and let cool.

Squeeze the garlic out of the bulb into a tall, narrow pitcher or large mason jar. Add the lemon juice, egg yolks, Dijon mustard, and salt. Then pour the olive oil on top. Place an immersion blender all the way at the bottom of the pitcher, then start the immersion blender on high and leave it on the bottom of the container, letting the blender pull in the oil as it creates mayo. After 10-15 seconds, the mayo will form. Raise up the immersion blender slowly to incorporate any remaining oil on the top. Give it a taste and add more salt or lemon juice if needed, to taste. Serve immediately or keep in the fridge up to five days in an airtight container.

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