By baking garlic in the oven, it becomes soft, spreadable, sweet and fragrant. It is great to stir into homemade mayo (which is easy to do, trust me!) You simply need an immersion (stick) blender. You place all the ingredients in a tall round container that just fits the immersion blender. The oil floats on top because of its lower density. Place the immersion blender in it, all the way to the bottom, without stirring, shaking or any other way of mixing the ingredients. With the blender all the way down, turn it on. Do not move it upwards until you see the thick mayo coming out underneath. Now you can move the blender up some to allow more of the oil to blend in. Yes, that is all…
- 1 head of garlic
- 1 tsp sunflower oil
- 2 egg yolks
- 2 tsp dijon mustard
- 250ml sunflower oil
- 2 tbs white wine vinegar
Makes approximately 1 cup
Cut the garlic horizontally in half. Smear both halves with the oil, then place them back together. Wrap it in aluminium foil and place in a 180°C oven for 45 minutes. Leave to cool some.
Place the egg yolks in a tall round container that just fits the immersion (stick) blender. Add the dijon mustard and then the oil and vinegar.
Do not stir or shake to combine!
Place the immersion blender in it, all the way to the bottom, without mixing the ingredients. You want to first mix the mayo with the mustard and a little oil, before the rest gets mixed in.
With the blender all the way at the bottom, turn it on. Do not move it upwards until you can see a thick mayo coming out from underneath the blender. Now you can slowly move the blender upwards to allow for more oil to be mixed in. Mix everything together.
Push about half of the garlic cloves out into the mayo. I use half a head of garlic but you can use more or less to your taste. You can store the remainder in the freezer, use it as a topping on cheese-garlic bread, or in a pasta sauce. It is worth making a bunch of heads at the same time when you find a cheap batch, and store the paste in the freezer.
Season to taste with salt and pepper.