Is mayonnaise the most loved condiment in the world? Who knows. Have you ever tried to make it yourself? Trust us, it’s 100% better than store-bought and totally worth the small effort. You can likely use ingredients you already have in your home, and once you’ve done it once, you’ll never look back.

What better way to spice up your homemade mayo than with black garlic? Our puree is an easy addition that adds just the right amount of kick. And how can you complain when you can slather your new mayo all over a sandwich like the one in the photo? Recipe courtesy of your Black Garlic North America Kitchen. Enjoy!

Ingredients

• 1 whole egg

• 1 tablespoon lemon juice (From 1/2 a lemon)

• 1 teaspoon dijon mustard

• 1 medium clove garlic, minced

• 1/2 teaspoon black garlic puree

• 1 cup vegetable or canola oil

• Kosher salt

Directions

Place egg, lemon juice and mustard in the bottom of a cup or jar that just fits the head of your immersion blender. This is vital! The circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.

Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.