Homemade Roasted Garlic Mayonnaise
We’re delighted to present a delicious homemade roasted garlic mayonnaise created by Sophie at @thecornerplot. Our Mellow Yellow cold-pressed rapeseed oil brings it together in minutes, creating a delicious additive-free mayonnaise that’s rich in plant sterols and Omega-3s and low in saturated fat.
Method
-
1
Heat the oven to 220° C/200° C fan. Cut a slice off the top of the garlic bulb to expose the cloves and place the bulb on a sheet of baking parchment. Drizzle over a tablespoon of Mellow Yellow Cold Pressed Rapeseed Oil, draw up the sides of the parchment paper and tie in a bundle with a piece of string.
-
2
Bake for 25 minutes, then remove, unwrap and leave to cool.
-
3
Place the rest of the ingredients (not the garlic) into a NARROW beaker, insert the blender stick to the bottom, and blitz. The blender will gradually draw in the oil to create an emulsion – the mayo will magically form in seconds.
-
4
Squeeze out the garlic cloves, mash them up with a fork, then fold through the mayo.
-
5
Decant the mayonnaise into a sterile jar and serve with your favourite dishes.
-
6
It will store in the fridge for up to 3 days.
Ingredients
-
1 garlic bulb
-
2 free-range egg yolks
-
1 heaped tsp Dijon mustard
-
½ tsp sea salt
-
1 tsp caster sugar
-
140ml Mellow Yellow Cold Pressed Rapeseed Oil
-
2 tsp white wine vinegar
-
1 tsp lemon juice
-
2 tsp water
