Roasted Garlic Mayo Recipes

ROASTED GARLIC MAYONNAISE

Steps:

• Slice the head off the the top of a garlic clove, about a half inch from the top.
• Drizzle olive oil and, salt and pepper over the top.
• Wrap loosely in foil like a pouch so it has room to steam/roast, 400F for 45 minutes.
• 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.
• 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.
• *Will last for 2-3 weeks refrigerated, mine always runs out in about a week ;-).

ROASTED GARLIC MAYONNAISE

Steps:

• Place garlic and oil in small baking dish; stir well.
• Bake at 300F for 30 minutes or until garlic is soft and golden.
• Cool to room temperature.
• Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth.
• Add mayonnaise and remaining ingredients, process until smooth.

ROASTED GARLIC MAYONNAISE

Steps:

• 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.

ROASTED GARLIC AIOLI

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

GARLIC MAYO

Steps:

• In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.

ROASTED GARLIC TOFU SPREAD & DIP (MAYO SUBSTITUTE)

Steps:

• To roast garlic, preheat oven to 350°F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them.
• Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid.
• Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.

PARMESAN ROASTED CAULIFLOWER

Steps:

• Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water.
• Microwave on high for 8 minutes. Drain.
• Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower.
• Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
• Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
• From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)

BAKED SALMON TOPPED WITH ROASTED GARLIC AND SAVORY MAYO

Steps:

• Place salmon filet on a sheet of aluminium foil, or baking tray, flesh-side up.
• Season salmon filet with salt and pepper (to taste) and set aside.
• Chop garlic finely and mix into the cup of mayonnaise, stirring if necessary.
• Using a butter knife or a spoon, spread the garlic-mayo mixture evenly on top of the filet, the spread should be about a 1/2cm thick throughout.
• Preheat the oven to 450 degrees, and place the filet on the top rack, for 8-10 minutes, taking care not to overcook.
• Turn the oven setting to "Broil" and keep a close eye on the garlic mayo spread; turn off the oven once the garlic and mayo start to brown evenly.
• Season further with salt to taste.
• Serve with potatoes, or steamed rice.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.

GARLIC MAYONNAISE

Steps:

• Start by separating the yolks from the whites and placing the yolks in a large bowl. Be sure not to get any white in with the yolks.
• Add the white wine vinegar, the dijon mustard, seasoning and the minced garlic. To mince the garlic use a garlic press or by using a grater. After adding the garlic whisk the mixture until it has become smooth.
• At this point you may consider getting somebody pour the oil into the bowl whilst you are whisking as you do not want your emulsion to split. Start trickling the oil into the egg yolks very slowly and constantly whisking. Don't stop whisking whilst you are pouring the oil into the bowl.
• After you have poured all of the oil into the mixture you should be left with your homemade mayonnaise. You may need to add more salt or pepper depending on what flavour you are looking for. Your mixture should be smooth and look rather similar to normal mayonnaise.
• Finally add in 1 tbsp of water to the mixture and transfer the mayonnaise to an empty jam jar which has been thoroughly washed and dried. The mayonnaise should keep for up to 4 days in your refrigerator.

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

ROAST PORK SANDWICHES WITH GARLIC MAYO

Steps:

• Preheat oven to 375 degrees. Cut off and discard top 1/2 inch of garlic head. Season garlic with salt, drizzle with oil, and wrap snugly in foil. Roast until tender when squeezed, 50 to 55 minutes.
• Meanwhile, toss onion with just enough oil to coat, and roast on a rimmed baking sheet 40 to 45 minutes.
• When garlic is cool enough to handle, squeeze from skin; lightly mash with a fork. Stir in mustard and mayonnaise.
• Raise heat to broil. Spread garlic mayonnaise on bottom halves of rolls; top with pork. Top remaining halves with vegetables, then cheese. Broil open-faced until cheese is melted and bubbling, about 2 minutes, then sandwich rolls together.

ROASTED TOMATO 'N' GARLIC MAYONNAISE

Steps:

• Cut tomatoes in half lengthwise; drizzle cut sides with 1-1/2 teaspoons oil. Combine the herbs, pepper and 1/4 teaspoon salt; sprinkle over tomatoes. Place cut side down on a baking sheet coated with cooking spray., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap in heavy-duty foil; place on baking sheet with tomatoes. Bake at 425° for 15 minutes., Turn tomatoes; drizzle with remaining oil. Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened. Cool for 10 minutes., Squeeze softened garlic into a small bowl; chop tomatoes and add to garlic. Stir in mayonnaise and remaining salt until blended.

ROASTED GARLIC MAYO

Steps:

• Cut top off 1/4 portion of garlic head.
• Place garlic head on 6in x 6in square of foil.
• Drizzle olive oil over and add S & P.
• Crimp together sides of foil. Make sure all edges are sealed.
• Bake in 350 degree oven for 25-30 minutes.
• Remove from oven and let cool.
• Squeeze cloves of garlic into a seperate bowl and slightly mash to break down cloves.
• Add mayo and mix.
• Place in fridge for 30 minutes to set prior to serving.

SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE

Steps:

• Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
• Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
• While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
• Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.