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How To Make Roast Garlic Mayo

Servings 1 1/2 Cups


  • 2 bulbs garlic
  • 1 cup light olive oil
  • ½ teaspoon dijon mustard
  • 3 free-range egg yolks
  • 1 tablespoon white wine vinegar
  • 2 tablespoons water
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt


Although the garlic is not actually ‘roasted’ in this recipe, that great roast garlic flavor is still achieved.

  • Place the garlic and oil in a small saucepan and cook over a medium heat for 5 minutes. Cover the saucepan and reduce to a low heat for another 15 minutes.
  • Take off heat and carefully open lid and turn garlic, then cover again off the heat for another 20 minutes. Remove lid and allow to cool.
  • Once the garlic has cooled down remove it carefully from the saucepan squeezing each bulb a little to allow the oil to drip back into the saucepan. Slice the bulbs half way between the top and bottom and squeeze the cooked cloves into a food processor bowl. Take care to discard any bits of skin. Process until smooth.
  • Add the egg yolks, mustard and vinegar and process until combined. Transfer the oil from the saucepan into a poring jug and slowly add to the food processor in a thin stream. Once combined add the water, salt and pepper. If it is a little thick for your liking just add a little more water until your desired consistency is achieved. Likewise you can adjust the seasoning to your taste.