The smell is heavenly, the taste is light, let’s make some Roasted Garlic Mayo!
You likely have heard me extol the virtues of homemade mayonnaise before … it’s so light and lemony and downright delicious that after the first time I made it, I never had store-bought again. Plus it’s so much healthier! Since you’re making it yourself, you KNOW the ingredients that are going in it, and it’s clean eating at its finest, and Whole30 and Paleo to boot. Now we’re “kicking it up a notch,” as Emeril used to say (is he still around and cooking?), with this divine Roasted Garlic Mayo.
First let’s talk about the health benefits of roasted garlic all on its own … to name a few, it’s nutritious, has been shown to reduce blood pressure, it can reduce the length of the common cold, lowers the risk of heart disease, and improves bone health (and so much more!).
Oftentimes, if the oven is going to be on for half an hour, I’ll pop in a bulb of garlic to roast, squeeze out the roasted cloves and keep it in a container in the fridge so I always have some on hand (put in small container and cover with olive oil and they’ll be preserved for about two weeks). You can spread some with butter or ghee on a toasted baguette, add to a veggie stir fry, and pop into the mayo recipe below. I also sometimes it eat just straight up! I used to frequest a restaurant (and even got engaged there!) called The Garlic Rose. Garlic was, as you can imagine, infused in some way into every dish they served and it was as amazing as it sounds. What YOUR favorite way to use roasted garlic?
Roasted Garlic Mayo
Recipe courtesy of Cate O’Malley
One head of garlic
extra virgin olive oil for drizzling
1 large egg
2 tablespoons lemon juice
1/4 cup plus 1 cup safflower oil
1/2 teaspoon dry mustard
1/2 teaspoon salt
To roast the garlic, cut off about half an inch off the top of the bulb. Put it on a piece of tin foil and drizzle with extra virgin olive oil. Bake at 400 for about 30-40, or until it starts to get golden. Remove from oven and let cool. Squeeze the garlic cloves out and discard the rest. Set roasted cloves aside.
In a blender or food processor, break the egg and add the lemon juice, mustard, salt, and 1/4 cup oil to the canister. Blend on medium until the ingredients are combined. Add the garlic cloves. Truth be told, I add the entire bulb’s worth, but you may want to start with just a few cloves, depending on how much you love garlic. Start adding the remaining 1 cup oil very slowly. If you’re using a blender, you’ll hear the sound change as it starts emulsifying. On my blender, it gets louder and angrier as it becomes mayo. It should take about 3-4 minutes until it’s all combined, emulsified, and the lightiest, tastiest mayo you’ve ever had.