How to make
All products must be of the same temperature, i.e. room temperature.
Pour everything into the bowl in which you will beat the mayonnaise and run the liquidizer. After 30 seconds, the mayonnaise is ready.
Store it in a glass container in the refrigerator for up to 5 days.
If you haven't been able to use it up, don't throw away the garlic mayo. Use it as a sauce in various dishes.
The container in which you will beat the mayonnaise must be perfectly dry.
If for some reason the mayonnaise does not thicken, add a little more oil and continue beating.
Enjoy my egg-free homemade garlic mayonnaise!
