- 1 large head garlic
- 2 tablespoons olive oil, or as needed
- salt and ground black pepper to taste
- 2 egg yolks
- 1 clove garlic, minced
- 1/4 cup water
- 1 small lemon, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch ground cayenne pepper
- 1 cup extra-virgin olive oil, or as needed
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
- Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
- Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
- Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.
08/11/2019
recipepes.com
roasted garlic mayonnaise, recipe
PT15M
PT1H
5
455 calories
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