Roasted Garlic Mayonnaise is one of my favourites but it's often sold in a small jar with a large price! I often make my own mayonnaise so I thought I would making my own. This is a really easy recipe, which is great for the coming barbecue season. We have been barbecuing for the last month, although sometimes in the rain, so we've given this recipe a proper grilling!
Okay, so this is definitely not a recipe for dieters, as it is a mayonnaise and not a low-fat dressing, but I have also added the roasted garlic to low fat creme fraiche or yoghurt which also makes a great dip served with prawns or vegetables.
Don't be tempted to add raw garlic to the mayonnaise as it won't have the sweet creaminess of roasted garlic and can taste quite bitter.
This is embarrassingly easy. Just stick a whole, unpeeled bulb of garlic in an ovenproof dish.
Roast in the oven for about 40 minutes at 170 degrees C. I usually stick it in with something else.
When it's cool enough to handle squeeze out the garlic from the skins.
I used a food processor to combine egg yolks with salt and the roasted garlic. Put the oil into a jug and drizzle in gradually with the processor on. You can do this by hand with a whisk if you have the stamina!
Add a little lemon juice and seasoning and it's ready to eat!
- 1 head of garlic
- 2 egg yolks
- 1 tsp salt
- 250 ml sunflower oil
- 1 tbsp lemon juice
- Roast the unpeeled garlic bulb at 170 degrees C for 40 minutes.
- Squeeze garlic from the skin when cool.
- Combine the garlic with egg yolks and salt in a food processor.
- Put the oil in a jug and add to the running food processor.
- Add the lemon juice.