Recipe

Roasted Garlic Mayonnaise Recipe

	Crystalwaters / All my dishes 2 years, 3 months ago Mmmm, homemade mayonnaise ~ nothing compares, especially when made with sweet, roasted garlic! Wonderful in salad dressings, sauces, mashed potatoes, sandwiches ... need I say more? Prep:10m Cook:60m Servings:16	Crystalwate
	homemade delicious easy

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Ingredients

2 whole bulbs garlic, roasted (see directions following)

Sea salt to taste

3 egg yolks

1 lemon, juiced

1 1/2 cups mild flavoured, extra virgin olive oil

Directions

To roast garlic, use one of the two following methods:

Oven method: slice the top off the garlic bulb, exposing the individual cloves. Don't peel! Drizzle with extra virgin olive oil and place in a small heavy saute pan, or wrap in foil, leaving top exposed, and bake at 375F for about 1 hour, until the garlic softens and you can squish the cloves between your fingers when you squeeze them.

Stovetop method: break the bulbs into individual cloves and peel by giving them a whack with the flat side of a heavy knife blade. Place the cloves in a small pan and cover with extra virgin olive oil. Simmer over low-medium heat until the cloves are light golden and soft. Strain off the very lovely garlic oil and reserve in fridge for another use ~ I'm sure you can find something to do with it!

If using oven roasting method, remove cloves from their papery coverings.

Mash cloves with a little salt in a mortar and pestle (or use the back of a spoon and a bowl) until it forms a smooth paste.

Transfer the paste to a mixing bowl and combine it thoroughly with the egg yolks. Mix in a little of the lemon juice with a whisk and then very slowly incorporate all the oil, whisking vigorously. (Alternatively, you can use a blender or small food processor although making this by hand is very satisfying.)

When all the oil is incorporated, correct the seasoning to your taste with additional salt and lemon juice and, if desired, thin the mayonnaise to your desired consistency with extra olive oil or water.

Refrigerate, covered, until ready to use. Will keep for up to 3 days.

Makes about 2 cups. (I didn't know quite how to translate that into "servings" ...)

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Comments

krumkake 2 years, 3 months ago said:
Now you've got me thinkin' I need to make my own mayo!! This sounds extremely delicious, and I can imagine it in all sorts of dishes...thanks!

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Alterations

cocoloco 1 year, 6 months ago said:
Since we dont get lemons down here, I made this with lime juice and it really added a nice somethin, somethin. Thanks!

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