Roasted Garlic Mayonnaise
200g jar
10 minutes
Homemade roasted garlic mayonnaise is one of those simple kitchen wins that delivers huge flavour. Sophie at @thecornerplot blends slow‑roasted garlic with our Mellow Yellow cold‑pressed rapeseed oil to create a rich, creamy, additive‑free mayo in minutes. Naturally high in Omega‑3s and plant sterols and low in saturated fat, it’s a delicious, wholesome twist on classic homemade mayonnaise.
Method
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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.
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2
Bake for 25 minutes, then remove, unwrap and leave to cool.
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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.
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4
Squeeze out the garlic cloves, mash them up with a fork, then fold through the mayo.
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5
Decant the mayonnaise into a sterile jar and serve with your favourite dishes. It will store in the fridge for up to 3 days.
Ingredients
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1 garlic bulb
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2 free-range egg yolks
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1 heaped tsp Dijon mustard
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½ tsp sea salt
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1 tsp caster sugar
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140ml Mellow Yellow Cold Pressed Rapeseed Oil
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2 tsp white wine vinegar
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1 tsp lemon juice
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2 tsp water
