Roasted Garlic Mayo

A delicious, homemade roasted garlic mayonnaise made with South African Extra Virgin Olive Oil. A must for Oeufs Mimosa (French-style Deviled Eggs) and amazing on sandwiches.

For a comprehensive guide to South Africa’s world-class Extra Virgin Olive Oils, pick up a free copy of the EVOOSA Guide at participating producers, visit their website at www.evoosa.co.za.

INGREDIENTS

Garlic 6 large cloves
Mustard Powder 10ml
Brown Vinegar 10ml
Eggs 4 large yolks
Extra Virgin Olive Oil 350ml
Sea Salt to taste

METHOD

Wrap six large cloves of garlic in aluminium foil and roast in an oven preheated to 180˚C for 30 minutes. Remove the skin from the garlic and smooth out on a board with the side of a large knife, this should give you approximately two teaspoons of roasted garlic paste.

Place the roasted garlic in a bowl with the mustard powder and brown vinegar and mix together to form a paste. Add the egg yolks and beat together. Pour the Extra Virgin Olive Oil into the egg mixture in a slow and steady stream while continually beating until all the Extra Virgin Olive Oil has combined and the mayo is thick. Add a pinch of salt and stir in well. Spoon into a sealed container and keep in the fridge.