Roasted Garlic Mayonnaise

I really like this recipe because it makes a small batch, only aboot 8 ounces, so you can make it regularly and try different variations. Much more wieldy than the 2-litre batch I remember from cooking school.

You will need:


For Sweet and Spicy Mayo

2 egg yolks
1 cup of sunflower oil
1/2 tsp sea salt
1/2 tsp dry mustard (Coleman's recommended)
1/4 tsp cayenne pepper
1/8 tsp fresh ground pepper
1 Tbsp of either lemon juice or rice vinegar
1 Tbsp maple syrup

For Roasted Garlic Mayo

2 egg yolks
1 cup of sunflower oil
1/2 tsp sea salt (I used Fleur de Sel)
1/2 tsp dry mustard (Coleman's recommended)
1/8 tsp fresh ground pepper
1 Tbsp freshly squeezed lemon juice
 3 cloves roasted garlic

Not much prep, except to roast your garlic. I like to roast it in big batches by itself, or I will just throw in a head while baking something for a long time. Either way, snip the tops of the garlic bulb, place it on top of foil, and drizzle with olive oil. Kind of scrunch some foil all the way around it.

Roast for 40 minutes at 400 degrees Fahrenheit, your kitchen will smell amazing! For reals, I kinda want to eat my oven right now. Anyway, set aside to cool, start assembling ingredients.

Place the egg yolks in the bowl of a stand mixer with the whisk attachment in place. Add in the seasonings, add three cloves of pressed roasted garlic.

Whisk together, scraping down, until combined.

Squeeze your lemon; you need about 1/2 lemons worth of juice. I find that having the lemon at room temperature and rolling it with the heel of your hand maximizes yield. So totally fondle your lemon. Add in the one tablespoon of juice, whisk to combine again.

Slowly start pouring in the oil in a steady SLOW stream. Best of all would be to use a spin-top type bottle, as you can control the flow. I used my pointiest measuring cup and just drizzled it in. You want to go slow because if you add the oil too quickly, it will ''break''. We do not want this break. You will know immediately if your emulsion has broken, it will look like flotsam and jetsam floating in a river of wasted eggs. You can fix a broken mayo, it just takes more time and egg yolks. Lemme know if you want me to include all that.

Continue whisking at high speed until all the oil is incorporated and the mixture is smooth and creamy.

Then eat, in copious amounts. It is essentially oil with a bit of egg, so I would just assume it has the same amount of calories as oil: 120 calories per tablespoon.

Enjoy!