Roasted garlic mayo
Adding roasted garlic to a quick mayonnaise base elevates so many dishes – anything from a humble sandwich or homemade chips to roasted fish. This recipe makes you 200g of silky, soft homemade mayo that will beat shop-bought any day of the week! You can have a little play with the basic recipe and switch the garlic for other flavours too.
Pre-heat the oven to 180c/160c (fan).
Place the bulb of garlic on a piece of tin foil and drizzle over a little oil. Wrap it up in the foil to create a parcel and roast the garlic in the oven for 40-45 minutes or until softened. Allow the garlic to cool for a few minutes.
When you’re ready to make the mayonnaise, place the chilli flakes, egg yolks, mustard and vinegar into a small food processor or beaker of a stick blender and quickly pulse to combine. Start the food processor or stick blender, then continually and slowly pour a steady stream of oil into the bowl, letting the mixture thicken to your desired consistency. When ready, season with salt and pepper and a drizzle of lemon juice. Pop half the roasted garlic cloves in from their papery skins. Mix and spoon into a serving bowl. This mayo will keep covered in the fridge for up to two days.
1 garlic bulb
200ml cold pressed rape seed oil or a light oil
Pinch of chilli flakes
2 large Clarence Court egg yolks
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
Freshly ground black pepper
A squeeze of lemon juice