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Roasted Garlic Mayonnaise

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“This stuff is the best! I make it about a dozen times a year. Better than any store bought garlic mayo I ever tasted. Takes tuna salad to a whole new level.”

Ingredients Nutrition


  1. Slice the head off the the top of a garlic clove, about a half inch from the top.
  2. Drizzle olive oil and, salt and pepper over the top.
  3. Wrap loosely in foil like a pouch so it has room to steam/roast, 400F for 45 minutes.
  4. 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.
  5. 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.
  6. *Will last for 2-3 weeks refrigerated, mine always runs out in about a week ;-).

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