Roasted Garlic Mayonnaise

1. 1

   Slice the head off the the top of a garlic clove, about a half inch from the top.

2. 2

   Drizzle olive oil and, salt and pepper over the top.

3. 3

   Wrap loosely in foil like a pouch so it has room to steam/roast, 400F for 45 minutes.

4. 4

   Wrap the bottom in the leftover foil and squeeze out the roasted garlic, be careful as it is extremely hot. By the time you mash it up, it will lose a lot of it's heat.

5. 5

   Squash, smash and mince the garlic up with a knife, I make it a paste, lightly salt the garlic and whisk with 1/2 cup of your favorite mayo. Done.

6. 6

   *Will last for 2-3 weeks refrigerated, mine always runs out in about a week ;-).

* Per serving · 4 servings · Values may vary.

No additional tips available.