So this past week at COR’s offices, we found out that a popular prepared roasted garlic mayonnaise spread was unfortunately no longer under certification. It came as quite a disappointment to several consumers of this product, and sparked one of the Rabbis in the office to suggest that I make this week Condiment Week! Brilliant I said! So in honour of our fallen condiment friend, I bring you a roasted garlic mayonnaise that you make yourself, that I promise will taste just as good, if not better! This mayo will be great on burgers, with fish or as a dip for fries! Enjoy!
1 whole head of garlic, sliced in ½
4 sprigs fresh thyme*
4 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper
4 large egg yolks**
1 teaspoon dry mustard powder
1 tablespoon water
1 ½ cups canola oil
2 tablespoons fresh lemon juice
2 tablespoons fresh chives, sliced*
* Click here to learn how to clean fresh thyme and chives.
** See note below regarding the use of raw eggs in a recipe.
Heat the oven to 375 degrees. Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside.
In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, water, and salt and pepper. Whisk or pulse with the machine to break up the yolks. If you’re making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you’re using the food processor, pour in the oils in a thin stream with the machine running. Then whisk or process in the garlic, lemon juice and chives. Taste and adjust seasoning with more lemon juice, salt, or pepper. Thin the mayonnaise with more water if it is too thick.
NOTE: CONTAINS RAW EGGS: COR suggests caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.