Roasted Garlic Mayonnaise Food

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 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 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:

• Crush the garlic cloves with the salt into a paste using a mortar and pestle; transfer to a bowl. Stir the egg yolks and vinegar into the mashed garlic. Gradually whisk the olive oil into the mixture in small amounts until the mayonnaise is thick and glossy.

ROASTED GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat an oven to 375 F. Remove as much excess peel, or papery covering, on the heads of garlic as you can.
• To make getting the garlic out a lot easier later, use a sharp paring knife to snip off the tip of each clove of garlic. Put the garlic heads on a large piece of aluminum foil, then drizzle with 1 tablespoon of the olive oil.
• Fold the foil up and crimp to enclose the garlic. Roast until browned and supremely tender, about 45 minutes.
• Open the foil packet and let sit until cool enough to handle.
• Using a small spoon, dig out the garlic cloves from the head. You can also just squeeze the cloves out. Mash the cloves into a paste. Now choose to proceed with the blender method or the whisk method. The blender is faster; the whisk gives the cook more control, and thus there's less risk of the aioli "breaking," or having the egg mixture and the oil separate.
• Whirl the garlic, egg, lemon juice, mustard , and salt in a blender to combine.
• With blender running on a low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly, working up to a slow stream.
• As you add the oil, the mixture will thicken. It's actually pretty crazy how it goes from a liquidy mix of beaten egg into a creamy-looking spread.
• Season to taste with salt and pepper. If it's terribly thick, you can thin it a bit with drops of lemon juice. Don't try to thin it with more oil, which will counterintuitively make it thicker. Serve immediately or cover and chill for up to two days.
• In a small bowl, whisk together the garlic, egg, lemon juice , mustard, and salt.
• Set the bowl on a silicone oven pad or wrap the bottom of the bowl in a kitchen towel to hold the bowl still on the counter without having to hold it.
• Whisking constantly, add the oil, drop by drop, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more in a stream.
• Season to taste with salt and pepper. Whisk in more lemon juice (a drop at a time) to taste, or use the lemon juice to thin the aioli, if needed (it may be counterintuitive, but adding more oil with thicken, not thin the mixture once it starts to thicken, and adding too much oil will break the mixture). Serve the aioli immediately, or cover and chill for up to two days.

ROASTED GARLIC MAYONNAISE

Steps:

• To roast the garlic, preheat the oven to 450 degrees. Remove the skin from the garlic, place the cloves in a baking dish and cover with foil. Bake the garlic for about 20 minutes, until the cloves are tender when pierced with the tip of a knife. Mash the cloves and set aside.
• Make a mayonnaise by whisking the egg yolks well in a mixing bowl. Add half the olive oil, drop by drop, whisking constantly. Add the remaining olive oil in a slow, steady stream, whisking constantly.
• Add one teaspoon of the lemon juice and the mashed garlic cloves to the mayonnaise and whisk to combine. Add kosher salt and cayenne pepper to taste. Add remaining lemon juice according to taste.

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.

GRILLED CHICKEN SALAD WITH ROASTED GARLIC MAYONNAISE

Steps:

• Brush each of the chicken breasts with the olive oil, then season both sides with the salt and pepper. Grill over hot coals, turning once, until golden brown and thoroughly cooked; cool, then cut into 1/2-inch chunks.
• Combine cooled chicken with the Roasted Garlic mayonnaise, celery and green onions.
• To serve, arrange one-fourth of the salad greens on each of 4 plates. Arrange pepper slices on top of greens, then drizzle some of the vinegar and olive oil over each portion, along with additional seasonings of salt and pepper.
• Finally, spoon on chicken salad mixture. Serve immediately.
• Roasted Garlic Mayonnaise: Roast 8 garlic cloves, still in their skins, in 1 tablespoon olive oil in an oven-proof dish at 350 F until soft when pressed, about 45 minutes to 1 hour. Let garlic cool, peel away outer skins and place garlic pulp and oil from roasting dish in bowl of a food processor, along with mayonnaise, fresh lemon juice and Dijon-style mustard. Process until garlic is pureed and mixture is smooth. Season with salt and pepper, to taste. Makes about 1 3/4 cups.

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.

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:

• Mix all ingredients together in a small bowl. If you don't know how to roast garlic there are a dozen recipes here on food.com or you can buy it already roasted.

HOMEMADE GARLIC MAYONNAISE

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.