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Roasted Garlic Mayonnaise

Course Side Dish
Cuisine Appetizers
Prep Time 10 minutes
Cook Time 40 minutes
Servings 1 pint
Cost $5


  • small food processor


  • 1 head garlic large
  • 1 Tbsp olive oil
  • 2 egg yolks
  • 1 tsp dijon mustard heaping
  • 2 tsp fresh lemon juice
  • 1 Tbsp champagne vinegar
  • 1/2 tsp fine grained salt
  • 3/4 cup canola oil


  • Preheat oven to 375 degrees.
  • Cut the top off of the head of garlic. Place on sheet of heavy aluminum foil. Drizzle olive oil over top, and fold up the foil around the garlic, making a purse.
  • Roast in the oven for 30 - 40 minutes until garlic is golden and soft. Let cool completely.
  • In the bowl of a food processor, combine the egg yolks, dijon mustard, lemon juice, salt, champagne vinegar and garlic, squeezing each clove out and into the bowl.
  • Pulse just combined. Scrape sides of food processor.
  • With the food processor running, SLOWLY add the oil by small drips until fully emulsified.
  • Serve along side fries, beef, and fish.
  • Can be stored in an air-tight container for up to a week in the fridge.